Been checking CellarTracker and some professional reviews on retailer’s sites (K&L, Hart Davis Hart, etc.) and noticed there are probably different descriptives used for what might be the same flavor / sensation on the palate. For instance, I often see either “menthol” or “eucalyptus” when talking about the nose or finish of red wines. As an ex-smoker, menthol is what it seems like to me but I could see where eucalyptus would cover the same perception. Has anyone else noticed this? Here are the few that I’ve wondered about:
menthol = eucalyptus
dried cranberry = pomegranite
(white) pepper = cinnamon = allspice
Granted, the last one might be 3 that are less interchangeable, but hopefully you see what I mean. Are there others? Do you agree or not? I’m curious as making notes is becoming more important to my cellaring habits.