Some Q's about wine terms?

I have seen the terms "bricking" and "dusty" in TNs a few times and I am not sure of their exact meaning. Can someone clue me in? TIA!

Have not seen "dusty" very much. It is not in Robin's lexicon. It might mean "a little dust, durt, or earth." You see the term "Rutherford Dust" in the descriptions of Napa Valley Cabs from that district to describe the distictive earthy notes you pick up in them. I tend to compare the tastes to those that are sometimes called lusty or peasanty.

I would have assumed "dusty" was a reference to how the tannins feel in the mouth - how a wine gets when the fruit has disappeaed with age.

Thanks guys!

So are these "terms of endearment" or are they negative when describing a wine?

And, when the term "bricking" is used, does it mean that the wine has been somewhat madierized/sherrified?

...And, when the term "bricking" is used, does it mean that the wine has been somewhat madierized/sherrified?

Not necessarily. Madierization generally refers to oxidation. There actually is a relationship between pH (acidity) and the hue in red wines. The lower the pH (more acidic) the bluer the wine. The higher the pH the more orange/brown the hue. I think, (not too sure on this one) that as wines age, acidity can be reduced, softening the wine and changing the hue from blue or purple to brownish. It may indicate a combination of the two, oxidation and reduced acidity.

I think I'd interpret dusty as being negative. But tastes differ.

The terms I described are positive. Steve's observation is more neutral but not negative.

The terms I described are positive. Steve's observation is more neutral but not negative.

As I said, tastes differ . And I am sure I could find at least one wine I like that is a little dusty.

[David M. Bueker]

Dusty to me is all about the tannins. I use it a lot to describe zinfandel from the Dry Creek area. It always has that dusty mouthfeel to it. It's sort of a drying sensation that's not totally mouthpuckering.

Bricking on an older wine is perfectly ok. I had the '75 and '76 Chateau Lascombes Tuesday night. They both were showing some browning/bricking well into the rim, but both were outstanding wines (contrary to the reports that Lascombes has only been good since the new millenium spoofulation).

Dusty to me is all about the tannins

I agree completely, David. For me it's that fine grained, sort of chalky, feel.

To me, it describes tannins that leave a powdery sensation in the mouth. I like it in some wines and it's a lot better than tannins so harsh they feel like splinters of wood.

I would have assumed "dusty" was a reference to how the tannins feel in the mouth - how a wine gets when the fruit has disappeaed with age.

Or was never really there as in the case with some cheaper European wines. I've just used the term 'dusty tannins' on a cheap Spanish wine with a tannin structure more like an Italian wine.

I've occasionally used it as a descriptor of scent also (positive on occasion also if not prominent). Maybe I should hoover more often?