On Jul 14, 11:38 am, Ed Rasimus > wrote:

>
> Then I found it in some Fife Petite Syrah and even a Ridge Zin.
> Typically the dill comes on strong shortly after opening and then will
> abate or blow off in a bit of time or with some swirling.
>
> Is this a trend, a manifestation of terroir, a chemical reaction, a
> wine-maker intent/error?

I was reading some different tastes in a particular wine within the
last week that did say there was a taste of dill. (Can't remember, of
course, where.)

So, my question is, is dill a common taste that previously has been
noted in reviews? Or rarely?

Thanks,
Dee Dee