I must admit I like most of what Matt Kramer writes, whether I agree with it or, as is usually the case, I disagree with it. His column on tasting has confused me and I'm wonderin gif perhaps anyone else had the same thoughts.
He states that a good taster will know that a Cabernet Sauvignon from Stags Leap should taste like "x," and a Howell Mountain Cabernet should taste like "y." My question is, when one tastes wines blind and sipposedly has no idea whatsoever what a wine is - varietal, vintage, origin, winemaking, etc., how can one possibly apply his standard? I will grant that a very tiny fraction of people can taste a wine completely blind and state that, "This is a 1996 Howell Mountain Cabernet Sauvignon with a small percentage of Malbec blended in. It was aged 24 months in M+ Taransaud barrels and lightly egg white fined prior to bottling," but 99.9999% of people cannot, including professional critics, as Mr. Suckling humbly admitted when he thought wines he tasted blind were one thing and he was way off.
What the hell is Kramer really saying?