I don;t know whether dill is a nose that has been used previously in
describing wines or not, but my reaction after reading Ed's excellent
description was of some minor VA (volatile acid). If so, I would
characterize it as a slight defect - slight, in that it dissipated
with some air.
I have made wines that suffered H2S problems that, even though I
thought I had correctd it, retained some mercaptans or disulfides that
leave a noticeable taint on the nose. But I have never thought of
those odors as 'dill' - there are some VA's that have a spicier note
that might be akin to a dill.


In article .com>
DeeDee > wrote:

> 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,
> ofcourse, where.)
>
> So, my question is, is dill a common taste that previously has
> beennoted in reviews? Or rarely?
>
> Thanks,
> Dee Dee
>
>
>

--
I'm using an evaluation license of nemo since 49 days.
You should really try it!
http://www.malcom-mac.com/nemo