Traditional bending and toasting at French barrel maker Taransaud. Taransaud-Stéphane Charbeau
Explaining The Aromas And Flavors Of Wine -- Wall Street Journal
Wine often reveals a cornucopia of flavors. Watching a connoisseur identify these may induce a few sniggers, but a fine wine can boast several competing aromas, all jostling for attention in the glass. These can range from fruit (apple, lychee and plum) and berry (blackberry, gooseberry), to floral (rose, violet) and plant (grass, tobacco), to spice (black pepper, licorice) or even vegetal (asparagus, green pepper).
One of the observations I hear most from those new to wine tasting is that they often detect aromas that are far removed from what they perceive a wine should taste like. If a red wine displays notes of coconut, grilled almonds, cloves, smoke, toast and sometimes bacon, they hesitate, not quite believing what they are smelling and certainly not trusting their own judgment. It is only when the expert identifies these flavors that they smile in recognition and agreement.
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My Comment: I concur with this analysis on the role of barrels in wine making .... which is why I find French oak barrels to produce most interesting smells/tastes .... but that is just my opinion.
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