Why “Tasty” Is the Only Tasting Note That Matters

Stripping away wine’s gatekeeping language and bringing the joy back to the glass.

David “Merf” Merfeld at Northstar in Walla Walla.

Going overboard can be easy.

It’s something I’ve been known to do when it comes to tasting notes, “tennis ball, petrol, cat pee, crushed river stones or blueberry compote.” Just a few of the more exoctic ways I’ve noted the aromas, tastes or striking impressions a wine has left behind.

These aren’t a way to sound fancy or to make wine seem like it’s some sort of complex beverage that requires inside knowledge to enjoy. My goal is always to take a snap shot, which sometimes evolves into a small story, about the wine I am tasting. It give you, the consumer, a glimpse into what the wine was like before you make a purchase.

But, don’t let it be a barrier to entry. My first requirement before I write about a wine, before I take a single note, is simple.

Is this a tasty wine?

When I say a wine is tasty, it’s not a cop-out. It’s an invitation. It’s a way to remind people that the point of wine isn’t to sound smart, it’s to enjoy what’s in your glass. “Tasty” is approachable. It connects wine to the same language we use when talking about food, coffee or even a good cocktail.

I’ve had winemakers reinforce this idea over and over again. Samra Morris, winemaker at Alma Rosa in Sta. Rita Hills, once told me, “Wine should bring people together. If you’re enjoying what’s in your glass, that’s what matters most.”

Samra Morris makes tasty wines at Alma Rosa in California’s Sta. Rita Hills.

She’s right. Taste is personal, and calling something tasty honors that.

Similarly, David “Merf” Merfeld, who championed Merlot at Northstar in Walla Walla, told me, “At the end of the day, people should drink what they like. My job is to make wines that are delicious, not wines that check boxes.”

That word, delicious, sure sounds a lot like tasty, doesn’t it?

It’s about removing barriers and opening doors.

Calling a wine tasty isn’t about dumbing it down. It’s about focusing on the most important question: do you want another sip? That’s how most winemakers measure their success anyway. They don’t make wine so critics can write elaborate tasting notes, they make wine so friends can share a bottle at dinner, toast at a wedding or linger a little longer over conversation.