Summary
Well, there's the smell-and-memory connection; we smell thousands of different odours, but can only taste a small combination of flavour combinations. Without smell, we can't taste. That's why smelling a wine is so important to begin with -- the subtleties are found in the aromas. Smelling wines side by side brings out major differences; if I'm tasting multiple wines, I'll always smell them all first. As I'm sniffing, I write down what I'm smelling, from most to least obvious. I try not overthink it, and sometimes the associations I make between a wine's aromas and things like leather or tarry earth seem, well, crazy and ridiculous. At this point, I'll get a second opinion from my wife:
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Extract
Something Smells Fishy?
Reader claims wacky descriptions of a wine's aroma are a bunch of hooey
I don't get much reader mail; I mean, I don't exactly ruffle mos...See the full content of this document
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