Dill

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Dill
Obviously like the herb. Characteristic of red wines aged in American oak. Found in many Australian Cabernet Sauvignons and a few from California.
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The terms toasty, vanilla, dill, cedary and smoky indicate the desirable qualities of oak; charred, burnt, green cedar, lumber and plywood describe its unpleasant side. See also American oak, French oak.

Marked by strong vanilla, dill and cedar notes, it is used primarily for aging Cabernet, Merlot and Zinfandel, for which it is the preferred oak. It's less desirable, although used occasionally, for Chardonnay or Pinot Noir.

American Oak is marked by strong vanilla, with some dill and cedar flavors. It is commonly used for aging Cabernet, Merlot, Shiraz, and Zinfandel, for which it is the preferred oak.

Known to impart strong vanilla, dill and cedar notes, it is used primarily for aging Cabernet, Merlot and Zinfandel. It is occasionally used for Chardonnay or Pinot Noir. It is most popularly used in American and Australia wineries.

Contrasts with French and other oak by way of the marked vanilla, dill and cedar notes that American oak barrels impart to a wine.
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A style of wine obtained when fino Sherry is aged for a long time in wood.

In any case, I decided to try the Toasted Head Chardonnay with salmon broiled with garlic, dill and butter.

Spicy: many wines will display distinct or nebulous ("what is that flavor?") spicy flavors such as dill, basil, or the like. Often, any tangy character in a wine, such as that in a fairly dry Gewürztraminers, will be described as spicy.

This can be either positive or negative. The terms toasty, vanilla, dill, cedary and smoky indicate the desirable qualities of oak; charred, burnt, green cedar, lumber and plywood describe its unpleasant side.

For some it hints at white pepper and celery, while others prefer the descriptors of gherkins and dill. Either way, there's often an unusual, alluring herbiness in what, at its best, can be an excellent, steely dry white.

Grand Reserve, Sauvignon Blanc, Niagara is a complex Sauvignon Blanc from Niagara with appealing sweet melon and fig flavors, light herbal character and a crisp finish. Enjoy this with sautéed scallops, grilled chicken or grouper with dill.

the source of the oak, whether the barrels were "toasted" (charred) and whether they are large or small, new or old. Oaky white wines often show such flavors as pineapple and tropical fruit. Oaky reds may show strong vanilla aromas, herbal dill, ...

See also: Wine, Red, Taste, Aroma, White