New Zealand's Greywache Sauv Blanc is one of the country's benchmarks
This is the third
in a four-part blog series on aromas and flavors in wine that are directly
related to chemicals produced during the wine-making process. Today, we’ll discuss the grassy smell and
taste found in wine. These isn't a
figment of your imagination, but is a scientific fact that occurs as a direct result
of chemical changes during fermentation.
Have you ever
wondered why your Sauvignon Blanc (SB) is reminiscent of freshly mowed grass? This classical grassiness taste and nose
found in many SB’s is due to chemicals called aldehydes. These compounds,
released during fermentation as yeasts turn SB grape sugar into alcohol, evoke
the smell of just-cut grass. The SB grape has the ability to produce high level of aldehydes. The perception of grassiness is driven for
the simple reason that these same chemicals are also found in grass. Cutting grass releases these highly fragrant chemicals
into the air.
The less ripe the
SB grape, the higher the propensity is for aldehydes, and thus the stronger the
grassy profile. New Zealand SB’s are
known for their traditional grassy notes.
Kiwi SB’s are purposely picked a little less mature for this reason, but
also responsible is the moderate climate where this country’s SB grapes are
grown. The Loire Valley also is famous
for SB. As this area is fairly far
north, SB often can’t ripen to its fullest degree, so Lorie wines classically
also have grassy nuances. In contrast, California SB has abundant sun
and generally is picked more mature.
This translates to less intense grassy nuances. In Cali’s warmer growing areas, SB’s actually
can take on ripe tropical notes.
Next week we’ll finish
this series by discussing one of the common flavors in sparkling wine which is also
caused by the science during fermentation.
