Viticulture Archives - Page 2 of 2 -

Rotundone: putting the pepper in shiraz

The aromas and flavours associated with particular grape varieties and regional specific wines are more often than not a result of large numbers of compounds, of varying origin, interacting with one another and forming various olfactory and gustatory qualities. There are however a number of compounds (in this case sesquiterpenes) which have an individual aromatic quality associated to them. The distinct aroma of pepper so often associated with cool climate Shiraz/Syrah is the result of one of these sesquiterpenes …

23rd January 2019 Viticulture / Wine Science

Growing wine at altitude: what’s the deal?

It is commonplace to flaunt a vineyards altitude in plain sight on a bottle of Argentinian Malbec with producers competing to show that they work with the highest-altitude vineyards. So why exactly is Argentinian Malbec grown at such high-altitude?

6th January 2019 Viticulture / Wine Science / Winemaking

Petrol aroma in riesling: what the TDN …

Exactly what it is which forms the final flavour profile of a wine is complex, multi-faceted and in the most part unknown. Despite this particular dominating aroma or flavour have come to define particular varieties. The petrol aroma in Riesling is one of them. I don’t know why, but I just can’t get enough of it, I’m a petrolhead. But what exactly is it? A fault? A varietal characteristic? Whatever it is, it‘s aroma that divides wine lovers and mystifies the casual wine drinker. This post will explore its origins and discuss in more detail viticultural and climatic factors affecting its presence and concentration.