The one thing i dont understand about wine buffs is how they pretend there are certain flavours in the wine.
I have worked in a winery and know the winemaking process inside out, the only thing in wine is grape juice, water, chemicals, some yeast and flavouring from any tannin or wood used. No fruits/honey/citrus etc added.
Beer on the other hand is much more dynamic when you get good mirco brews. Good brewers use flowers, citrus (or just skins), chocolate, roasting techniques etc etc all to bring out actual flavours, not pretend ones that people make up in their heads:
Certain molecular compounds in wine do impart a flavour that not only mimics others, but is the same as others, because they are literally the same compounds.
For example, the molecular compound which gives the peppercorn its peppery taste can be found in identical form in certain wines. When a wine expert says "It tastes peppery", they may be 100% correct because it is peppery.
The molecular and chemical process involved in taste is very complex, and similar molecules can result from seemingly dissimilar organic materials.
There is a good article in new scientist magazine a while back regarding this... if I can find the issue I will post details.
