Another Tasting Question

[quijote]

Cheeps, A book that I've been using to try to fathom the different flavors possible with the major grapes, is Oz Clarke's _Encyclopedia of Grapes_. It's not a large book, but has several multi-page sections devoted to discussing several major grapes, and provides typical flavor profiles while allowing for the many exceptions available. The book retails for about $40, but I found a second-hand copy for much less. Perhaps your local public library has a copy.

As an avowed novice, I agree that the reds provide quite a challenge to my powers of differentiation, particularly as many lighter or medium reds (Pinot Noirs, Merlots, etc.) are often made in rich styles (like Syrah/Shiraz, Zinfandel, etc.).

Another good source to work with is Andrea Immer's spin on differentiating red wine flavors, as described in _Great Wines Made Simple_. After reviewing her discussion on cool-, moderate, and warm-climate red wine profiles, I realized that I needed to develop a better sense of taste among the "red" and "black" fruits mentioned. So I spent some time tasting red cherries, strawberries, plums, red currants, black currants, dried fruits, raisins, figs, etc. side-by-side, and then with different wines. That helped to set up a good framework with which to approach typical and atypical flavor distinctions in wines.


[This message has been edited by quijote (edited 03-03-2004).]