Since I went caffeine-free a while ago, I’ve been indulging in frou-frou hot teas. Monday, I tried Celestial Seasonings’ Apple Cinnamon herbal tea. As soon as it started steeping, I was struck by how much the smell reminded me of red wine. It was eerie.
After a bit, I came to the conclusion that it must be the cinnamon, or maybe that combined with the fruit. This is based on my recollection that the familiar quality that I was smelling was most pronounced in Syrah/Shiraz varietals, and in wines from the Rhone region of France (which use mostly Syrah, as well). One feature of these wines tends to be a spicy, cinnamon element that is fairly strong. I’m pretty sure that’s what I’m getting.
I’m actually quite gratified to figure this out (assuming I’m right, which I don’t think we can ever know). I enjoy wines, and I try to learn as much about them as my budget—of both time and money—allows. But I think this is the first time that I’ve been able to really make this great connection between something in wine and something in not-wine. I’d like to do it again, somehow.
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