Wine Examiner Flavor Component: Herbs

The aromatics of any given wine can be categorized in hundreds of ways, but one of the most readily recognizable aromas/tastes to be found in a wine would be herbs.

Dill: you will usually find dill in wines that are aggressively oaked, and mint is a common “side-effect” of Australian Shiraz (along with Eucalyptus, not an herb in the kitchen, but an herb in the medicinal sense.)

Rosemary: I remember a wine from Sardinia years ago that so strongly effused rosemary that we all wished we had ordered lamb. Many Rhone wines will also give you this herb, as will a few New World Syrahs if they kept the sugars and the oak in check.

Mint: another byproduct of some Syrahs as well as Cabernet Sauvignons. Mint works well with wines that carry deep dark berry fruit profiles, as it tends to be a green and strong herb on its own.

Yes, they're in your glass of wine...

Bay Leaf: many Pinot Noirs will give you this herb, especially darker examples from Willamette, or Pommard. The Bay Leaf tends to coincide with coffee and earthy aromatics, though it can be barely discernable in some lighter styled reds.

Thyme: another one that I tend to find in Italian reds, though it can show up in some Cabernet francs as well.

Tea: debatable as a true herb, you will typically find tea components in the lighter reds, usually Pinot Noir, or Gamay – but some milder examples of Merlot and Syrah can give you some stronger tea notes.

You will find most classic herbal flavors in red wines, though there are a few whites with some odd profiles that will surprise you. Some other botanical flavors to keep on the watch for are: pepper, olive, tobacco, and even cut green grass, which can often be found in some examples of New Zealand Sauvignon Blanc.