Catavino - Latest Comments in Notas Basalmicos? It’s not what you think…

Re: Notas Basalmicos? It’s not what you think…

ryanopaz — Thu, 14 Jun 2007 05:38:50 -0000

Ok so now for the BIG annoucement. CATAROCKS.Com is coming to a place near you... We'll host blind tasting of the worlds most famous minerals. Topics to look for in the future:
*How to deal with calluses on the tongue!
*Learn to lick, and to tell agate from slate.
*When not to lick!
*Dining with Stone

We look forward to helping you in the near future!

Re: Notas Basalmicos? It’s not what you think…

Ryan — Thu, 14 Jun 2007 03:38:50 -0000

Ok so now for the BIG annoucement. CATAROCKS.Com is coming to a place near you... We'll host blind tasting of the worlds most famous minerals. Topics to look for in the future:

*How to deal with calluses on the tongue!

*Learn to lick, and to tell agate from slate.

*When not to lick!

*Dining with Stone

We look forward to helping you in the near future!

Re: Notas Basalmicos? It’s not what you think…

bbennett — Wed, 13 Jun 2007 19:42:54 -0000

Cornell,

I am humbled in the presence of one with such a discriminating palette. It is now completely clear to me where Ryan acquired his discerning tongue, and I can assure you that I meant no disrespect to Anderson clan!

I'll remember what you said the next time we go up North. Getting more pleasure out of anything is positive.

Bill

Re: Notas Basalmicos? It’s not what you think…

bbennett — Wed, 13 Jun 2007 17:42:54 -0000

Re: Notas Basalmicos? It’s not what you think…

Cornell — Wed, 13 Jun 2007 13:35:57 -0000

Bill, Bill, Bill - you just don't appreciate subtle differences and nuances of the many different styles and varieties of rocks that exist. I am sure you just picked up any old rock and took a big lick and said that's nice but didn't take the time or effort to allow the rock's flavors and aroma to come alive on your tongue. Did you give it a chance to warm if it was in a cold lake - or cool down if in the hot sun? All of these affect the taste and the pleasure you get from a good rock. Also, where the rock has aged makes a huge difference - in a pond bordered by oak tree will make a real difference

I agree that a plain old piece of slate can be less than thrilling and it does take a true rock affectionado to appreciate it's fine, subtle taste, but give me a good agate - either Lake Superior or moss agate - and the flavors come alive in your mouth. Quartz brings a little more spice and you begin to taste the tannins and chalk.

I could go on and on but just remember it's a big rocky world and you really should give it another try - you will be amazzed at what you will find!!

"The Dad"

Re: Notas Basalmicos? It’s not what you think…

Cornell — Wed, 13 Jun 2007 11:35:57 -0000

Re: Notas Basalmicos? It’s not what you think…

bbennett — Sat, 09 Jun 2007 10:33:08 -0000

Janel,

Thank you for the translation. It's an inside joke. Ryan used the term in some tasting notes awhile back and I asked him how he knew what wet slate tasted like and he said it was from being on the North Shore (of Lake Superior) with his dad and licking the rocks. I was on the North Shore last week, licking rocks, and there wasn't much taste. So, I told Ryan that in the future I would assume that any wine with wet slate characteristics should be avoided as basically tasteless.

BB

Re: Notas Basalmicos? It’s not what you think…

bbennett — Sat, 09 Jun 2007 08:33:08 -0000

Re: Notas Basalmicos? It’s not what you think…

janel — Sat, 09 Jun 2007 03:57:42 -0000

Hi all,
I haven't tasted wine in Spanish too often but that was my general impression as well. Maybe in this area English speakers are more open to what kinds of words they find acceptable to use for talking about flavors
As for number of words: English tecnically has almost double the words of Spanish (its a fact) but any given persons working vocabulary is similar in both languages. I dont know about actual words used (or accepted for use) when describing food and wine.
But in some areas of Spanish, they have a much richer vocabulary than in English, take swear words for example. I wont go farther to explain but they have quite a few more expressions than we do in English. And anyone who has done translations knows that they usually come out shorter in English.
To bbennett: wet slate could be translated as "pizarra mojada" but im wondering if that would be used here for a "flavor". :)

Re: Notas Basalmicos? It’s not what you think…

janel — Sat, 09 Jun 2007 01:57:42 -0000

Hi all,

I haven't tasted wine in Spanish too often but that was my general impression as well. Maybe in this area English speakers are more open to what kinds of words they find acceptable to use for talking about flavors

As for number of words: English tecnically has almost double the words of Spanish (its a fact) but any given persons working vocabulary is similar in both languages. I dont know about actual words used (or accepted for use) when describing food and wine.

But in some areas of Spanish, they have a much richer vocabulary than in English, take swear words for example. I wont go farther to explain but they have quite a few more expressions than we do in English. And anyone who has done translations knows that they usually come out shorter in English.

To bbennett: wet slate could be translated as "pizarra mojada" but im wondering if that would be used here for a "flavor". :)

Re: Notas Basalmicos? It’s not what you think…

bbennett — Fri, 08 Jun 2007 15:52:16 -0000

Ryan,

How would "Wet Slate" be translated? :-)

BB

Re: Notas Basalmicos? It’s not what you think…

bbennett — Fri, 08 Jun 2007 13:52:16 -0000

Ryan,

How would "Wet Slate" be translated? :-)

BB

Re: Notas Basalmicos? It’s not what you think…

Tom Clarke — Fri, 08 Jun 2007 08:24:52 -0000

Nice post! I think that it's well established that the Spanish vocabulary is generally much smaller than the English lexicon. So I guess it's not that surprising that this also applies to food and wine.

Re: Notas Basalmicos? It’s not what you think…

Tom Clarke — Fri, 08 Jun 2007 06:24:52 -0000

Re: Notas Basalmicos? It’s not what you think…

ben and marina — Thu, 07 Jun 2007 09:48:55 -0000

Hmm, well to be honest Marina and I have no idea about this... Do they really have far less than in English? It would surprise me considering how much they love talking about food!!

Re: Notas Basalmicos? It’s not what you think…

ryanopaz — Thu, 07 Jun 2007 08:17:27 -0000

Not sure Richard, but I've been told this time and time again. I don't think it's limited to food and wine either though I really don't talk about much else! ;) I'll see if I can find someone to answer that for you...

Re: Notas Basalmicos? It’s not what you think…

RichardA — Thu, 07 Jun 2007 08:13:48 -0000

Now this was very informative to me. Thanks Ryan for the info. I would have assumed the same, that balsamico referred to Balsamic vinegar.

I have a further question though. Do you know why the Spanish have very few adjectives when it comes to taste and smell?

Re: Notas Basalmicos? It’s not what you think…

ben and marina — Thu, 07 Jun 2007 07:48:55 -0000

Hmm, well to be honest Marina and I have no idea about this... Do they really have far less than in English? It would surprise me considering how much they love talking about food!!

Re: Notas Basalmicos? It’s not what you think…

Ryan — Thu, 07 Jun 2007 06:17:27 -0000

Re: Notas Basalmicos? It’s not what you think…

RichardA — Thu, 07 Jun 2007 06:13:48 -0000