NYT article: "Infusing" malbec with flavors?? - MERGED

WINE TALK
1

I was reading along on a New York Times travel article discussing Mendoza when I came across this sentence:

"The highlight was an “aroma room” where we were able to sample 46 fragrances used to infuse the wines with everything from mint to mushroom to geranium. "

Surely the author is mistaken and the room is merely for educating visitors? [scratch.gif]

Here’s the full article:
http://travel.nytimes.com/2010/11/21/travel/21Mendoza.html?pagewanted=2&hpw" onclick="window.open(this.href);return false;

2

Noticed that as well! On the winery’s website, it sounds like the aroma room is just to give visitors reference scents to compare to wine. Actually not a bad idea. Surprised (or maybe not) that such an obvious mistake made it through the editors.

3

It ran in the travel section, not the food section. You get some weird results sometimes when stories pass through the hands of editors who don’t know a subject.

4

Thought this was an interesting piece on Argentina wineries, then I read this little bit…

The highlight was an “aroma room” where we were able to sample 46 fragrances used to infuse the wines with everything from mint to mushroom to geranium.

[wow.gif] [wow.gif]

REALLY???

Full story here…

http://seattletimes.nwsource.com/html/travel/2013469526_webargentinawine22.html?cmpid=2628" onclick="window.open(this.href);return false;