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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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Pyrazine aroma and flavor in Cabernet S.
Has that dimished over the last 10-20 years?
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Pyrazine aroma and flavor in Cabernet S.
"aesthete8" asked of the group.................
> Has that dimished over the last 10-20 years? Yes, definitely - and the reason is very simple. There is a finite, tiny amount of methoxypyrazine available in the environment for uptake into plants. With the muchly increased plantings of Sauvignon Blanc, not only in Marlborough NZ but other countries, trying to cash in on this varieties newfound popularity, the uptake of methoxypyrazine in these areas mean that reduced amounts are available elsewhere, and levels have significantly dropped in all regions growing Cabernet Sauvignon. Very interesting thesis here http://www.pawinegrape.com/uploads/P...akso-Sacks.pdf ... Four One |
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Attn Prof Lipton
Disappointed that you did not comment on my hypothesis
St.H "st.helier" wrote in message ... "aesthete8" asked of the group................. > Has that dimished over the last 10-20 years? Yes, definitely - and the reason is very simple. There is a finite, tiny amount of methoxypyrazine available in the environment for uptake into plants. With the muchly increased plantings of Sauvignon Blanc, not only in Marlborough NZ but other countries, trying to cash in on this varieties newfound popularity, the uptake of methoxypyrazine in these areas mean that reduced amounts are available elsewhere, and levels have significantly dropped in all regions growing Cabernet Sauvignon. Very interesting thesis here http://www.pawinegrape.com/uploads/P...akso-Sacks.pdf ... Four One |
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Attn Prof Lipton
On 8/3/12 2:13 AM, st.helier wrote:
> Disappointed that you did not comment on my hypothesis Sorry, I was too busy guffawing, milud. Methoxypyrazine, as I have no doubt you know, is made by the plant itself, but is consumed by processes unknown to me during the ripening process. That's why (over)ripe Cabernet varieties lose their methoxypyrazine flavors. Sauvignon, OTOH, seems to hang onto its longer than most, hence that most appealing "cat's pee on gooseberry" aroma that we all know and (some of us) love ;-) Mark Lipton -- alt.food.wine FAQ: http://winefaq.cwdjr.net |
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Pyrazine aroma and flavor in Cabernet S.
On Wednesday, August 1, 2012 3:03:27 AM UTC-6, aesthete8 wrote:
> Has that dimished over the last 10-20 years? I thought methoxypyrazine was the cat pee smell. Thanks Mark for confirming that. |
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Pyrazine aroma and flavor in Cabernet S.
On Jul 31, 11:03*pm, aesthete8 > wrote:
> Has that dimished over the last 10-20 years? Thanks to all for your quick and informative replies. I posted this topic in response to this recent article which says: - I believe that most drinkers no longer know what a “classic” Cabernet Sauvignon tastes like. http://www.midweek.com/defining-a-cl...net-sauvignon/ |
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