Maria Samms
Picky Eater Pleaser
1272
Thu Dec 28, 2006 8:42 pm
Morristown, NJ
Gary Barlettano
Pappone di Vino
1909
Wed Mar 29, 2006 5:50 pm
In a gallon jug far, far away ...
Maria Samms wrote:Ok,
I have been reading tasting notes and often come across descriptors that sound repulsive to me, yet they are used in a positive way... ie, "barnyard", "petrol", "ashphalt", "cat pee", etc. What makes these elements positive in small amounts? Do they add to the complexity of wine? Do they arouse nostalgia in the drinker? Like if you taste barnyard it reminds you of your summers on the farm? Or if you taste petrol and ashphalt are you reminded of your days at races...LOL? Or are they helpful in identifying the type of wine or the varietal?
If you do like these qualities, was it immediate or was it something that developed over time?
I haven't experienced any of these yet. I am not sure if it's because I have an underdeveloped palate or if it's the wines I am tasting. Just curious to hear all of your thoughts on the subject.
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Ian Sutton
Spanna in the works
2558
Sun Apr 09, 2006 2:10 pm
Norwich, UK
Carl Eppig
Our Maine man
4149
Tue Jun 13, 2006 1:38 pm
Middleton, NH, USA
Maria Samms wrote:
If you do like these qualities, was it immediate or was it something that developed over time?
I haven't experienced any of these yet. I am not sure if it's because I have an underdeveloped palate or if it's the wines I am tasting. Just curious to hear all of your thoughts on the subject.
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Carl Eppig wrote:Most if not all of what you are describing are aromas rather than tastes. Although there is usually a direct relationship between the two, it is not always so. I have found the aroma of barnyard in Hermitage, cat pee in Kiwi Sauvignon Blanc, and petrol in Riesling de Alsace. None of these got beyond the tongure tip to mid palate, and the wines were wonderful or close to it.
Paul Winalski
Wok Wielder
8032
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
Kyrstyn Kralovec
Wine guru
616
Mon Nov 20, 2006 3:50 pm
Washington DC, Oregon bound
Eric Ifune
Ultra geek
196
Wed Apr 05, 2006 3:51 pm
Las Vegas, NV and elsewhere
What I can't understand is how anyone can enjoy eating a durian.
there is a very fine line between the smell of horse manure, and the smell of lilacs
steve.slatcher wrote:Carl Eppig wrote:Most if not all of what you are describing are aromas rather than tastes. Although there is usually a direct relationship between the two, it is not always so. I have found the aroma of barnyard in Hermitage, cat pee in Kiwi Sauvignon Blanc, and petrol in Riesling de Alsace. None of these got beyond the tongure tip to mid palate, and the wines were wonderful or close to it.
The relationship between smell and taste is: you continue to smell the aromas when it is your mouth but you think it is a taste, which it is not.
Interesting that you do not perceive these aspects in the mouth Carl. I certainly do - it is very rare I smell something on a wine and do not also perceive it in the mouth. Seems to be another interpersonal difference. Does the same apply to fruit aromas for you?
Covert wrote:Maria, I’m glad that you joined this forum. You bring up subjects that pique my interest, just like the wine aspects in question, do.
Maria Samms
Picky Eater Pleaser
1272
Thu Dec 28, 2006 8:42 pm
Morristown, NJ
Gary Barlettano wrote:Well, I guess it's the association with and the promise of a great tasting wine. Think Limburger cheese or very well aged provolone. They smell like feet, but taste great. So what happens, I guess, is that these odors actually become pleasant and no longer offend ... once you jump over the hurdle and taste that mephitical wine or malodorous cheese.
Paulo in Philly wrote:We are due for a NJ/PA offline this spring!!!!
Quote:
What I can't understand is how anyone can enjoy eating a durian.
Eric Ifune wrote:I do. I admit it smells like an open sewer, but tastes like banana custard. It is one of the few things I know that doesn't taste anything like it smells.
Maria Samms wrote:Just curious to hear all of your thoughts on the subject.
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
steve.slatcher wrote:It's probably also worth pointing out that "barnyard" is like "oriental spices" and "tropical fruits" in the sense that each term can be used to cover a huge range of aromas that actually have little in common. I notice for example a couple of references to chickens in this thread, whereas the barnyards around where I live would be more likely to stink of cow manure and or silage.
steve.slatcher wrote:I notice for example a couple of references to chickens in this thread, whereas the barnyards around where I live would be more likely to stink of cow manure and or silage.
Robin Garr wrote:steve.slatcher wrote:I notice for example a couple of references to chickens in this thread, whereas the barnyards around where I live would be more likely to stink of cow manure and or silage.
I should probably fear to tread here, as a city boy who has spent very little time on farms, but at the risk of unintentional hilarity, I find a clear distinction between wines (older-style Burgundies, some Northern Italian reds) that have a distinct cow-manure character, versus the distinctly chicken-manure character of older Chateau de Beaucastel. I'd call them both "barnyard," but it's a very different barnyard.
Thomas wrote:See my post above yours. I suppose some editors are afraid of the real thing...
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