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+--- Thread: What Flavors in Reds? (/thread-20843.html)
- Auburnwine - 10-20-2003
In preparation for a little tasting that I am hosting this weekend, I would like to let the tasters test their tasting skills.
I want to have a variety of aromas for them to practice on. I'd like to have containers of liquid with various aromas (white pepper, green bean juice, vanilla, coffee, plum, leather, etc.).
What are some key aromas that might be fun to practice with? (And I don't plan on cat pee or "barnyardy").
- Innkeeper - 10-20-2003
Don't forget cassis. If you don't to spring for a jug of Creme de Cassis, get a jar of black current jelly or jam.
- ShortWiner - 10-20-2003
Green pepper! Mint!
- Botafogo - 10-20-2003
DIRT! Clay, gravel, slate, chalk...
GREAT wines will have a significant input of minerals.
For "modern" "commercial" wines the key element may well be oak. Get some oak kindling and brew up a pot o'Chardonnay.
Roberto
- wondersofwine - 10-20-2003
Cherries, cranberries, raspberries, mocha, coffee, etc. (And graphite or lead pencils, cedar, oak, )
- winedope1 - 10-20-2003
if you change your mind about the animal scents, I'm sure I could get some patients to contribute! WD
- ShortWiner - 10-21-2003
Yeah, I could have sworn I caught a whiff of wet dog in a wine the other day.
- Auburnwine - 10-21-2003
Thank you for your excellent ideas! I will use them liberally. I had forgotten cassis. I could also have some egg yolk for sulphur.
And I stepped in something this morning when tossing the ball to Rosabel the Lab ....
[This message has been edited by Auburnwine (edited 10-21-2003).]