When I read wine reviews, here by folks like Dale Williams, in magazines
like Wine Spectator, or on web sites by Robert Parker, I realize that I am
missing a key part to appreciating wine. That doesn't mean I don't enjoy it,
or that I can't discern good from bad (most of my favorites do score in the
90's). But I cannot taste (or smell) all these things that the experts are
able to detect.

When I open a 2000 Duluc, for example (using a cheap one that I can
experiment with over and over), it smells like, well.... wine. I can swirl
it, decant it, do all sorts of things to it, and although the smell may get
softer after some decanting, the predominant smell is still... wine.

Okay, whites may be a lot easier. Oak, no-oak, that I can tell when doing a
blind taste test. But then oak is something that's actually used (unlike
various fruits, etc.). Here's what WS has to say about this particular wine:

"Soft, plummy and chocolaty, with a lovely medium-bodied palate, with plenty
of fruit and a delicious aftertaste. Second wine of Branaire-Ducru. Best
from 2004 through 2008. 7,915 cases made. (JS)"

I can't taste/smell plums, I can't taste/smell chocolate (though it goes
terrific with semi-sweet chocolate ice cream). "Plenty of fruit?" Grapes,
yes, I agree. And yes, I agree about the delicious aftertaste too. But I
really would like to convey my experiences (especially enjoyable ones) to
fellow wine enthusiasts. So I'm wondering just how to go about training the
nose and the palate to do just that. Berries, tobacco, cherries... all stuff
to which I'd like to be able to relate one day while enjoying my favorite
reds.

Thanks in advance