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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