It might be tough to convince students in a college class that they might actually love a big glass of tar, petrol or barnyard wines.
Jason Wilson, blogging at Table Matters, says couldn’t keep a straight face while describing the wine-world term of mouthfeel to his class, The Geography of Wine.
“It wasn’t the wines that my students found gross,” Wilson writes. “My students liked the wines, loved some of them, even the Gigondas with the barnyard aroma. No, it was the descriptions—the standard wine-world terms—that were turning them off.”
According to Wilson, it’s crucial for a novice wine drinker to push the boundaries of their wine drinking comfort and embrace a wine with a petrol mouthfeel.