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Explain this flavor

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

Reply to
Chris Sprague
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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.

Reply to
Mat

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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Reply to
Mike Tommasi

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.

Reply to
Michael Pronay

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.

Reply to
Mat

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

Reply to
Sammy

fishyness, but

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

Andy

Reply to
JEP62

fishyness, but

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

Andy

Reply to
JEP62

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.

Reply to
Bill Loftin

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