I have experienced the dill pickle notes in wines only once before - and that was at last year's Dallas ZAP (Zinfandel Advocates and Producers) event. A whole lot of dill in that room that day! I emailed ZAP a couple of days later and they emailed back a list of flavor descriptors for Zinfandel... Nope, dill was NOT on the list. But, last night's wine experience confirms for me that dill is definitely flavor/aromatic note in some Zinfandels. I'm not certain whether it's the wine, the oak, the toast on the oak, or what - but somehow it's the perfect storm that culminates in the feeling that you have a dill pickle in your glass! After looking at the Wine Library TV post ( http://forums.winelibrary.com/viewtopic.php?f=25&t=2947&p=47762&sid=467c5673ae47c99492f093d3961e0460 ) - they experienced the dill phenomenon in Silver Oak Cabernet... So, it must be the oak..
Another reference to dill in wine was from WineSchool.com: Many wines will display distinct or nebulous ("what is that flavor?") spicy flavors such as dill, basil, or the like.
I would disagree with that... to me dill is more "herbal" than spicy. When I think of spicy in wine, my mind goes to black pepper, white pepper, or to the realm of baking spices, like cinnamon, clove, allspice, mace, nutmeg, etc.
Oh, the Ravenswood Vintner's Blend Zinfandel - YUMMY, rich, dark, smooth and mouthfilling, with a touch of oak. $11 @ World Market!