Oenophiles often wax poetic about their august wine tastings: "This Reisling has a buttery undertone." "This Chablis is quite flinty." "This Bordeaux has just the barest hint of cherries … or apricots … or almonds." I’ve always found this quite curious. If I am paying $85 for a bottle of wine, why can’t it just taste like a good wine? If I want the taste of cherries, I’ll just buy a $1.25 can of Dr. Brown’s.
