There is a small hint of licorice in the aroma, but the dried fruit and fennel are dominant. The flavors are more licorice than fruit, with a bit of bitter pithiness in the finish. There’s also a hint of peppermint. This wine would be great as either an aperitif or paired with spicy shellfish or lamb dishes.
It’s hard to describe this wine, other than saying it tastes like fennel seeds. I’ve never been much of a fan of fennel seed, so I’m not the best person to ask about that aspect of it, but it isn’t distracting. It’s just there, adding a bit of flavor and complexity to what would otherwise be an unremarkable white wine.”
A while back I was trying to describe the character of a white wine made from fennel seeds to a friend who hadn’t tried it and she was like “ummm, ok. But why? What’s the point?”
I don’t know that there’s an answer beyond “that’s what they do.” To me the flavor is subtle and mysterious; it doesn’t taste like fennel, but it has this almost savory quality that I can’t quite put my finger on. It’s not enough to make you stop drinking the wine, but it’s definitely there.
It’s also pretty unique to me. I’ve had other wines made with fennel seeds, and some of them have been fine, but none of them have had this particular quality.
The vintners who use fennel in their wines will tell you that it adds body and helps round out the acidity in the wine – making it easier to drink.
In the past few years, a couple of wine producers have started adding fennel seeds to some of their white wines. The seeds – which are long, thin and slightly curved – can be seen in the bottle if you look carefully at the bottom, but they have also become an intriguing talking point.
It’s not just the visual impact that has been raised by the use of fennel seeds. Aromatically, too, they seem to have made an impact on the wines they appear in.
The effect is typically subtle but noticeable, with the slightly sweet and savoury flavour of fennel combining with the freshness of sauvignon blanc, for example.
Wines in which this combination has been used include Nautilus (Ridgeview), Château Beau-Séjour Bécot (Moueix) and Clos Fourtet (Domaine de la Romanée-Conti).
The most common reason for this is that it is used in the production of Sauvignon blanc wines. The seeds are included in wine from the fermentation process, and can be tasted in the final product. In addition to imparting a slight licorice flavor, it also acts as a natural preservative, allowing the wine to be kept for longer periods of time.
Tasting fennel seeds in white wines is not something that most people find particularly pleasant, and so it is rare to see them in other white wines. However, they are found quite often in red wines. This may be because red wine is often aged longer than white wine, and so the taste of fennel becomes more pronounced over time.
2) How to use it:
Fennel seeds can be used as a spice in cooking and baking. The seeds are very small, however, and some recipes call for grinding them up into a powder first before adding them to food. The flavor of fennel has been said to be similar to aniseed or licorice, and can also be described as “sweet yet slightly medicinal.” Some cooks have suggested using fennel seeds with fish dishes, or even with desserts where they can add an interesting twist on
Fennel is used in the production of white wine, which is the most popular wine consumed. The reason why wineries use this herb is because it has a wonderful aroma, and it plays a key role in the flavor of the wine. The fennel seed, also known as “Foeniculum vulgare”, is an herb that belongs to the family of Apiaceae. This herb surely will be familiar for you. After all, you can find it in your garden and in your kitchen too.
We often use fennel seeds as a spice, but if we want to use it in a more substantial matter, then we can prepare tea from it. Moreover, we can even consume them raw. They are especially tasty when they are roasted or fried. But how about using this herb for wine? Fennel seeds are rich with antioxidants, fatty acids and vitamins A and B and C. In addition to that, this herb possesses anti-inflammatory properties.
Tired of drinking white wines? It’s time to try some new flavors by incorporating fennel seeds into your wine making process!
Fennel pollen comes primarily from the flowers of the fennel plant. Fennel is a Mediterranean herb that makes up part of the Apiaceae family, or commonly known as the parsley family. This family of plants is also responsible for dill, cilantro, caraway and anise.
Script errorScript errorScript errorScript errorScript errorThe pollen from this plant is used to flavor foods and drinks such as white wine, scotch whiskey and gin. In addition to being a food flavoring agent, fennel pollen has been used in herbal medicine for centuries to relieve pain, flatulence and indigestion.
Script errorScript errorScript errorScript errorScript errorThe main active constituents of fennel are limonene, estragole (methyleugenol), anethole, pinene and myristicin. The essential oil of fennel contains 85% monoterpene hydrocarbons with small amounts of sesquiterpenes. Fennel essential oils are valued in perfumery because they contain many highly fragrant compounds with strong odors.
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