“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.
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’?
Check out these other popular Wine & Spirit Posts on TriniGourmet.com!