MICHAEL FRIDJHON: Informed amateurs can be better tasters than professionals
Wine drinkers may be better at discerning some faults than masters of wine
There’s something of a chasm separating the expectations of wine consumers from those of wine professionals. Wine drinkers expect most bottles to yield a degree of pleasure. They probably (and mainly subconsciously) quantify that pleasure based on their stylistic preferences and the reputation of the brand. So if you would rather drink chardonnay than chenin, you’re more likely to enjoy an average chardonnay than a good chenin. By the same token, if you would rather drink a Paul Cluver than a Du Toitskloof, the knowledge that you are drinking your preferred brand will induce a greater sense of contentment.
Wine professionals, on the other hand, are trained to find fault: they look at wine the way publishers read manuscripts — not for the enjoyment, but to assess the commercial or aesthetic merit of the text. This doesn’t mean that they don’t also have a consumer mindset: publishers can get pleasure from pulp fiction; wine professionals can suspend (some of) their critical sens...
Would you like to comment on this article?
Sign up (it's quick and free) or sign in now.
Please read our Comment Policy before commenting.
Subscribe now to unlock this article.
Support BusinessLIVE’s award-winning journalism for R129 per month (digital access only).
There’s never been a more important time to support independent journalism in SA. Our subscription packages now offer an ad-free experience for readers.
Cancel anytime.
Questions? Email helpdesk@businesslive.co.za or call 0860 52 52 00. Got a subscription voucher? Redeem it now.