Sentences about wine and petrol

…the enjoyment of petrol notes is becoming more mainstream. But since it’s still off-putting to novice drinkers, many winemakers have moved to downplay the word petrol. You rarely see it on labels, for instance. The German Wine Institute has omitted mention of petrol in its German-language version of the official Wine Aroma Wheel.

Some winemakers, in some cases, have even declared petrol a defect. Famed winemakers like Olivier Humbrecht, of Zind-Humbrect in Alsace, and Michel Chapoutier (the famed Rhone producer who now makes wine in Alsace) have declared within the past couple years that young rieslings should never smell of petrol.

Here is more, and the article discusses other tastes too, courtesy of The Browser.  What again is that famous quotation from Apocalypse Now?  Which wines did the guy drink?

Comments

Gee, I can't imagine why advertising something as "tastes like petrol" would be off-putting!

Then again, I can't taste the flowers, oak wood, strawberries, licorice, dirt, and all the other stuff that wine tastes like, according to the label. So I must be a novice drinker.

They just need to re-brand it. Rapeseed oil was re-named Canola oil and -- voila! -- sales skyrocketed.

I read somewhere that there was an attempt in Australia to rebrand kangaroo meat as "Australis" meat. They're apparently a rampant nuisance and could be killed for food, except that nobody wants to eat something that they think of as adorable.

I've eaten kangaroo, it's good. Not surprisingly like a combination of venison and rabbit.

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Just stick with those "limbic" beers.

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"Fat, drunk and stupid is no way to go through life, son."?

Teddy Kennedy would beg to differ.

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This wine has a hint of turpentine. An acquired taste, especially if you work in NJ pumping gas. http://en.wikipedia.org/wiki/Retsina

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They sound stupid but do serve a purpose for people interested enough in wine to delve into why they like one thing over another and who want to think carefully about pairing food and wine. Think of it this way - sauvignon blanc has a unique flavor component. You could go around calling it the "sauv thing" maybe, but that's not as useful when parsing out that component from others like citrus that may be present in the same wine. In forms of the wine where the sauv thing is cultivated to drive the experience like Loire or areas of New Zealand, it is present as a feature that can be described as cat pee by some. When you see a bottle described as cat pee, you know that sauv thing is very prominent and conveys a bit of burn/ammonia. Some people target wines with that descriptor while others do not. Minerality is a perfectly cromulent description of Mosel rieslings which are distinct from neighboring Rhinegau rieslings by way of ... a stone or mineral like element that makes them more interesting than just fruit.

Quit trying to embiggen the English language..

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The truly advanced wine lovers learn to love that elusive excrement taste.

Maybe not taste but see here: http://en.wikipedia.org/wiki/Anthony_Hanson

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Is this the first step towards making sniffing glue respectable?

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Some of my favorite beers have barnyard, musty, and horseblanket notes. An acquired taste, they are, just like funky cheese, etc.

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I much prefer 92 octane to 87 octane. 87 octane has a slight grapey flavor that I detest.

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Huffing gasoline vapor is a lot cheaper, and more quickly achieves the desired effect.

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They were not long, the days of wine and petrol.

A nice riff on a Theme by Cowen.

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Laphroaig Quarter Cask -- diesel oil, fishing nets, salt, peat, coal smoke, splce. The perfect napalm of a drink, mmmmm....

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