On Mar 30, 1:28�pm, DaleW > wrote:
> On Mar 30, 12:31�pm, "James Silverton" >
> wrote:
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> > "DaleW" > wrote in message
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> > > 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?).
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> > 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.
> > --
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> > 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.- Hide quoted text -
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> - Show quoted text -

When I think of "candied" I think of the sugary shell on a candied
apple but not in the sense of the sugar but in the sense of the
interplay between the sugar and the tart fruit. I find this "candied
apple" note in a lot of New World Pinot Noirs.