Chinese people may find some wine tasting notes hard to understand, because we are not familiar with the flavours. Jennifer Docherty MW, the first ethnic Chinese Master of Wine, helps to explain them.
Oak:
The scent of sweet vanilla and coconut
Blackcurrant:
Mulberry, dark grape juice;
A combination of fragrant plums and grass
Gooseberry:
Big and white table grape, very sour;
The fragrance of passion fruit;
Big and green sour plum
Liquorice:
The flavour of aniseed with some sweetness;
Chinese herbal medicine
Nutmeg:
Five spice powder;
Some spiciness and baked flavours
Flint:
The smell of two stones hitting each other;
The smell when you strike a match;
Toasty flavours
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