A soupcon of sea urchin in your chardonnay?

    I get in trouble from time to time for using terms like iodine, tar and cat pee to describe the aromas and flavors in wine.

    It could be worse.

    Decanter magazine has an article by a Chinese wine expert arguing that Asians find many Western wine terms inscrutable. She says we'd do better using descriptors more familiar to Asians -- like sea urchin, Kobe beef ot shark's fin.

     Keep an eye on my future wine columns.