How do apple, butter and vanilla flavors get into Chardonnay?
Have you ever seen the book Wine for Dummies? Well, here's a confession. I'm one of those dummies.
Maybe that's an overstatement. I do know a thing or two about wine: it can have a big nose; it can be dry as a bone; it can be flabby or lean, earthy or floral, jammy or grassy. But what do all those wine words mean? Sure, I'm able to swirl a glass of Cabernet without baptizing the tablecloth, but ask me to describe what the Cab tastes like and I'm Charlie McCarthy without Edgar Bergen. I take a sniff and a sip, then send an urgent request for information to nose, tongue and brain. They respond grudgingly: the wine tastes like...wine. Not the answer I was hoping for.