Sir, – Why is wine always described with flavours of just about every other fruit, but never the grape?
In Saturday’s magazine of August 18th, we had refreshing green apples, plump rounded apples and nectarines (although I’m not sure how your reviewer knew what the apples actually looked like!), lime zest, floral aromas, vanilla and almonds, and finally mineral-laced wine!
Am I naive in believing that wine actually comes from the humble grape? – Yours, etc,