Editor’s Pick
JANUARY 29, 2009 4:51PM
On the rocks, blended or smeared across the freeway?
I was reading Wine Enthusiast Magazine's 100 Top Wines issue the other day. (Don't we all?) Of special interest were the goofy "flavors" that the experts use to describe the wines, such as candied pineapple, layers of white currants and dark resin. Wine tasting is a noble endeavor and all but, seriously, could you pick the taste of a white currant out of a multi-colored currant line-up? I don't think so.
Things really got especially wacky in the "Top 50 Spirits" section, with flavors including bacon fat, s'mores, cereal (a bit vague, that one) and oaky vanillin. The best was the list for Los Danzantes Reposado Mezcal, which included "rubber tire, burnt matchstick, road tar and intriguing scents of limestone, charcoal and cigar ash."
So, apparently, if you were trying to light a cigar while driving on a hot day and got into a wreck, you'd taste a bit like Los Danzantes. I cannot imagine a grosser flavor to put into a margarita.
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Runaway Serfer
Julianne Chatelain
Elbereth
Natalie Not Pedantic
Dorinda D.
Little Angeleno
Salon.com
Comments
I don't think my palate is very sophisticated. :-)
::THUD::