Describing what you smell and taste

During wine tasting, one looks at the wine, smell and then taste it in that order. Generally speaking, there are standardized descriptions which, though it might be unfamiliar to some, have become a sort of common language amongst the afficionados. Now standardization is all very well, but they are based on Western experiences.I have already blogged about the problems unfamiliarity with gooseberry brings (and how in this part of the world it is assumed to be the Cape gooseberry (or Physalis)). Others like wampi and the various preserved plums (such as chanpimui etc) are very must in the realm of gustatory experience of Guangdung and related cultures.

All these are inhibitory to the spontaneity of telling people what really comes to mind when you first tasted the wine. Sometimes, it is a certain meatiness with fishy overtones, which often brings to mind canned tuna (especially when it is accompanied by a metallic tang). Recently the wine completely surprised me with a smell of that peculiarly local soft drink, cream soda. It is not just vanilla from barrels, it smelt of cream soda and that even extended onto the palate. It certainly will stick in my memory for a long time.