This month we are able to have an unusual chance to focus on the origins of a few of the flavours that can predominate in specific wines. John Manley will present exemplary wines, aiming to shine a light on the molecular causes of the flavours present. He is one of a very few experts in this area. The tasting is one of a series offered by John; this one will consider:
Lychee & Gewürztraminer, Iodine, Vin Jaune, Carbonic Maceration, and Calories
I have summarised John’s introduction as follows:
Lychee is an aroma/taste almost always associated with Gewürztraminer – even when it is late harvest or botrytized. The molecule largely responsible for the lychee/rose taste has some interesting stereochemistry.
Iodine is romantically linked with Chablis through its prehistoric oyster beds, although it is well down the list when it comes to Iodine found in grapes and wines.
Few wines can be called unique. Vin Jaune is definitely one of them. Made from the Savagnin grape in the Jura region of France its production has aspects similar to Sherry, although it is not fortified. Its ageing produces aromas and tastes similar to those found in Champagne.
Carbonic Maceration is a pre-fermentation process that creates a small amount of ethanol by different routes. It has an impact on volatiles, acidity and tannins of the resulting wines. Beaujolais Nouveau uses Carbonic Maceration to produce wines for immediate drinking full of bright red fruit and unmistakable waves of esters.
Calories in wine are counterintuitive. Sugar is only a contributor to the calorie count. A Passimento and a Passito from Italy illustrate the effects.
