What he's talking about isn't usually subtle. I think the confusing part is when he's saying "bananas" or "cloves" it's a very distinctive flavor that's remini

What he's talking about isn't usually subtle. I think the confusing part is when he's saying "bananas" or "cloves" it's a very distinctive flavor that's reminiscent of those things. That's just the closest flavor we can put a name to. Very fresh, well brewed coffee has a "cherry" flavor...it's not cherry, but is distinctive. These all come from a measurable chemical that can be reliably and consistently perceived. Separate from that are the more subtle, more subjective flavors. I see it in beer descriptions, but they seem to be more ingrained and taken more seriously with wine.