Skip to main content

I was looking forward to tasting this wine while in Italy. Upon opening the bottle, there was a very strong SO2 odor (actually hurt your eyes). Even after over 1 hour of decanting, the sulfur odor remained and overpowered any other aromas. What could have happened? Very disappointing because it detracted so much from the wine that I really did not enjoy a wine that I thought I would love.
Original Post
Don't want to get into a chemistry lesson but there are methyl mercaptans, di-methyl and tri-methyl mercaptans (if you have ever driven by a paper mill those are the smells you get). Most mercaptans aren't eye irritants. SO2 combines with the water in your eyes creating a weak acid which is why you have the burning sensation. I guess I was really wondering if too much SO2 or sulfite was added in the winery when the Siro Pacenti was bottled.
Last edited by longboarder
Hi Longboarder. I looked up James Suckling's reviews for the 1997 Rosso and Brunello and found that SO2 was not mentioned in either. In fact, they scored 90 and 97 points, respectively.

This leads me to believe that there was a single or small run of bottles that may have received a larger than usual dose of SO2 prior to bottling.

Lucky you for getting that bottle. I hope that your eyes and olfactory epithelium have recovered.
Hi Longboarder. Did you bring the fault to the sommelier's attention? Here's what I would have said, after a lot of second-guessing myself, "I'm getting a lot of SO2 in this wine and, unfortunately, it doesn't seem to have blown off with decanting. Have you had this problem before? What do you think?"

And it could be that you have an exceptionally low identification threshold for SO2. The sommelier might have a higher threshold and may not sense it. Restaurants that value good customer should give you a new bottle of the same wine.

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×