We’re too narrow-minded in our sensorial discussion of wine. By “we” I mean wine professionals, amateurs and consumers of all types, but it’s mostly the fault of the pros because their lead is followed by everybody else. Descriptions and reviews of wine, whether written by the chief editor of Wine Spectator Magazine or a vainglorious Pittsburgh-based banker with a Vivino account, are almost always laughably fatuous, nauseatingly derivative or both. I’m no better, but I’m willing to explain the nature of this failure.