Wine Flavour Descriptions Around the World
In this video we're diving deep into the world of wine descriptors, comparing European and Asian perspectives to enhance your wine tasting experience. Whether you're a wine enthusiast or studying for your WSET certification, this video is packed with valuable insights.
🔍 What You'll Learn:
How chemical compounds in wine relate to different fruit descriptors
Examples of common descriptors like green apple, papaya, strawberry, and more
🍇 Highlights:
Understanding acetaldehyde and its presence in fruits and wine
Exploring ethyl two methyl propionate found in strawberries, pineapples, and mangoes
Discovering methoxypyrazine in green bell peppers and ginseng
The role of diacetyl in adding buttery characteristics to wine
Feel free to leave a comment with your thoughts or questions. Have you encountered any unique wine descriptors in your tasting experiences? Share your insights below!
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Research of this topic uses information from the excellent @artoftasting
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Пікірлер: 2
Interesting! 😮 As an East Asian, personally I'm more accustomed to the European descriptors. I have never seen papayas sold in my country and never tasted one in my 30 odd life. 😅 Also we often put ginseng in chicken soup so we're pretty familiar with the flavor but ginseng is more like 'earth+mint' than green pepper. Lastly, pineapple is pineapple, strawberry is strawberry and butter is butter in East Asia, too, so I have't seen anybody confused with the descriptors. Instead, I've often seen people describe VA or certain Pinot Noir characteristics as soy sauce, and methoxypyrazine in Cab Sauv as gochujang (Korean red pepper paste). My personal favorite decriptor for Sauv Blanc is gyeolmyeongja (Korean cassia seeds.) which corresponds to gooseberry or cat-pee-like flavor.
@WineWithJimmy
10 күн бұрын
Thanks for your feedback. I love these learning about these different flavour comparisons.