A list of flavours, though dull, can help compare the sensations that wine can give, after some training.
Fresh fruit: “golden” apple, rennet apple, lemon, grapefruit, apricot, banana, peach, raspberry, blackcurrant, cherry, quince, strawberry.
Dried fruits: fig, hazelnut, almond, walnut.
Herbs and leaves: hay, green mint, pine, tobacco, walnut-tree, leaf, moss from oak-trees, fern.
Animal flavours: amber, musky, leather, fur.
Spices: vanilla, licorice, anise, laurel, thyme, pepper, truffle (white or black), cloves.
Other flavours: honey, butter, flint, mushrooms, coffee, cocoa, goudron.
Texts from “Barolo as I feel it” by M. Martinelli (ed. Sagittario 1993).