You win the discussion with your boyfriend. Your mouth can only distinguish 4 flavors sweet, salty, sour and bitter (there is actually a 5th called umami - but we would get too technical for here). The nose though can distinguish up around 10,000 aromas. When you taste wine part of the pleasure is to pick up scents of aromas that remind you of certain fruits or other aromas apart from grapes, like cherry, apple, currants, vanilla, sweaty saddle, tobacco, etc. It is the varietal of the grape, the ripeness of the fruit, the type of oak that the wine was aged in, or not, the types of natural or cultured yeast used in the fermentation process and the age of the wine among alot of other variables that bring out those flavors. But you are right that reputable wineries do not adulterate their wines by adding other fruits, if they did they would have to market it as such or they could risk looosing their winery license or import license, that is a big deal.
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