Bob Parsons Alberta. wrote:
Nose. Green BC apple, grapefruit, gooseberry, minerally, no green peppers here.
Clinton Macsherry wrote:Lisa--
Just a quick hello and welcome to this group. I appreciate the experience the knowledge and experience you're sharing in your posts, and I look forward to reading more from you in the future. Cheers!
Bill Buitenhuys wrote:What a calamity you have going over there, Bob. The Crawford SB is showing up around here so it's time to give it a try. Thanks
Rahsaan wrote:Ok, so perhaps this is a question of CA sauvignon blanc getting very "ripe" heavy and sweet from all the rapid sun, but not having the proper phenolic maturity, hence the jalapeno flavors. Certainly a story we know well for other grapes in CA.. But thanks for pointing out the correct source of the jalapeno..
(Although I entertained notions of local "terroir" speaking through, as CA is really just Mexico afterall, land of jalapenos..)
Lisa Roskam wrote:We did group jalapeno in with the green flavours.
Jalapeno aroma in Sauvignon blanc is normally associated with methoxypyrazines, which are degraded as grapes ripen. At least this is what they taught me in school. I have also heard that these characteristics are diminished as the vines mature so vineyard replantings are more frequent in Marlborough.
I do not have much experience with Loire wines (sadly) but have worked with Sauvignon blanc in Bordeaux and New Zealand. In Marlborough they harvest the grapes much "greener" than they do in Bordeaux. The sugar levels are not that different but the acidities are definitely higher and compounds such as the methoxypyrazines are more prevalent. FWIW I would guess that the climate in the Loire would be somewhere between Marlborough and Bordeaux, but that their winemaking practices and harvesting decisions might be more similar to those in Bordeaux.
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