Tuesday, March 9, 2010


Where do all those flavors come from in wine?
When I swirl, sniff, sip and savor a wine and I get peach, apricot, raspberry or even spice flavors...how do they get into the wine?? Have you ever wondered??
Well...I know that I don't add peaches or apricots or even spice while making the wine...so where does it come from??
There are so many variables that play a role in capturing the fruit characteristics. First it is from the vineyard as we reach veraison the herbaceous character becomes red fruit and then black fruit as it ripens. For example Methoxypyrazine (bell pepper aromas) will diminish with proper vineyard management.
Second is when we decide which yeast strain to use. Each strain has different characteristics which allow us to release the captured compounds from the grapes as it ferments.
And last would be our storage vessel. Oak and stainless steel both play a role in the wine flavors, like how coconut, clove, vanilla and even spice all come from the oak not the grape.
Now...what are you drinking tonight and what flavors do you taste??

No comments: