I've been researching wine-tasting terms and have found numerous inconsistencies between one "expert" and the next. I've written an article trying to make sense of it all and would be grateful for feedback from people who know from whence they speak.
Please have a look:
http://www.mahalo.com/How_to_Talk_About_Wine
Any comments are appreciated!!
In your introduction, you
In your introduction, you suggest that terms like oaky for one person could be leathery for another. With training and practice, oaky and leathery can be consistently identified as two different aromas. Oaky comes form barrels while leathery often comes as a result of Brettanomyces and is associated with the compounds 4-ethylguiacol and 4-ethylphenol.
http://www.crushnet.com/cms/node/92