On Mar 30, 12:31*pm, "James Silverton" >
wrote:
> "DaleW" > wrote in message
>
>
>
> > already had the cork pulled on the 2002 Williams-Selyem Sonoma County
> > Pinot Noir. * Red kirschy fruit, a little blackberry, a little earth.
> > Tannins are mostly integrated, the acids seem a little spikey. The
> > fruit is a little candied. Decent, not exciting. B-
> > (my early inclination is that is ready and needs to be drunk up.
> > But...it actually held up, and is better on day 2. Hmmm, what to do
> > with other 2?).
>
> Dale, I wonder if you could expand on your term "candied"? Do you mean
> over-sweet or perhaps tasting of caramel? No argument, just interest.
> --
>
> James Silverton
> Potomac, Maryland

James,
I use "candied" when there seems to be a sweetness to the fruit in a
wine that isn't quite...integral. I'm thinking of those little fruit
pieces (glacee?) or maybe candied apples (not caramel apples, which
would have that darker caramel edge). I'm not saying the fruit is
necessarily sweeter, it just has a sugary edge (as opposed to really
ripe fruit, which can be just as sweet). I wonder if it's a function
of alcohol- I'll look at the WS bottle tonight to check level.
Thinking about it, even very sweet Chateauneuf-du-Papes seldom seem
candied to me. I mostly think of it as something one finds in Pinot,
or maybe Syrah.