At some point in their professional lives, engineers, astrophysicists and reporters will be privileged to hear some workplace elder preach the virtues of simplicity. But wine writers? Seemingly, we are encouraged to make things as complicated as possible.

How else to explain the evolution of tasting notes, which theoretically are meant to convey to consumers the essence of a bottle? Instead, under the guise of capturing every last possible nuance in a glass, many only succeed in making wines incomprehensible.

In my column on Wednesday, I tried to retrieve the ideal of simplicity and apply it to wine descriptions. Instead of trying to over-describe a wine in irrelevant detail, I suggest that we limit ourselves to one of two words, sweet or savory. .

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