Top 10 ludicrous but true wine descriptors

3 – Frazzles

Frazzles_open_packetWhat makes a wine grape a great wine grape is its ability to express so many different yet clearly defined aromas. Sauvignon Blanc does it brilliantly on the white side; Syrah does it equally brilliantly on the red.

Beyond the more ethereal violet flower, juniper and cracked pepper smells associated with this grape, when the wine is especially concentrated, there is something very much more meaty going on. We’re talking smoky bacon, we’re talking Frazzles.

Many fans of northern Rhône syrahs will be very familiar with this, but it’s not limited to this region – it’s also there in a lot of Châteauneuf-du-Pape and Syrahs from other regions of the world.

3 Responses to “Top 10 ludicrous but true wine descriptors”

  1. Anthony Rose says:

    This comment was deleted from the revised version as Anthony Hanson realised that what he’d been describing was brett and so, not surprisingly didn’t want to perpetuate the misleading association. Much the same occurred in Australia when luminaries such as James Halliday discovered that the leathery character of Hunter Valley Shiraz previously described as ‘sweaty saddles’ was in fact closer to blazing saddles than umami.

  2. Rita Erlich says:

    Thanks for all of that. But I’d question one thing, under point 10 : horsiness is not really the same as horse manure. Horsiness is the smell of clean horses, animal, but not manure. It’s a smell that also appears in violets. Some violets (not all) have horsy notes, so do some black truffles. I’d love to know what the chemical compound is.

  3. Pamela says:

    Of note, the term on slide 6 should be ‘Foxy’, not Foxes. Its a wild, musky odor that is prevalent in varieties like Concord. I think ‘Foxy’ fits the smell well 😉

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