Originally posted by indybob:
If you go and taste, and commit to memory the taste of cured Calabrese olives (for example), you'll be able to nail that flavor if you ever taste/smell it in a wine.
This is true.
A while back (thanks to a suggestion from this forum, I believe) I picked up a jar of blackcurrant jam. I'd put that stuff on toast or bagels in the morning, and sometimes I'd slap it on a small piece of bread for a snack or dessert during the day.
Now, this was during a period when my GF and I were drinking pretty much nothing but white wines for a couple of months (it was a HOT summer here). So my nose had been given an extended break from reds. But one day I decided to try a glass of Lyeth Meritage.
Let me tell you, right off the bat that blackcurrant aroma hit me as plain as day. I didn't even have to think twice about it. I recognized it insantly, like you'd recognize a snippet of a well-known song on the radio. It was amazing. And kind of weird.
If I could afford to drop hundreds of dollars on Le Nez du Vin, I probably would. But I'm here to tell you that improvising your own version of it works pretty darn well too.