what comes after tertiary?

[dave_cuneo]

Ciao,

I use the terms “primary” fruit in TNs, and occasionally “secondary characteristics”, and I see some people use “tertiary” as well, which is probably my “secondary”. Ever wonder what comes after tertiary?

“The sequence continues with quaternary, quinary, senary, septenary, octonary, nonary, and denary, although most of these terms are rarely used. There’s no word relating to the number eleven but there is one that relates to the number twelve: duodenary.”

Who will be the first to discern “quaternary” characteristics in a TN on Berserkers, setting a bold new level of TN detail?

I think I detected some in an 1985 Brunello last weekend.

[Berry_Crawford]

death

[mike_pobega]

Easy one: Shouldhavedrankyouatsecondary-itiary.

[Ed_Gonzales]

Audouziary

[PeterH]

Followed by Kurniawanian

P Hickner

[Rick_Gregory]

Monty Python Bring out Your Dead

[Jay_Miller]

I thought it was vinegiary

[Chris_Seiber]

Well, I don’t really think that the end can be assessed as of itself as being the end because what does the end feel like? It’s like saying when you try to extrapolate the end of the universe, you say, if the universe is indeed infinite, then how - what does that mean? How far is all the way, and then if it stops, what’s stopping it, and what’s behind what’s stopping it? So, what’s the end, you know, is my question to you.

[Chris_Kravitz]

Maderized

[TomHill]

@Jay Miller

I thought it was vinegiary

I’ve had my share (well…more than my share) of old/tired/over-the-hill wines, Jay. “Vinegiary” is virtually never a term I’d used to decribe
them, even some of the high-alcohol Zins. Simple age, in my experience, doesn’t manifest itself as “vinegiary”…unless the wine went
into the btl with a high VA/EA or acetobacter present (very uncommon). Oxidized/old/tired are my typical descriptors, even “maderized”
(oxidation in the presence of high heat) on occasion, but almost never “vinegiary”…unless it was a Topolos.
Tom

[Kyle_Schlachter]

Quaternary

[Todd_Hamina]

@Chris Kravitz

Maderized

[Chris_Kravitz]

@TomHill

@Jay Miller

I thought it was vinegiary

I’ve had my share (well…more than my share) of old/tired/over-the-hill wines, Jay. “Vinegiary” is virtually never a term I’d used to decribe
them, even some of the high-alcohol Zins. Simple age, in my experience, doesn’t manifest itself as “vinegiary”…unless the wine went
into the btl with a high VA/EA or acetobacter present (very uncommon). Oxidized/old/tired are my typical descriptors, even “maderized”
(oxidation in the presence of high heat) on occasion, but almost never “vinegiary”…unless it was a Topolos.
Tom

+1

I’ve had lots of old bad wine and it never tastes “vinegiary” (that doesn’t look right).

Too funny about the Topolos, I remember the good and bad.

[Richard_T_r_i_m_p_i]

Mortuary.

RT

[TomHill]

@Chris Kravitz

Too funny about the Topolos, I remember the good and bad.

Yup…MichaelTopolos made some very good wines in his day…particularly the Ultimo. But about the last 6-8 yrs
of his winemaking, they started showing a raging volatility/EA condition. They were laughable, poster childs for sloppy
winemaking. I could never figure out how he couldn’t notice it.
Tom

[Paul_Jaouen]

@Ed Gonzales

Audouziary

[Linda_Baehr]

@Richard T r i m p i

Mortuary.

RT