Coming full circle I now try to use only those expressions that are truly common denominators, that we can all relate to. Many wine writers like to evoke the names of specific fruits, where as I prefer to be vague. Instead of raspberries and blackberries, I just say berries. I take this approach so that my readers don't feel inadequate for tasting something that may never have been there. A great example is the banana vs. strawberry debate.
Some people smell bananas in Beaujolais, some smell strawberries.
It turns out that the scents are not as dissimilar as you might think. Another time to mention a specific scent or flavor is when there is wide spread agreement on the term. Currants in Cabernet Sauvignon, and cherries in Pinot Noir come to mind. Some specific terms such as buttery pose their own problems. The butter taste and smell in wine is directly attributed to the presence of diacetyl.