"Mark Lipton" wrote ......
> On 11/4/10 10:43 AM, Mike Tommasi wrote:
>
>> Mature wines are not tastier, they taste different. I did not read the
>> article to see what was meant by savory...
>
> I believe that the usage of savory was in the sense of "not as sweet"
> and I would agree with that statement. In the case of dry wines, as
> they lose their primary (fruit-based) character they gain in return
> tertiary (mushroom, earth, leather) characteristics. In the case of
> sweet wines, they become less sweet with long age as the glucose becomes
> esterified with acetic acid, so they too become marginally more savory.
>

Mark, I tend to disagree with your first sentence - having read and re-read
the article, I think your assertion that the word "savory" relates somehow
to "lack of sweetness" is not in context with the original article.

I tend to think of the word savory (or is that savoury ;-) as being much
closer to its more literal meaning - i.e. piquant; aromatic; delicately
herbal, and I think that this was what the author was trying to convey -
and nothing to do with a lack of apparent sweetness.

But please, can you do me a favour (or is that favor!) - can you take Jean
and scoot up to Chicago and go to Alinea and check it out first hand.

It seems very interesting.

Cheers

AB