Aug 3, 2026 · 34 min · 10 segments
In this episode we talk about how to identify the different flavour components of wine. How to describe what you are tasting and experiencing when you taste a wine. We will try to make our listeners…
I think tasting wine can go one of two ways.
There's people who take a sip and say, I'm getting red fruits, white flowers, forest floor.
And then there's the rest of us who take a sip and think, yeah, that's definitely wine.
Well, which group are you putting yourself in?
Definitely the second one.
I mean, what in the hell does wet stone even taste like? Has anyone actually licked one? Have you actually licked one? No
comment.
Okay, because I was starting to wonder if I was the weird one.
Well, you're definitely on the weird side, but not because of that.
But you're asking exactly what a lot of people are thinking.
And that's the issue.
People assume that wine experts taste completely different things than regular people.
I don't think they do.
They just know how to describe what they're noticing.
So you're telling me nobody is born tasting whetstones.
Well, not that I'm aware of, although I've met a few eccentric sommeliers.
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I think tasting wine can go one of two ways.
There's people who take a sip and say, I'm getting red fruits, white flowers, forest floor.
And then there's the rest of us who take a sip and think, yeah, that's definitely wine.
Well, which group are you putting yourself in?
Definitely the second one.
I mean, what in the hell does wet stone even taste like? Has anyone actually licked one? Have you actually licked one? No
comment.
Okay, because I was starting to wonder if I was the weird one.
Well, you're definitely on the weird side, but not because of that.
But you're asking exactly what a lot of people are thinking.
And that's the issue.
People assume that wine experts taste completely different things than regular people.
I don't think they do.
They just know how to describe what they're noticing.
So you're telling me nobody is born tasting whetstones.
Well, not that I'm aware of, although I've met a few eccentric sommeliers.