I hate liquorish too.
And aniseed.

Add to that list fennel and tarragon.
( girlinthehole, Mon 19 Oct 2009, 20:53, 2 replies)

ahhh
tarragon

AND DILL

aaaaagggggggg
( spimf ™ is whoever you want him to be, Mon 19 Oct 2009, 21:01, closed)

Tarragon
what's that in?

Corriander is in fucking lots and it tastes like soap.
( stopmeandslapme Cometh the hour, cometh your mum, Mon 19 Oct 2009, 21:07, closed)

no corriander is great
curries, thai food etc. looks a lot like flat leaf parsley. tastes sharp and intensly fresh green. tip - as soon as you get it what you dont use freeze. it wilts like an old mans todger.

dill is part of that whole aniseedy family. the swedes bung it on everything - horrible cloying, stuff. seems to hit the same part of the brain as oak in chardonnay for me. makes me feel a bit queasy.
( spimf ™ is whoever you want him to be, Mon 19 Oct 2009, 21:21, closed)

Oak in chardonnay
tastes fucking foul but so does corriander, ruins a curry and who mentioned dill (which I like)? Tarragon, I repeat, what's that in?

Had a chicken in tarragon sauce in a pub once which was far to tarragony but can't think where else I've had it.
( stopmeandslapme Cometh the hour, cometh your mum, Mon 19 Oct 2009, 21:34, closed)

Oak?
It's wine, it's made of grapes right?
( idonthaveafunnynickname Drink-Aware? Sure. I'm aware I want another drink., Mon 19 Oct 2009, 21:44, closed)

new oak casks impart their flavour
most wines are made now in steel vats or older oak casks that have been used many times so they dont not impart so much flavour

traditionaly chardonnay and other white burgundy's are aged in oak so oak is often associated with a 'quality' chardonnay, chablis etc
( spimf ™ is whoever you want him to be, Tue 20 Oct 2009, 0:15, closed)