20-ish years ago I worked in a large wine shop and we would have regular tastings.
Something that's bugged me gently ever since was that once we were tasting white burgundies and out of six staff members myself and one other person (and nobody else) were getting "tinned tuna" as a bouquet note. Like a freshly-opened can of tuna-in-oil.
The other four people told us not to be ridiculous, and mentioned the usual apple, pear, and quince (which we also got, mixed in with the tuna). We were all tasting from the same bottle.
Is this "tuna" nose a recognised trait, or is it some genetic quirk where some people get it and some don't?
I often sense it when tasting, but out of shame or ignorance I don't mention it. It's not at all unpleasant.
For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown.
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