My imperfect (goofy) vocabulary

Third day with a Calatayud 2015 Manga Del Bruja (Witch Sleeve) (old vine Granache 70%, Syrah 15%, Tempranillo 10%, Mazuluelo 5%). The first day I tasted raw chicken, butcher (from the 40's-50's) smell notes, not6 pleasant. What do I call that? 2nd and 3rd day it was gone, or slight and I'm left with a pleasant medium bodied red wine with some fruit and some moderate tannins (aka structured). Help me out here. BTW, when first I open a bottle, I do the 10 pour back and forth to breathe the wine. Self-isolating with 50 bottles of wine, 3 bottles of single malt scotch, some aged rye and bourbon, tequila, gin, etc. Who needs hand sanitizer..?

Looks like you are set for "adult libations". Stay safe!

[David M. Bueker]

I can say that I have never noticed “raw chicken” as an aromatic component in wine.

[Robin Garr]

I can say that I have never noticed “raw chicken” as an aromatic component in wine.

I'm going to have to support that. It's not that wacky a concept to find food descriptors in wine, though. Bacon in Côte-Rôtie. Mushrooms in Pinot Noir. Black coffee or black olive in some Italian reds. I'm having a little trouble with the raw chicken component, though ...

[David M. Bueker]

Butcher shop doesn't shock me, as it can denote the bloody meat elements present in some red wines.

[Robin Garr]

Mmmm, bloody meat ...

[David M. Bueker]

Mmmm, bloody meat ...

Ha!

(Although I am working on Saag Paneer right now. Laura and I are really trying to eat lower on the food chain most of the time.)

This is helpful as 1. Not everyone thinks I'm crazy, and alt. explanations e.g., mushrooms might fit the bill (if there are chicken mushrooms)..Cheers and stay healthy!
p.s. I signed up for email notices when I get responses, but get none. I have to come here to see if there are any. Also, posting an image is not user friendly (or I'm not a friendly user)...

Black coffee or black olive in some Italian reds.

Did you know that wine is also a descriptor used in coffee tasting notes? So ultimately we may just be saying wine tastes like wine.

FWIW I've also had a lychee that reminded me very much of Gewurztraminer.

[Robin Garr]

Steve, yep, I've heard "winey" as a coffee descriptor, although it's not one I would seek in my morning mug.

As for lychee in gewurz, although of course it's not an exact descriptor, I can see it, particularly in connection with the canned lychees served in Chinese-American eateries.

[Robin Garr]

p.s. I signed up for email notices when I get responses, but get none. I have to come here to see if there are any. Also, posting an image is not user friendly (or I'm not a friendly user)...

For email notices, did you check your spam folder? Some email clients don't like mail that appears to come from an automated server.

This forum software is kind of quirky - it's built by a community of hackers, and we're not really geeky enough to tweak it. The most important factor is that you have to resize your image so it's no bigger than 800 x 800 pixels. Then hit "upload attachment" while you're creating your message, then the "choose file" button and select the file on your computer. Once you've completed that, then click "add the file," and to put it into your message, click "place inline."

Here are some elotes for you. They might work with bubbly.

Diamond_elotesSM.jpg

As for lychee in gewurz, although of course it's not an exact descriptor, I can see it, particularly in connection with the canned lychees served in Chinese-American eateries.

Yes, it was a canned lychee served at the end of a "Chinese" meal!

But without any conscious effort, I immediately thought "that tastes like Gewurz". I cannot think of any other examples where a food has prompted that wine-related response.

Black coffee or black olive in some Italian reds.

'Did you know that wine is also a descriptor used in coffee tasting notes? So ultimately we may just be saying wine tastes like wine.'

I roasted earnestly for about 4 yrs, in search of the GOD cup. Thought I found it once, but, wondered if what I thought was God-like, was an excess of high quality robusta beans (root beer, licorice) in the blend. The first time I was impressed with a blend was back in the 80's when a friend brewed some Peets. I've tasted the citrus in Kenyan, but never the blueberries in Ethiopian Harrar..Now I just buy Costco Breakfast blend and grind it fresh for every cone dripped cup.
I'm having a pleasant, med to lite bodied balanced 2015 Argentinian Cab (no strange flavors) with a hearty bowl of Amy's tomato soup me-populated by homemade beans, grains, quinoa and broccoli. I'm a happy, somewhat functional, camper..

'Here are some elotes for you'

Had to look that up. Tasting notes please (corny is acceptable). I love the aromatics of corn tortillas.

Always a good thing to stock up.