Hi there!
Very occasionally, I can recognize aromas really clearly. For example in sweet wines usually I'm able to pick ups things like honey, beeswax or dried apricot, and once I got a very clear coffee note in an aged Port. In those cases it felt obvious and precise.
But most of the time, that doesn’t happen. I don’t clearly recognize specific aromas like strawberry, cherry, pepper, vanilla, mint, or “mineral” notes, which should be very common in many dry reds. At best I get something general (like red fruit), but not in a precise way.
Floral notes are even harder, I almost never clearly recognize things like rose or violet.
Is this normal? And how can I improve at identifying aromas more consistently? Also, when I read tasting notes, are those usually meant as precise identifications (even if subjective), or more like loose reminiscences/associations?
Thanks!
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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