Hi, this is the first time I've posted here.
I drink a lot of red wine from all over the world and my wife and I get pretty geeky about it. One aroma that we commonly recognize with quality blends, often from Bordeaux, but sometimes from Languedoc, Napa, and Washington can only be described by us as "oysters" or "seaweed", so its definitely a savory aroma. As common as this is in our experience, I rarely if ever read wine reviews where this aroma is described in this manner.
So, what are the experts calling this aroma? Nearest thing to it that I can come up with is herbs like thyme or marjoram that are often referenced by experts.
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