About WINE: Why do some wines taste like berries, cherry and other fruits and others dont?

Question

Has it soemthing to do with the wood used for the barrels?

Answer 1

This questions as asked on the wine spectator website. I thought they did such a good job answering the questions I will copy and paste it here.

"Wine descriptors have both a semantic and a scientific foundation. Let's start with the semantic part, which can be baffling to many wine newbies because it sometimes seems so high-falutin'. (And sometimes it is.)

The vocabulary (and poetic license) wine lovers use to communicate what they taste or smell in a wine is just that—a vocabulary. If your bedmate's snores remind you of a chainsaw, if your mother-in-law's turkey is as dry as sandpaper, if the sulfury smell of a match reminds you of scrambled eggs, you're using the power of words to describe things the way wine lovers do.

Scientifically, aromas and flavors in wine come from both the grapes and the fermentation process. Each grape variety has a unique physiological makeup with aromatic compounds that vary with how the grapes are grown (both climate and farming practices). These are then amplified or modified during fermentation, which can vary with the type of yeast and fermentation process. Hundreds of aromatic compounds called esters are released during fermentation. Some of these esters contain the same molecules that are found in things like vanilla, cherries, honey and roses. In fact, many of the descriptors have a chemical foundation. It's simply a matter of recognizing them and putting words to them."

Dr. Vinny

Answer 2

The taste in wines come primarily from the grape variety or varieties that are used.

Wood barrels do impart some flavors, but these are most apparent as vanilla and wood than fruits.

The funny think about wine is that it doesn't taste like grapes, and so when people try to describe the flavor they have to use a lot of other references.

Cabernet Sauvignon is often said to remind drinkers of blackcurrents, Sauvignon Blanc of bell pepper, Pinot Noir of cherry and so on.

The reaosn some wines have a more intense flavor than others is not only the grape variety used but also the method of making the wines and growing the grapes. A cheap wine coming from a vine that has been watered and produces a lot of watery grape bunches will have less flavor than one that has come from vines that have few bunches.

That is just some of the factors, I think the main flavor comes from the grape variety used, second is the skill of the vinehrower and winemaker in extracting those flavors.

Answer 3

It depends on the region the the wine was made in.. grapes from all over the world will not taste the same..

Also depends on how the wine was made and stored.. wines will pick up the taste of the wood barrel it is fermenting in.

Some wines have a pear flavor.. process is everything!

Also length of time... while most people think the longer the better.. some can be two long and start tasting a bit vinegary!

Answer 4

Sort of. Each grape has a certain flavour profile and built into that means that some grapes will taste like berries, some like cherries, some like citrus fruits while others taste grassy or minerally or smoky. Having said that, you now also have to take into consideration the soil the grapes were grown in, the amount of rain and sunshine, the barrels (if they were used), how much contact with the skins of the grapes the juice had, etc.

It's rather complex and it can't be narrowed down to just the barrels, especially since wineries can buy barrels from a wide variety of countries. These include, but are not limited to, US (mostly Missouri, Kentucky & Tennessee), Canada, Hungary and France.

Answer 5

No, the oak is an additional flavor that's often overdone. Most of the fruity character has to do with the variety of grape it's made from. There are also manipulations, such as sugar/alcohol content, that bring out or subdue the flavors, according to the vintner's technique. It's a real art.

Answer 6

I am not sure about that, but the amount of fermentation will affect the flavor. The longer the process ferments the stronger the alcohol and the less fruit sugar is available to permit your taste buds to sense the fruit.

Answer 7

Some wines are made with other berries or fruits in addition to or instead of the traditional grapes.

Answer 8

I'm guessing it depends on the ingredients used to make the wine.

Answer 9

if you look at the back lable they will explain that the wine will taste of apriots, peaches, and other fruit.
when they crisp, or sharp tasting that is from the wood ad aging time.

Answer 10

depends on what the wine is made of
as is skinless is clear dry wine