Basically as the grapes breakdown new chemical bonds are formed and many of
these are identical to the bonds within say, vanilla or lemon (even
diesel!!!) and so they stimulate the smell/taste senses in the same way.

The 'language' of wine has - and should have - a relatively small
vocabulary.

Winemaking is the original chemistry

"Andy Evans" wrote in message
...
Not a good comparison as the terms used by experienced wine tasters
actually
mean something. I mean this in as much as the flavours and scents that are
described are there due to the chemical reactions that occur in the
fermentation process.

I don't quite follow you -
a) Elderflower, blackberries and green apples are not, as far as I know,
present in grapes?
b) I believe that audiophiles who use specific words do try to create
'reserved' expressions for what they describe in order to gain some
universality of meaning. While this fails a lot of the time, words like
'treble' and 'resolution' are quite reasonable.

=== Andy Evans ===
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