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What makes strings sound "sweet"?

I have always wondered about this. If you listen to many recordings of bowed string instruments, then you know that the upper registers can sometimes have a sweet tone. I define this by what it is not - edgy, brittle, dry and rough sounding. It is smooth and inviting. I used to assume this was due to rolled off highs or an emphasized midrange, but I am not so sure. It varies by recording, or course, but I have often wondered what, in the recording or reproduction process, causes strings to either sound brittle or sweet. Is it the acoustic of the original recording venue? A frequency balance issue? I would love to hear from those who might know. Thanks!
bondmanp

Showing 1 response by newbee

newbee
4,093 posts
 
Agree with Al.

Fundamentally I think it has more to do with mic placement than anything else. Close microphones reproduce high frequencies and low level overtones that we never hear live. Can't think of a single occasion when I attended a live performance and heard screechy violins, even in a chamber. And, FWIW, I have found the balance between the strings and the rest of the orchestra on many recordings to over emphasize the strings, especially the violins.
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