In the process of tasting wine, there are always all kinds of strange and puzzling technical terms.
For example, when wine critics comment on wines, they often use the word Meaty, which literally means “meaty.”
What on earth is this?
In Robert Parker’s summary of terms, wines that are “Flesh” and “Chewy” can both be called “fleshy”.
While “meaty” refers to a wine that is firm and chewy, full bodied, high in alcohol, full in flavor, and high in glycerin, these words seem to describe a “big” wine.
To sum up, it describes a chewy, “big” wine, which is Robert Parker’s preferred wine.
The second explanation refers to the aroma of bacon, “gamey” (game) meat in the wine.
In Juliet Cullinan’s definition of the noun, “gamey” is an overripe flavor.
More information reveals that “gamey” is an earthy flavor, mainly used to describe a flavor reminiscent of cooked chicken or duck.
Others believe that “gamey” refers to the smell of wet bushes and mushrooms.
These scents tend to be found in some of the better red wines of Burgundy, Rhone Valley and Pomerol.
The third explanation is that the wine is rich in tannins and has a subtle metallic saltiness on the palate.
Most of these “meaty” wines come from sunny vineyards in southern Europe, Chile and northern Argentina.
Wine grapes are grown in hot regions and are produced using traditional natural temperature-free open barrel fermentation.
Modern winemaking methods often ferment in a temperature-controlled environment, which allows the wine to retain a fresh fruity aroma and a juicy palate.
However, this natural fermentation breaks down some of the fresh fruit flavor, although some variegated aroma remains.
There are both overlaps and differences among the above three explanations.
For example, some of the best Rhone Valley wines can be “big” and have some meaty flavors.
However, some red Burgundies with meat flavor do not have the characteristics of a “big” wine.
It seems that although they are all called “meaty”, the meaning of “meaty” varies significantly in different places.
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