Wine Talk

Snooth User: bullgill

Zinfandel for some reason reminds me of porta-potty deodorizer.

Posted by bullgill, Sep 2, 2017.

Zinfandel for some reason reminds me of porta-potty deodorizer. I think if I never smelled a porta-potty I would like it though! I can always taste Zinfandel in blended Italian table wines and it turns me off, although there are a few brands I like that do have a little Zinf but mainly Merlot.

It has a rose or flower scent and taste to it that just reminds me of that smell. I ordered an E-cig juice once that I threw away because it reminded me of that smell. Maybe I should hire a hypnotherapist to help me with this problem?!?! lol


Reply by rckr1951, Sep 2, 2017.

I don't know what zins you've had, but I love zins and so do several others here.  Blackberry, briary dustiness,etc are what I love about them.

The thing about wine is that it is an individual experience and that's what make it so fun.  I've a friend that can't stand grenache, puckers up every time he tries it.  Yet he loves it in CdP's and can drink them by the gallon. 

In Italian wines you may be tasting Primitivo.  Sorta the Italian version of zin.



Reply by bullgill, Sep 2, 2017.

Thank you for the info about Primitivo, I figured the Italians called it something different.


I have not tried very many Italian red blends but the one I like most that is in my price range is called "Campobasso Mellow Red" it is actually grown in California though so maybe this brand uses "Zinf". I can buy it for like $14 for a gallon jug and it is like 14% ABV so it lasts a while. I can not tell if it is dry or sweet, it is right in the middle to me. It is both dry and sweet at the same time. I can taste mostly what I think is Merlot, also I taste what I am pretty sure is the floral notes of a young Zinf or maybe white Zinf.


I have nothing wrong with the flavor of Zinf but it just reminds me of something unpleasant. The strong floral notes in the ones I have tried are tasty no doubt but they just have a negative connotation for me.

That said I do like the brand mentioned above, maybe I just do not like Zinf straight up. I think the depth of the (Merlot?) makes the floral notes of the Zinf more palatable to me.


I figured the above mentioned wine is mostly Merlot? There is not much info about what the blend consists of.

Reply by Really Big Al, Sep 2, 2017.

BG, it sounds like you should go on some wine tastings.  Do you enjoy white wines too or just the reds?  Upping the game to $30+ a bottle will find you some very decent wines, including some nice Merlots.  As you move up the price scale, the sweet wines (and even the off-dry ones) fall off your radar and it's hard to go back soon thereafter.  

Reply by Ivesreeves, Sep 2, 2017.

It's not uncommon to pick up a unique scent or tasting note from a glass of wine. Often, the ability to do so speaks of a refined or very capable palate.  I suspect there are many posters on this site who have also detected unusually specific reflections in wine but have yet to admit it.  Perhaps this topic could provide a most interesting new thread? I once picked up notes of moth balls in a South African wine and, on another occasion, tasted Quench chewing gum in the tannic afterglow of a very inexpensive Pinot Gris. Neither were pleasant, believe me. 

Reply by GregT, Sep 2, 2017.

Those are not uncommon. Moth balls can mean you get a camphor or menthol note. I hate those if there is anything more than the merest hint. I don't know about the flavors of the chewing gum or e-cigs, as I've never had them.

Reply by bullgill, Sep 2, 2017.

I went to a local (Ohio) tasting this summer and I discovered a winery locally that produces some very interesting sweet wines and to boot I found out that my friend co-owns it with his mother, didn't even know!

They have a white wine (more like yellow) called Mystique that I can not get enough of, it is like white Catawba with peach juice and blended with a dry white. It is not overly sweet and you get tannins as well, the acidity is low which I like because very acidic wines can give my heartburn for the first couple glasses.


I tried another wine they sell called  "Delicious Red", it is off dry and I liked the profile of the tannins and especially the mouth feel it was very full bodied.  But I tasted that distinct floral taste/smell of Zinf and hated it. I am thinking it was a Cab blended with Zinf. The fruitiness and slight sweetness of the Zinf was nice and the boldness of the Cab was very well balanced but that floral note just turns me off.


I tried Red Guitar Old Vine Tempranillo before and that was another one that it was not the tannins or boldness/spicy that bothered me it was that it tasted like a citronella candle to all three of us that tried to drink it. I get that same flavor from allot of expensive beer, especially Irish pale ales. I guess there is a hops called Amarillo and Cascade that produce this flavor. I stay away from expensive beers, the last 3 six packs of expensive beer I bought I gave away to friends after the first sip! I do not like that flavor because it reminds me of citronella candles or bug spray.


There are just certain flavors that if I did not compre them to something fowl I might enjoy them but alas I can not tell myself not to be repelled by them.

Reply by bullgill, Sep 2, 2017.

The name of the local winery I was talking about is called Park Ave Winery in Ashtabula Ohio, not sure if they ship but it is very interesting sweet wine.


I also like a wine called Ravens Glen Moondream, it is like a spicy port, a lot of tannins while still being off sweet and it is 21% ABV so it packs a punch. It is $16 a bottle so a decent value considering one bottle is enough to get you drunk.  Unfortunately they only ship to Ohio. 

Reply by rckr1951, Sep 3, 2017.

Went to both websites and read about there, with the info provided.  I'd be interested to find where they source their grapes (Ravens Glen) for their pinot noir, zinfandel, merlot and cabernet sauvignon.


Reply by bullgill, Sep 3, 2017.

I am not sure if they actually source their grapes for dry wine from the north east coast, maybe they source from California or maybe South Carolina or something because the only wines that I know are for sure grown in Ohio are sweet wines with lots of grape musk. Like Concord and Catawba.


I have asked the same question about where they source the grapes for dry wines around here considering the region is not known for dry wine.

Reply by rckr1951, Sep 4, 2017.

I wasn't actually concerned with sweet or dry in this instance, I was thinking more of the actual grapes used. I've seen blueberry zinfandel, cherry merlot and the like and the actual zin or merlot grapes weren't used. What I was wondering is if they sourced cabernet sauvignon. or merlot. 


Reply by bullgill, Sep 14, 2017.

I bought a bottle of that Campobasso Mellow Red today and noticed on the back it says it is Burgundy.


It tastes of jam and black tea.

Reply by rckr1951, Sep 14, 2017.

Does that mean it was made out pinot noir?


Reply by GregT, Sep 15, 2017.

Rockr - There are a lot of those sugar shack wineries in Ohio, Indiana, Michigan, etc. The people trying to make serious wine get really frustrated because they get lumped into the same category and some of them just haven't been able to make it, partly because they were never taken seriously.

But Ohio does in fact grow Merlot, Cab, and many other French varieties. There's a fairly large AVA which is roughly at 41-42 degrees N latitude. If you figure Willamette Valley is around 45 and Napa is around 39-40, it's a place that's likely to have sufficient sun. But they're wet and humid and green, with a completely different climate and a lot of disease pressure. There are a lot of wineries around the Lake Erie area.

Back about ten years ago, Cornell released some new hybrids they'd developed for the east coast and midwest wineries, that would be better able to stand the wet, cold winters and the humid summers - Corot Noir, Noiret, and Valvin Muscat. They're hybrids of vitis vinifera and American grapes. Ravens Glenn grows at least the Noiret, which they use for their port-type wine, and they also grow vitis vinifera varieties, so I think they grow their own Pinot Noir, Cab, etc. But they're not going to sell to the people who buy Napa Cab or Sonoma Syrah, much less Bordeaux or Barolo - they're suggesting the wines be used in spritzers, mixers, etc. And they add fruit flavors and juices. If they source from anywhere other than their own land, they probably buy from others in Ohio - it's not going to be worth shipping grapes from CA if you're adding blackberry flavors!


Reply by rckr1951, Sep 15, 2017.

GREGT - Haven't kept up with the latest of Cornell, but remember reading about them in another thread 18-24 months ago about and a couple of other places.

The reason for the question was those "sugar shack wineries", like those that we have here. there was actually one winery a few years ago that made their merlot from grapes hauled in from Ca.  Due to costs they used low end stuff and wine stop after about 3 years.

There some decent white wines made in so. Illinois and even here we have 1 or 2 that are pretty good.  Most of the reds are made from or blended with foch.


Reply by GregT, Sep 15, 2017.

Hey, half of Brooklyn used to get their grapes brought in from CA and they made wine in their garages!  Some folks still do.

There was a winery I posted about many years ago - Kincaid, in Ohio. Good wine from their own estate, bordering Kentucky. But they couldn't cut it. Too bad. I haven't had any from Illinois though.

Reply by zufrieden, Sep 17, 2017.

Port-a-potty?  Haven't heard that one, but there is plenty of swill made from the willing but often lacking Zinfandel grape.  Of course, most of the difficulty is referenced back to human error and human greed... over-cropping, too much sun (raisons are great as raisins - not wine grapes - unless you love Reciotto, which is an acquired taste, like tobacco), and flabby wine finishing.

Nevertheless, there are fine examples.  I won't enumerate them; I leave that to the under 30 set who love 16% alcohol and power.  I add, however, that finesse need not suffer if the winemaker is talented, and many are.

As for Ohio examples, tell me more.




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