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TCK
Barrel Filler
Posts:1279
 | | 03/24/2003 7:39 PM |
| I thought it would be a good tool for many here (myself included) if we listed the charecteristics of certain wines that tip us off to their identity in blind tastings. I find that 80% of the time I can find one specific flavor that is MOST obviouse to me for a particular vartiety and (or) region. Some are classics, some are originals, I will add to the list as the topic grows. I look forward to seeing some of your tips!
Some traits that I look for are:
Tea leaves - this flavor is often very strong in new world, and specifically California Pinot. My taste buds are in tuned with this flavor and is often a give away in blind enviroments.
Mint and eucalyptus - When I taste this I think ripe napa Cab. I find it most often in the finish.
Lets see some more, this topic could be great fun to test if it takes off!
TCK | | | |
| ChangeMe
Grape Stomper
Posts:196
| | 03/24/2003 9:49 PM |
| I find eucalyptus most often in Aussie cabs from the hotter regions. But for me, it always easier to pick out what I don't like:
Popcorn - oaky Chards
Dirty Ashtray - Pinotage | | | |
| ChangeMe
Barrel Filler
Posts:1210
| | 03/24/2003 10:02 PM |
| Eucalyptus and Mint are both items I would characterize not so much with region/varietal, but with oak treatment. I generally equate American Oak with these characteristics.
I have tasted both in Aussie, cal, WA, and Rioja.
To add to your list, although not necessarily the rule..(exceptions can, will, and do apply)
Merlot- Chocolate
Cab- Black Currant
Pinot- Cherry
New World Chard- Butter and Toast | | | |
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