Bacon

I tasted two wines Saturday, a Norton and a Frontenac of recent vintage, that tasted strongly of smoked bacon. In both cases the fruit was muted. Neither was particularly well made, but neither had any serious flaws that I could identify with the exception of the lack of fruit and powerful smoked bacon nose. It was much more evident on the nose than on the palate.

I've heard of such things before, but never experienced them to my knowledge, and certainly never so powerfully.

Any suggestions what may have caused that particular aroma?

Not an expert on Norton, Alan, but I'd say smoked bacon is pretty characteristic of it.

Perhaps you have been blessed with the ability to conjure the aroma of bacon at will. If only that were MY superpower...

Clinton - I take your point, but I've been growing and making Norton for a fair number of years now, and have yet to encounter a smoked bacon nose nearly this powerful.

Matt - I would probably consider that particular ability something of a curse, as it would interfere with my enjoyment of red wine.

It was really quite strange and not particularly pleasant. I like the aroma of smoked bacon, just not in my wine.

For what it worth bacon is a common characteristic of some Cote Roties. Not sure what "causes" it.

I made a Gamay a few years ago that I entered in the NY State Fair. The judges didn't like it and one of the comments I got back on the judges tasting report was "smells like bacon". I liked it.

Drinkable bacon - what a neat concept!

Hi Alan,
Did these wines see any time in oak? What type of oak and how much time?

Salute

I'll go way out on a long limb here, Alan, and make a supposition that you could have been picking up two instances of brett.

Although it is not a usual thing, I have come across instances of brett that did smell bacony---well, actually, the combination you describe of lacking in fruit and reeking of something vaguely bacony is a better description of what I'm talking about.

And for those who are about to pounc----no, I'm not talking about the smoky/bacony/gamy/meaty descriptors that are sometimes used or Syrahs. This is more of a heavy, leaden, smothering and unpleasant smoked bacon that's starting to go off.

Of course, that brings us around to how people perceive brett in the first place, and how brett may evince itself. Blah blah blah.

I'll go way out on a long limb here, Alan, and make a supposition that you could have been picking up two instances of brett.
[...]
Of course, that brings us around to how people perceive brett in the first place, and how brett may evince itself. Blah blah blah.

FWIW, that was my reaction, too, Hoke. Add to the list of variables the different strains of Brett and the slippery business of attaching words to what we smell and you've got a fine conundrum on your hands.

Mark Lipton

I'll go way out on a long limb here, Alan, and make a supposition that you could have been picking up two instances of brett.
[...]
Of course, that brings us around to how people perceive brett in the first place, and how brett may evince itself. Blah blah blah.

FWIW, that was my reaction, too, Hoke. Add to the list of variables the different strains of Brett and the slippery business of attaching words to what we smell and you've got a fine conundrum on your hands.

Mark Lipton

Wait. You drink Conundrum?

Wait. You drink Conundrum?

Hoke, I've followed Condundrum from the very start, doncha know?

MarkLipton

Thanks all. Brett what what I had in mind. I like to believe I know what brett tastes/smells like, but have never had someone who really knows hand me a glass of wine and say "This is it." I've also never sent a "tainted" wine to a lab for analysis.

I don't know if the wine was exposed to oak or not, although I expect it was.

I also know the winemaker, and he would not take kindly to my suggesting that there might be something wrong with his wine. Oh well.

1. With regard to Brettanomyces - a side effect of various strains of yeast that in my opinion causes primarily metallic or wet-fur notes to develop in a wine. In small amounts Brett can add charm, but in large amounts it is a serious fault.

2. With regard to notes of bacon in a wine - perhaps a demonstration of just how much a Rohrshach test the perception of aromas and flavors can be, but quite often not at all a negative description. See for example, the three tasting notes that follow (including one wine that is actually kosher)


Macauley, Cabernet Sauvignon, To Kalon Vineyard, Napa, 2005: A California blockbuster, with super-generous toasty and cedar-like wood and firm but yielding tannins. No fear though as those do not hide the charm of this wine which shows a tempting array of red currant and blackberry fruits, those complemented nicely by notes of Mediterranean herbs and, on the long finish on which the fruits rise notes of licorice and fried bacon. Approachable now but best 2010-2017. Score 92. (Tasted 20 Feb 2009)

Segal, Cabernet Sauvignon, Rechasim, Dishon, Israel, 2005: A single vineyard wine, dark, almost inky-garnet in color, concentrated and intense. Full-bodied and tannic enough to be thought of as chewy, the tannins integrating nicely and showing fine balance with the wood in which the wine was aged. Generous black fruits here, but not so much a fruity wine as a spicy one led by aromas and flavors of smoked bacon, licorice and espresso coffee. Drink now–2012. Score 90. K (Re-tasted 4 Nov 2008)

Chateau Beaucastel, Chateauneuf-du-Pape, Hommage a Jacques Perrin, 2000: No need to change a word of my earlier tasting note (9 Apr 2003). This full bodied, almost black wine has the kind of impeccable balance that bodes very well for long term cellaring. Simultaneously powerful and elegant, with black currant, cherry and wild berry fruits all complemented beautifully by aromas and flavors of truffles, anise and even a hint of what might well be crisply fried bacon, and with a long sweet finish, this is a true beauty. Drink now-2020. Score 98. (Re-tasted 30 Oct 2007)

Best
Rogov

Perhaps you have been blessed with the ability to conjure the aroma of bacon at will. If only that were MY superpower...

FYI, Matt. I have quoted you several times over the past few days in the halls of Washington's most Elite Power Brokers. I really like it and it is incredible how appropriate it can be in conversation, especially the last past.

Hi again Alan,
I think you will find the following article interesting, written by Roger Lansing for Wine Business Monthly back in May of 2004;
http://www.winebusiness.com/wbm/?go=get ... taId=32266

Salute

Thank you, Victorwine, that is what I was looking for.