Explain this flavor

Dec 17, 2004 8 Replies
C

Or at least, tell me if there's an "established" name for it.



I was at a free tasting tonight, and one of the selections was Green & Red California Zinfandel. I wasn't really impressed, though it was a decent enough wine until the finish, when something put me off. In the finish, just after swallowing, I could detected something that I tried to explain to the gentleman pouring the wine, and I more or less said "at the risk of sounding like a complete savage, I'd describe the finish as "seafood"". He gave me a strange look, and took a sip, and then agreed! Yet he didn't know how to describe it either.



Basically though, it had a very discernable note of not quite fishyness, but more like the aroma of sea scallops or seaweed even. Maybe "seaweed" is the word I'm looking for?



Anyway, I thought I'd share. The tasting was worth going to despite this weird experience, however, as I was able to grab a case of 1996 Ch. Meyney at the store for $16.80 a bottle :)


-Chris


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M

Hello Chris,

Well I've noticed that sometimes when drinking tea, especially with bread, you get a distinct aroma and taste of fish. Which I always thought was a bit weird.

Perhaps it is the tannins [in wine and tea]. Perhaps it is deliberate on the part of the winemaker, though I doubt fish in a Zinfandel would be particuarly popular.

Just my thoughts, I'm sure there are many others in here who have a much better and more scientific explantation.

Mat.

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M

Tannins don't smell of anything.

A fishy smell is definitely a sign that something has gone wrong.

Mike Tommasi, Six Fours, France email link

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M

Nope. One of Michael Broadbents most original descriptors says "fishy in a Chambertin sense". I myself had sardines sometimes, but the wines were OK.

M.

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M

Hello Mike,

I was just wondering if maybe the tannins interacted with some other substance to create the fish effect.

As I say I sometimes get a strange fish taste when drinking tea with breads and similar foods.

Mat.

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S

Hi Chris,

American oak (especially in white Rioja and (posh) Cali Chardonnay) reminds me of fish. Doesn't sound nice, I love it! A bit OT but I thought I'd mention Isla malts, (some of) which stink of fish to me.

Regards Sammy

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J

fishyness, but

Maybe Dimethyl Disulfide? Not really a fishy smell but the smell coming from a freshly opened clam, almost, kind of.

Andy

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J

fishyness, but

Maybe Dimethyl Disulfide? Not really a fishy smell but the smell coming from a freshly opened clam, almost, kind of.

Andy

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B

Could the taste have been closer to barn yard, old leather and maybe even a hint of sour milk and earthiness. If so that would have been Brettanomyces which is not that uncommon in red wines.

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