Sangiovese is more tamarind than it is sour cherry

[Sarah_Kirschbaum]

Otto has written more detailed tasting notes than anyone but a professional critic, and probably more than some of those. I believe he’s earned the right to use the descriptors he finds appropriate.

[JosephW]

@Javier_D.S

Wine tasting has been predominantly ascribed to a western European palate. I challenge that sangiovese based wines are actually more of a tamarind note that it is sour cherry. But most European and anglos North Americans don’t have tamarind in their diet. Basically white people don’t know what tamarind taste like. The closet thing they know is sour cherries. Which also is a higher tax bracket that can afford to know the taste. But for south east Asians and Latin Americans the flavor of tamarind is innate culturally. I find it more accurate than sour cherry for sangio. Not to say cherry doesn’t show up as part of the spectrum, but tamarind is much more precise. Yeah, I went there, come at me, but make sure you cracked a tamarind pod and ate the pulp and spit out the seed before you say anything.

Has anyone notified the authorities?

[Javier_D.S]

Yes I’m heavy handed in my communication, but it doesn’t take away that tamarind should be in the lexicon of sangiovese tn. Hopefully this has annoyed you enough for it to come to mind and consider tamarind next time you have sangio

[KhaN]

Maybe my tastebuds were fried from my annual 5G booster injections but I’ve had too much agua de jamaica to say it bears zero resemblance with Rioja with its overtly floral tones.

[M.Kaplan]

Fortunately, Mexicans do not age hibiscus in American oak!

[Javier_D.S]

Jamaica in crianzas, tamarind in reservas/Gr

[Javier_D.S]

You never tried vanilla-coco Jamaica?

[M.Kaplan]

I dislike dill notes in wine. I’d hate them in aqua fresca.

[Javier_D.S]

I will remember to not gift you Rioja for Christmas