Wine people, if you haven’t read older wine writing, go do it! It’s really fun to see how people from a hundred years ago thought about the same styles we do today. Here’s A.J. Liebling from Between Meals (1919) on Tavel:

"Tavel has a rose-cerise robe, like a number of well-known racing silks, but its taste is not thin or acidulous, as that of most of its mimics is. The taste is warm but dry, like an enthusiasm held under restraint, and there is a tantalizing suspicion of bitterness when the wine hits the top of the palate. With the second glass, the enthusiasm gains; with the third, it is overpowering. The effect is generous and calorific, stimulative of cerebration and the social instincts. 'An apparently light but treacherous rosé,' [Waverley, another wine critic of the time] Root calls it, with a nuance of resentment that hints at some old misadventure."