 |
|
|
Go  |
New |
Find |
Notify |
|
Reply |
|
Admin |
New PM! |
Member
|
quote: Originally posted by indybob: It's called terroir! 
Do you mean a paricular type of soil; and, is it wine specific: red, white, grape type? For example, is that smell possible in a Napa Valley Cab? |
| |
| Posts: 199 | Location: Southern Cal | Registered: May 16, 2007 | |
|
Member
|
quote: Originally posted by KSC02: Is it my synical self, or do I smell a set-up?  CDR? Is that you?  
Nope, CDR's still MIA. Sancho, just having a bit of fun. As far as WS fun-loving riff-raff goes, KSC02 and myself are pretty tame. Sometimes funky, stinky aromas are passed off romantically as "terroir" when some wines are tasted, usually French ones. Terroir is an interesting catch-all that a lot of folks use to describe a unique sense of place some wines supposedly exhibit. They'll say, "wow, taste that barnyard flavor, I'll bet that's from the Vacqueyras area, delicious!" My jury is out on it, as I tend to think it's a lot of hocus pocus, and well, I don't really like tasting stuff that reminds me of dirt, piss and poop. But, to each their own.
-IB
PSA: Please report gratuitous trolling/flaming immediately (little triangle at bottom right).
|
| |
| Posts: 4241 | Location: Naptown | Registered: Nov 24, 2006 | |
|
Member
|
quote: well, I don't really like tasting stuff that reminds me of dirt, piss and poop
From now on, whenever ANYONE asks me why my cellar consists of so much New World ... THAT is the quote I shall use
"I can certainly see that you know your wine. Most of the guests who stay here wouldn't know the difference between Bordeaux and Claret."
John Cleese (Basil Fawlty)
|
| |
| Posts: 497 | Location: Mississauga, ON | Registered: Feb 15, 2006 | |
|
Member
|
quote: Originally posted by MeritageMan: quote: well, I don't really like tasting stuff that reminds me of dirt, piss and poop
From now on, whenever ANYONE asks me why my cellar consists of so much New World ... THAT is the quote I shall use
Just give me a credit.
-IB
PSA: Please report gratuitous trolling/flaming immediately (little triangle at bottom right).
|
| |
| Posts: 4241 | Location: Naptown | Registered: Nov 24, 2006 | |
|
Member
|
p-mentha-8-thiol-3-one is a by product of fermintation that is a sulfur containg compound. In small amounts it gives a leafy green smell, at high amounts it can give black current flavors. In a certain range it smells like cat's piss. It can be present in Cabernet Sauvignon. That compound is part of a larger group of compounds called Mercaptans, which are a thiol, composed of a sulfur atom and a hydrogen atom. Mercaptans are usually formed when a wine sits on its lees for an extend period of time and sulfur is either added or present from late sulfuring in the vineyard. It's rather easy to correct in the winery by racking the wine off it's lees and exposing it to oxygen, which will release the sulfur. Personally I try and avoid these smells in my wine, but some winemakers prefer to leave the wine on it's lees and encourage the mercaptan smells. Mercaptans are also part of a wider group of smells called reduction or reductive which technically includes any sulfur based smell in wine, but from my experience tends to get misued more often than not.
Paul Romero (tlily)- Owner, Winemaker, Tour Guide
Stefania Wine
http://www.stefaniawine.com
|
| |
| Posts: 5154 | Location: San Jose | Registered: May 24, 2002 | |
|
Member
|
Amazing! Most excellent info...thanks. I've printed it for reference. quote: Originally posted by Stefania Wine:
p-mentha-8-thiol-3-one is a by product of fermintation that is a sulfur containg compound. In small amounts it gives a leafy green smell, at high amounts it can give black current flavors. In a certain range it smells like cat's piss. It can be present in Cabernet Sauvignon.
That compound is part of a larger group of compounds called Mercaptans, which are a thiol, composed of a sulfur atom and a hydrogen atom.
Mercaptans are usually formed when a wine sits on its lees for an extend period of time and sulfur is either added or present from late sulfuring in the vineyard. It's rather easy to correct in the winery by racking the wine off it's lees and exposing it to oxygen, which will release the sulfur.
Personally I try and avoid these smells in my wine, but some winemakers prefer to leave the wine on it's lees and encourage the mercaptan smells.
Mercaptans are also part of a wider group of smells called reduction or reductive which technically includes any sulfur based smell in wine, but from my experience tends to get misued more often than not.
|
| |
| Posts: 199 | Location: Southern Cal | Registered: May 16, 2007 | |
|
 | Please Wait. Your request is being processed... |
© Wine Spectator Online 2006
|
|
|
Copyright © 2005 Wine Spectator, Inc. All Rights Reserved
|
|
