Mondavi's Woodbridge Wines

[VouvrayHead]

"What I wanted in wine is the each individual flavor was very potent and not mistakable of what it was, such as potent apple,pear,bluebeery,raspberry,cinnamon,
vinala, etc. But all I got was this very light immatation of a an apple then this weird after taste."

I think as you try more wine you might come to find that you're not going to get potent direct flavors of other fruits. This is why you can have the same cabernet reviewed by two venerable wine writers where one says "cassis and mint" and the other says "cherry and eucalyptus." I would try to find a wine you just enjoy drinking and then try to pick out what you taste in it.

if you want to find some keynotes that most of us talk about you can look for spices in trimbach gewurztraminer, vanilla in Santa Ema Chilean merlot, buttery-flavors in inexpensive Australian chards, clove/cinnamon in Taurino Salice Salentino (a v. nice and affordable italian red), green pepper in New York state Cab Franc, blueberry in some petite sirahs... there are plenty more, but those are some that are pretty distinct to me. of course there are people that taste these wines differently. what makes wine fascinating is usually not the straight-forward flavors, but the discreet complex ones. i'd start reading and get very acquainted with the people that work in any good wine store you can find.