What are some wines that are good “extreme” examples of different aroma characters and/or defects on the aroma wheel?
I am a food scientist by trade and have served on descriptive sensory panels before, so I understand the basics (like, fresh dill is going to be your go-to reference for the dill aromatic). However, when training to evaluate foods, I've found it most helpful to taste for something in an actual product that was a standout example of that characteristic. For example, butyric acid in the cheese world is often described as "baby barf," and while that's accurate, provolone cheese was much more helpful in training than real infant vomit.
Submitted June 15, 2017 at 09:39PM by B00zecakes
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