ARTICLE: Where Wine Flavors Come From: The Science of Wine Aromas | Wine Folly

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“blueberry aromas and accents of camphor, anise and the slightest floral hint…”Wine Advocate 2010 Penfold’s “Grange” Shiraz

… are winemakers actually blending blueberries into their wine? The answer is no. The secret lies in aroma compounds.

Curated from Where Wine Flavors Come From: The Science of Wine Aromas | Wine Folly

 

This article from Wine Folly explains the scientific basis for the smells that wines accumulate based on types and regions. It’s nice to know that I wasn’t the only one who wondered exactly how those notes got in there. Yes, part of me knew winemakers weren’t actually steeping citrus peel or ‘gasoline’ into their blends, but still, how did those scents get ‘in there’?

The excellent documentary “Somm” (available on Netflix) helped to address my questions (in part) and this article just rounded them off.  Check it out!

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