In article .com>,
Dee Dee > 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, of
> course, where.)
>
> So, my question is, is dill a common taste that previously has been
> noted in reviews? Or rarely?
>
> Thanks,
> Dee Dee

Sometimes I see with California wines especially cabs notes of dill or
mint that I think may be eucalyptus.