Signatures

[SushiNorth]

It often comes up in the TN's... someone talks about a signature flavor or style from a year or house. Oranges, black pepper, licorice, deep purple color, etc. And when one does blind ("guess who") tastings, these signatures are relied upon.

What is the best way to learn these signatures, other than drinking everything? Do particular authors cover them? Is there an index somewhere?

[jdaw1]

Good question. Of course, drinking everything is recommended. Meanwhile:

• Old Croft: tangerines.

• Cockburn: cherries. Young Cockburn black cherries; old Cockburn glacé cherries.

[Frederick Blais]

There is nothing like tasting. Even if books talk about it, you may not taste the same way as the author.

At least taste a few, if you can associate what you taste with what the authors taste for your palate, then you are on a roll!

Everyone has his own palate and tasting profile, get yours and know how to feel your tasting profile trough other readings.

[mosesbotbol]

Good question. Of course, drinking everything is recommended. Meanwhile:

• Old Croft: tangerines.

• Cockburn: cherries. Young Cockburn black cherries; old Cockburn glacé cherries.

Taylor is usually easy to pick out with pepper and power to it.

Dow can be a little dry, except I find the 77 to sweeter than other vintages.

Fonseca: If with other brands blind, usually the best one out of the bunch... I know... very judgemental....