In my experience with flavor/aroma identification, of course, there is no wrong answer! One simple technique I've found is to close my eyes while nosing and tasting. Often times I'm trying too hard to narrow down a particular characteristic but, when I close my eyes, these 'flavors' become surprisingly quick and easy to recognise - like the answer to the obvious question! Try it!
Sorry for coming in so late to the class, teacher, but I've just had a couple of glasses of wine and I'm trying to catch up with the conversation and it is très amusement...this is the French class, oui?
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