Saturday, 29 March 2008

Tasting notes

Following on from last week's list of tasting terms, here are some new words to add to your wine vocabulary. Note: the same flavour vocabulary can easily be adapted to other drinks, foods and even perfumes. Terms listed last week are not repeated, enabling you to build this series up into a collection you can keep forever.

Brazil nuts, stone fruit, jam, roses, white pepper, pineapple, apple, flint, smoke, apricot pastry, ripe yellow plums, strawberries, vanilla, tea, chocolate, white peaches, red plums, dried yellow plums, nut puree, nougat, cedar, damp soil, petroleum, yellow fruit sorbet, black prune compote, fig paste, cocoa powder, reines claudes, currants, crème brulée, roasted nuts, maple syrup, black pepper, Eastern spices, dried apricots, green figs, cigar box, dried tobacco leaves, orange blossom, pear, orange peel, grapefruit, mango, Turkish fruit, red cherry preserve, Christmas cake, light tobacco, preserved fruits, raspberries, blackberries, Lebanese cedar, black tea, blueberries, animal smell, oregano.

A bumper crop, I'm sure you agree. How long can they keep this up!?

More tasting notes coming soon!

ETA: some new terms added from one of the other weekend papers. The more the merrier!