Speaking of "plonk"...

[summa]

Recently read an article at www.foodandwine.com
Where Rory Callahan gave a crash course to a reporter, as I remember, he started with taste first (and said concentration was the key as foodie pointed out).
the just of it was:
1 small amount of sugar in water, smell, taste
2 small amount of sour salt (citric acid) in water
3 warm cup of tea

Then smell: He used almedan for all of these...
Lychees(added to white almedan)-- Adler Fels Gerwurtraminer

Bell Pepper(added to red almedan)-- Carmenet Dynamite Cab

3 for the next
green apple slices
imitation butter flavour(a couple of drops)
whole vanilla bean
in 3 glasses of white almedan-- Far Niente Chardonnay

ground black pepper(red almedan)-- Guigal Cote Rotie

rasberries(red almedan)-- Saintsbury Pinot Noir

From this I got the impression the all we really taste, are sweet, sour, and bitter, the rest is smell,even if it is in our mouths =D .

Of Course not my info,
Went back and looked up info on site
The author was: Pamela Kaufman
It was titled: Amateur Hour | Learning to Taste Wine
The url was:

http://www.foodandwine.com/invoke.cfm?ObjectID=85BAE3B5-2C25-4E9B-8167DF420ACAE527

Long url, good article, hope this helps.

I Don't know 'nothing 'bout no jug wines neither...

The short answer is almedan white and almedan red.

[This message has been edited by summa (edited 08-04-2001).]