Wednesday, May 25, 2016

Santa Barbara Cabernet Has Come a Long Way, Baby

When a word like pyrazine is the “simpler” way to put something, you know you already might be too far down a rocky scientific road. So let’s jump into the nomenclature deep end: meet isobutyl methoxypyrazine. That’s the chemical compound that makes you smell and taste “green pepper” in red wine, a place where we don’t want green pepper, or at least not so much we end up calling a wine vegetal. (And we won’t even get to cooked green beans, but it can get that bad.)

Want to read the rest then do so at the Santa Barbara Vintners blog.

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