Sweet or Savoury?

A wine critic, one Eric Asinov, writing in the New York Times has suggested that detailed tasting notes are a waste of time because "one critic’s ripe raspberry, white pepper and blueberry is another’s sweet-and-sour cherries and spice box". This contains a considerable element of truth and is one of the reasons why we at WineDrop towers do not indulge in too much florid prose in our own tasting notes. He continues "But the general character of a wine: now, that’s another matter. A brief depiction of the salient overall features of a wine, like its weight, texture and the broad nature of its aromas and flavours, can be far more helpful in determining whether you will like that bottle than a thousand points of detail. In fact, consumers could be helped immeasurably if the entire lexicon of wine descriptors were boiled down to two words: sweet or savoury." He goes on to say that rather than actually requiring sugar in "sweet" wines or none in "savoury" they should be applied to the tasting impression and that wines with lots of weight would count as sweet and lean and minerally wines would count as savoury. An interesting idea that has erm, legs, but perhaps "heavy" or "light" might be an easier description?