Browsing All Posts filed under »sensory«

The trilemma of primary, secondary and tertiary aromas

August 12, 2017

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Primary wine flavors (the combination of aromas and tastes) come from the grape variety itself and are almost always fruity except when they’re not. Secondary aromas are those associated with post-fermentation winemaking and include yeast, lees, yogurt, cream, butter or cheese and a full spectrum of flavors derived from oak. Tertiary flavors are defined as deliberate oxidation, fruit development, bottle age or any combination thereof.

Pyrazines: A double-edged sword

April 17, 2017

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Pyrazines—too much of a good thing and they’re a fault; absent in varieties like Sauvignon Blanc and they leave something to be desired. In relation to bitterness, pyrazines can be the source of a flaw or fault, but that’s just one of many ways they can impact wine flavor. Ask any maker of Bordeaux varieties, […]

Your glass is half full

October 28, 2016

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Minerality — Without question the most controversial and elusive of wine descriptors.   This comes as no surprise given that the exact definition of what minerals themselves are is still under debate and has been expanded as an element or compound formed through “biogeochemical” processes.  Nutrient or dietary minerals—single elements like manganese, potassium, magnesium, iron, phosphorus, […]

Riedel celebrates 260 years of glassware expertise

June 28, 2016

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There’s no question that glassware can alter our perceptions of wine. It’s a phenomenon experienced by every resourceful consumer who has pressed a plastic cup into service when a wineglass wasn’t close. While the proliferation of shapes intended to complement or enhance specific wines has been met with skepticism from certain corners, without empirical evidence […]

Bitterness: Examing the chemistry behind the taste sensation

June 22, 2016

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Humans are particularly sensitive to bitterness. Thanks to a small but novel family of 30 genes, we can perceive thousands of bitter compounds. Our ability to discern bitter tastes evolved as a way to keep our early ancestors from eating poisonous plants. Bitterness is a taste sensation that we experience when monomeric flavonoid phenols, the […]