tag:blogger.com,1999:blog-37542126.post5757681045732557426..comments2023-10-19T08:07:45.453-04:00Comments on Wannabe Wino: Barn Blending Results!Sonadorahttp://www.blogger.com/profile/01267916648440750132noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-37542126.post-74398065284966713752008-06-04T20:27:00.000-04:002008-06-04T20:27:00.000-04:00Ya know Frank, apparently no one wants their wine ...Ya know Frank, apparently no one wants their wine to actually taste like grapes! Strange but true. Grapes at least tend to (or many think should) be a reflection of where they are grown and how their juice is pressed, fermented, and aged. So, for example, a Sauvignon Blanc grown in chalky, minerally soil can often take on the characteristics of where it was grown and be described as showing minerals and stones in the scent/flavor. Other factors can affect wines as well, such as being aged in oak, which can impart toast, vanilla, and butter flavors, among others. Hope that helps a bit.Sonadorahttps://www.blogger.com/profile/01267916648440750132noreply@blogger.comtag:blogger.com,1999:blog-37542126.post-39253021593002978662008-04-21T10:01:00.000-04:002008-04-21T10:01:00.000-04:00So, I read your blog from time to time and enjoy r...So, I read your blog from time to time and enjoy reading your tasting notes...but I have to ask, why is it that tasting notes on fine food is always a long list of items not in the actual food/beverage being tasted? I mean, this isn't unique to wine, either. My favorite whiskey is described on another blog as having "hints of green grass, honey and fresh oak." Why is it never "good fresh grapes" or "definitely a well-aged barley"?Anonymousnoreply@blogger.com