I find it super amusing to hear or read descriptions of wine from the experts. Sometimes, I have to admit, they are right-on but I have to wonder if I just taste what they taste because it is spelled out in front of me. The power of suggestion. So when we taste a bottle before knowing anything about it, other than it being tasty, I have been known to come up with some of my own interesting descriptions.
I've had a handful of French reds that taste of prosciutto -- a conundrum indeed. Another rich red that hinted at road tar on a hot day on the finish. This past week we had a French red that tasted of the beach. It had a nice mix of flavors including sand, salt, suntan lotion, coconut, and the sea. Last night I cautiously drank a glass or two of a wine that tasted mustard-y and of pickles -- my two least favorite things. We more than enjoyed a Chilean Merlot that was bright with white chocolate and a cherry fruit finish. How can all these wacky flavors come from a simple grape is beyond me. So maybe not everyone shares these similar taste experiences, but for a large percentage of them I don't think my tongue is too far off base.
La Nine Minervois 2003 -- the beach, right down to the sweaty, lathered sunbathers
Santa Ema 2004 Maipo Valley Reserve Merlot -- like a delicious cocktail, white chocolate and cherry
RED 2003 Sonoma County St. Francis Winery (Cab Sauv, Merlot, Syrah, and Cab Franc) -- pickles and mustard
I don't really like wine. Unless it's pino grigio fruity stuff or sparkling. It all tastes like "oak" to me.
ReplyDeleteyeah I didn't used to be a fan either. It is definitely an aquired taste. I think beer is the same way but I refuse to aquire a taste for beer. It all tastes the same to me -- bitter and hoppy. If they just made beer that didn't taste like beer right? Plus the carbonation kills me.
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