Wine Tasting Tips : Caramel Aromas in Wines
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@CaptainNensho You're the only bitch here.
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this only thing this fat bitch can smell is butter.
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I have smelt caramel aromas on many whites, especially whites from the Northern Rhone regions or the Loire regions, often as a result of age. Someone posted that very few whites age-obviously that person is very limited in their wine knowledge or is used to New World whites where that generalization may be true.
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I've always found Reds that have been open for a while (a day or more) develop a soy-sauce aroma.
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Wow, you are quite rude. I have been in the wine business since 1994...and I am very successful at it, thank you very much.
I have never tasted caramel in a Sauv Blanc, nor would I want too. Sauv Blancs should be clean, crisp and consumed fairly young. Aging a white wine, other than a few, in not a desireable thing.
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I learned a few things from this video. Thanks for posting. Why do people with so little interest in wine come to view a winetasting video?
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I'm in the wine business and have NEVER heard anything as dumb as this. Caramel? Oh puleeze!
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ummmmmmmmmmm boring.
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Um, like you weren't quite rude in your first post? Oh, puleeze! I find it hard to beleive that a wine pro has never heard of caramelization, especially in Sauv Blancs.
Read your first post, and then ask if it's any ruder than my reply?
Serenitude 3 years ago 3
TDNChick -I can't believe you are in the wine biz and don't know about caramel!
Have you *ever* tasted a 6 year old NZ Sauv Blanc? Try a '99 Te Koko. Smell the caramel? That's what happens to many Sauvs as they age. And that's but one example. You need to educate yourself before you go out of business, if you already haven't ;-)
Serenitude 3 years ago 2