Eduardo Maçan

And this is precisely why all my wine reviews in Vivino have only a numeric score describing how much I liked the wine, from 1 to 5 stars.

All the "strong, wooden, with notes of orange and a lingering bouquet, straight from the fields of Tuscany in the spring" kind of reviews are bs, no matter how much of an expert you are, or pretend to be.

Wine-tasting: it's junk science

Noses have been put out of joint in the wine industry, with experiments showing that even experts can't always tell cheap plonk from grand cru. David Derbyshire reports on the chemistry behind the taste

Comente de volta!