The article explores the common trend in wine tasting notes that heavily focus on fruit descriptors, often overshadowing the more nuanced flavor notes such as spice. The author reflects on their preference for tasting language that captures the complexity of a wine, like the spice components found in specific varieties, including syrah and gewurztraminer. They emphasize that while fruit associations are helpful, a deeper appreciation of wine can be achieved by recognizing the various flavor compounds that contribute to its character.
Relying heavily on fruit descriptors in wine tasting notes often oversimplifies the complexity of flavors and aromas that are available in fine wines.
The addition of spice notes such as freshly milled pepper can enhance the tasting experience, hinting at deeper layers within particular grape varieties.
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