Could someone please say how to decipher VA in a wine while blind tasting. Does it only exist in tannic reds or those that had good oak treatment/possible warm climate viticulture.
In my experience, wines with higher alcohol + tannins produce this aroma. Cdp, nebbiolo, brunello, napa cab. I don't personally get nail polish like everyone else.... My markers for VA is usually surgical gloves or burnt plastic. I would recommend doing a flight with a cdp, nebbiolo, cab, and mix things up maybe something that doesn' have VA to compare side by side. + what ever Geoff says. Lol
Thank you Alex.