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In article >, says...
>
>Larry wrote:
>
>> The eucalytus! Not a lot but it's something I don't personally don't
>> like.
>
>Keep in mind, Larry, that "eucalyptus" is just the best word I can find
>for what I was tasting. My actual term for it is "terpene," but since
>that doesn't mean much to non-chemists, I fumble for other descriptors
>such as "pine sap," "balsam," "eucalyptus" etc. Other people who've
>written about the '01 Footbolt have referred to leather, so take your
>choice as to what you don't like about it.
>
>Mark Lipton
Interesting how tastes differ. I really like subtle eucalyptus in a lot of my
wines. The Millat Cabs (Napa) offer up quite a bit, though well integrated in
the other common Cab flavors. The same for little hints of pine/balsam - not
so much as with a Retsina, of course, but tiny notes, I find nice.
You make me want to break out my D'Arenberg Broken Fishplate Shiraz and taste
it now! We had the Dead Arm recently in an Hermitage tasting, as a New World
counter-point, and it was nice. That one had some years on it though, so it
was closer to the French Syrahs.
Thanks for the TN's,
Hunt
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