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Dale Williams
Compassionate Connoisseur
11140
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Craig Pinhey
Wine geek
89
Fri Feb 15, 2008 4:19 pm
Rothesay, New Brunswick, Canada
Dale Williams
Compassionate Connoisseur
11140
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
Steve Slatcher wrote:Bearing in mind that sensitivity to TCA varies so hugely, I wonder how many other aromas we have greatly varying sensitivities to. I am increasingly suspecting that we are actually smelling totally different things in wines.
Steve Slatcher wrote:Bearing in mind that sensitivity to TCA varies so hugely, I wonder how many other aromas we have greatly varying sensitivities to. I am increasingly suspecting that we are actually smelling totally different things in wines.
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Mark Lipton wrote:I doubt that there is any smell that everyone is equally sensitive to. In wine, there is tremendous variation in sensitivity to Brett, sulfur, TCA, oxidation, volatile acidity, etc.
Steve Slatcher wrote:Mark Lipton wrote:I doubt that there is any smell that everyone is equally sensitive to. In wine, there is tremendous variation in sensitivity to Brett, sulfur, TCA, oxidation, volatile acidity, etc.
Indeed. But are we not a lot more willing to accept these variations in perception of (and/or tolerance to) "faults"? As opposed to fruit aromas, bouquet, and other stuff that is more universally accepted as good I mean. But if you listen to peoples comments at tastings, or compare written tasting notes, you will see little commonality unless there are one or two dominant characteristics.
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