tattersall
Distinguished Member
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- Oct 23, 2003
- Messages
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... strong white flower component.
What, like jasmine?
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... strong white flower component.
What, like jasmine?
Ehh, I couldn't make out exactly what flower. But very floral on the nose, and whenever I get that I always say "white, red, or purple?" and it was definitely white. It may have been jasmine, I'm not sure. Maybe closer to cherry blossom.
Ehh, I couldn't make out exactly what flower. But very floral on the nose, and whenever I get that I always say "white, red, or purple?" and it was definitely white. It may have been jasmine, I'm not sure. Maybe closer to cherry blossom. That's what I get for trying to name three tastes in a wine.
Come on now, Kylie. I think the issue is not whether people can distinguish that a wine has floral, fruity and roasted notes, because they can. The issue is, as I remember it and I still have not looked for the article, though I think it was referenced by Matt Kramer, that people are pretty much unable to distinguish and name multiple red fruits in the bouquet of a red wine. In other words, when you hear an a-hole like Gary V. screaming "I get cassis, black currant (same thing lol,) raspberry and a bit of red gooseberry and a little blueberry!!!" what he is really saying is, "I smell red fruits" and then listing the ones he remembers so that his sycophants write positive responses to his little show. It's fine, and the fruits listed do have different aromas when smelled separately, but I dare somebody to mash a couple of those fruits together and see if they can discern the differences, much less smell them as fleeting aromatics in a mixed substance like wine.
Well I'm basically saying the exact same thing you are--- I definitely get floral notes, but can't name the actual flower.
Then we, young one, are in agreement. I dare you to listen to Gary V, though, since Gomestar put him up as a model of somebody who is pushing people toward tasting wine the right way.
I like Gary V in that he seems to get people excited about wine and tries to make it more approachable/less stuffy for consumers. But I don't generally find his tasting notes all that interesting.