Interesting! 😮 As an East Asian, personally I'm more accustomed to the European descriptors. I have never seen papayas sold in my country and never tasted one in my 30 odd life. 😅 Also we often put ginseng in chicken soup so we're pretty familiar with the flavor but ginseng is more like 'earth+mint' than green pepper. Lastly, pineapple is pineapple, strawberry is strawberry and butter is butter in East Asia, too, so I have't seen anybody confused with the descriptors. Instead, I've often seen people describe VA or certain Pinot Noir characteristics as soy sauce, and methoxypyrazine in Cab Sauv as gochujang (Korean red pepper paste). My personal favorite decriptor for Sauv Blanc is gyeolmyeongja (Korean cassia seeds.) which corresponds to gooseberry or cat-pee-like flavor.
This is very helpful. I always wondered about how one’s cultural background and one’s exposure to certain smell/taste affect how we describe wines. I never truly had cassis (blackcurrant) unless you count Ribena blackcurrant juice and candy, therefore I rarely use “cassis” to describe my wine.
I admit to being confused by "butter" as a flavor descriptor up until this video... It seems like it is making reference more to the fermented profile of cultured butter. That matches up to what I would probably call old rice, rather than spoiled. Maybe? 😅
Interesting! 😮 As an East Asian, personally I'm more accustomed to the European descriptors. I have never seen papayas sold in my country and never tasted one in my 30 odd life. 😅 Also we often put ginseng in chicken soup so we're pretty familiar with the flavor but ginseng is more like 'earth+mint' than green pepper. Lastly, pineapple is pineapple, strawberry is strawberry and butter is butter in East Asia, too, so I have't seen anybody confused with the descriptors.
Instead, I've often seen people describe VA or certain Pinot Noir characteristics as soy sauce, and methoxypyrazine in Cab Sauv as gochujang (Korean red pepper paste). My personal favorite decriptor for Sauv Blanc is gyeolmyeongja (Korean cassia seeds.) which corresponds to gooseberry or cat-pee-like flavor.
Thanks for your feedback. I love these learning about these different flavour comparisons.
This is very helpful. I always wondered about how one’s cultural background and one’s exposure to certain smell/taste affect how we describe wines. I never truly had cassis (blackcurrant) unless you count Ribena blackcurrant juice and candy, therefore I rarely use “cassis” to describe my wine.
I admit to being confused by "butter" as a flavor descriptor up until this video... It seems like it is making reference more to the fermented profile of cultured butter. That matches up to what I would probably call old rice, rather than spoiled. Maybe? 😅