Other than the tangled web of critical ethics, no subject causes as much confusion and consternation among readers (and the critics who love them) than objectivity.
Wine can be described via chemistry, which means that much in its makeup can be measured. Things like acidity, tannin, dry extract and residual sugar (to name a few) have numbers attached to them and can be quantified. Viticultural and winemaking techniques can be specifically iterated. Matters of geography and personnel are definable. There’s more along these lines, but I trust everyone gets the idea. This, and only this, is what’s indisputably objective about the description of wine.
(For the rest of this essay, click hither.)
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