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> Aroma vs. Taste, Blanche vs Verte, Discussion on evaluating absinthe
hartsmar
post Dec 20 2007, 08:26 AM
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QUOTE(Provenance @ Dec 19 2007, 02:10 PM) *

QUOTE(hartsmar @ Dec 19 2007, 12:09 PM) *
I too am thinking of and trying to see if there is any other reasonable way to adjust that.
No need. It's not as if there is a contest for the highest-rated absinthe. As it stands, the numbers and text provide a sense of what the drink is like. That's all that should be expected of any review. Besides, all reviews should be taken with a grain of sugar anyway.


Absolutely, and that is also why we haven't done anything. But since many people see it as an issue, I've been thinking of ways to account for the blanches. Personally I don't see it as a problem at all.


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Marc
post Dec 20 2007, 08:48 AM
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But you're Swedish so that doesn't count harhar.gif

Blanches are overrated anyway.
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absinthist
post Dec 20 2007, 08:52 AM
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QUOTE(G&C @ Dec 19 2007, 04:04 PM) *

The Traditional Way!
Sans Sucre!


Indeed™! Yes, I agree with that statement shock.gif , out of the recent ones I have been drinking, none was avec.


QUOTE(mthuilli @ Dec 20 2007, 12:48 AM) *

Blanches are overrated anyway.


Vertes are better.


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Marc
post Dec 20 2007, 09:01 AM
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Betterer™

I would re-taste any of the absinthes I've had with that very good Sirop de Gomme we've had on saturday.
Was not the Combier one where the orange blossom is overwhelming.
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Provenance
post Dec 20 2007, 03:39 PM
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QUOTE(hartsmar @ Dec 20 2007, 12:26 AM) *
I've been thinking of ways to account for the blanches.
Since most vertes of any quality score about 7-8 for colour, the easiest "correction" mechanism would be to suggest to readers that they could deduct 2-3 points from a blanche's total score if they care to, to obtain a rough verte equivalency. I would avoid any changes to the scoring system itself.


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Oxygenee
post Dec 20 2007, 03:49 PM
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No, just give the absinthe, verte or blanche, the marks it deserves. The advantage that blanches have in the single area of colour before water are balanced out by the statistical disadvantages they have in several other areas, including colour after water, taste and above all, overall impression. In all these areas, vertes have a defacto advantage.

There's an exact parallel in the case of wine judging. Colour is almost universally allocated three points out of 20 (equivalent ot 15 out of 100). Some white wines - pretty much all sauvignon blancs for instance - simply can't fail to get full marks in this category, as they are essentially completely clear, whether good, bad or indifferent. But despite these advantage, sauvignon blancs certainly don't dominate the ratings, or in fact, even feature much at the highest level. In practice, if you look at the wines given the highest ratings by Wine Spectator or Parker, red wines predominate.

In the same way, the highest ratings overall in our Buyers Guide are all for vertes, notwithstanding the apparent advantage blanches have in the colour before water section.

So if you feel a blanche is perfectly clear and bright, don't hesitate to give it 10/10.


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Provenance
post Dec 20 2007, 03:55 PM
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I've clearly made myself misunderstood. I was only suggesting that review readers mentally deduct a couple of points if they care to -- not that the reviewers change their ratings. As I noted "I would avoid any changes to the scoring system itself."


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Patlow
post Dec 20 2007, 04:55 PM
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I still think it is hard to rate Absinthes honestly when you have chosen them over others. There are subliminal prejudices that are in effect based on who has made it, the country of origin, the hype surrounding a product, etc.

But I suppose you can still get pretty close.

Maybe I will finally start to rate some myself. Is there a sheet that is printable, so I can have someone pour them for me, so I can test them blind? I have so many right now, I think it is a good time to have an X-mas Absinthiades of my own.


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Steyr850
post Dec 20 2007, 05:31 PM
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QUOTE(traineraz @ Dec 19 2007, 07:14 PM) *

I'd prefer an absinthe that smelled like an old sweat sock straight that opened into a sunny alpine meadow of joy and beautiful music with the addition of water, than one which smelled delightful neat and only average when louched.
Funny how that is.
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absinthist
post Dec 20 2007, 05:31 PM
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Blind-tasting is good. Take 4-5, put them into identical sample mignonettes, stamp at the bottom what is in each and ask someone to shuffle them.

Hype is also very influential on the final score.


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Patlow
post Dec 20 2007, 07:53 PM
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But do we have a rating sheet? I seem to remember one from when the rating system here all started…


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grey boy
post Dec 20 2007, 08:42 PM
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Yes we do,
right here.

At the end of Oxy's post.


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Patlow
post Dec 20 2007, 08:54 PM
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Thank you very much. I am a lazy cunt… Cheers!


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Shabba53
post Dec 20 2007, 09:45 PM
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QUOTE(mthuilli @ Dec 19 2007, 06:00 PM) *

QUOTE(Oxygenee @ Dec 19 2007, 09:38 PM) *

Aroma should absolutely receive more points than taste, because it is more important. This is true for wine, all spirits, and for absinthe.

This is where I'll always disagree.


70-75% of what most people perceive as taste actually comes from our sense of smell. Taste buds allow us to perceive only bitter, salty, sweet, and sour flavors. It's the odor molecules from food that give us most of our taste sensation.

Try doing a review when you have a head cold, then do it again when you are better. You'll get completely different results.
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Marc
post Dec 20 2007, 10:11 PM
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Yep I know, and you've just proved that the 'taste' (taste buds+smell) score is more important than the 'aroma' (smell) score.
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