A few days ago, I tried a 100% Syrah from north-eastern Spain which was supposed to be somehow 'archetypal' of the variety, and I got a bit scared because supposedly some people can't smell rotundone, which is the black pepper compound in Syrah; and I definitely couldn't find any pepper, liquorice or chocolate in it at all. I consider my sense of smell to be decently adequate for professional tasting, but there was only black fruit in it. However, I thought it might be that the wine was exceedingly bland, as it didn't have the deep dark level of anthocyanins characterstic of the variety either. I also tried another wine of the same (cheap) producer which was supposed to be 'archetypal' Merlot, and I found it characterless as well. Is it possible that the grape was so poorly grown and the wine so cheaply made that all varietal elements were missing? What would be a good region or specific wine that I could look for in order to taste Syrah's distinct varietal elements? Thank you!
Hi Juan - yes you are right, it could be the wine's quality. One note on Syrah/Shiraz, is that the AWRI (Australian Wine & Research Institute) has done huge important work on rotundone, and has found that Syrah/Shiraz displays more prominent notes of black pepper from cooler climates such as Northern Rhone, Hawke's Bay in NZ and the Grampians in Australia. In hotter places the rotundone note is diminished - so perhaps your Spanish example did not have much due to the heat of the climate.
From a scientific point of view it is unlikely to hold the same kind of appeal as red Shiraz/Syrah. Syrah is one of the rare grape varieties that holds the aroma compound rotundone in its' skin (the crushed black pepper note), therefore with no skin contact it is unlikely to exhibit this superb varietal character
Such a good job as usual
Boom!
Thanks a lot!
You're welcome!
A few days ago, I tried a 100% Syrah from north-eastern Spain which was supposed to be somehow 'archetypal' of the variety, and I got a bit scared because supposedly some people can't smell rotundone, which is the black pepper compound in Syrah; and I definitely couldn't find any pepper, liquorice or chocolate in it at all. I consider my sense of smell to be decently adequate for professional tasting, but there was only black fruit in it.
However, I thought it might be that the wine was exceedingly bland, as it didn't have the deep dark level of anthocyanins characterstic of the variety either. I also tried another wine of the same (cheap) producer which was supposed to be 'archetypal' Merlot, and I found it characterless as well.
Is it possible that the grape was so poorly grown and the wine so cheaply made that all varietal elements were missing? What would be a good region or specific wine that I could look for in order to taste Syrah's distinct varietal elements?
Thank you!
Hi Juan - yes you are right, it could be the wine's quality. One note on Syrah/Shiraz, is that the AWRI (Australian Wine & Research Institute) has done huge important work on rotundone, and has found that Syrah/Shiraz displays more prominent notes of black pepper from cooler climates such as Northern Rhone, Hawke's Bay in NZ and the Grampians in Australia. In hotter places the rotundone note is diminished - so perhaps your Spanish example did not have much due to the heat of the climate.
Has there been a discovery for the name of the red leaf disease?
Red Blotch
What are your thoughts on white Shiraz? I am curious to try it but I would like an experienced opinion. Thanks
From a scientific point of view it is unlikely to hold the same kind of appeal as red Shiraz/Syrah. Syrah is one of the rare grape varieties that holds the aroma compound rotundone in its' skin (the crushed black pepper note), therefore with no skin contact it is unlikely to exhibit this superb varietal character
@@WineWithJimmy thanks!
I think you are misleading people about the Shiraz ,how about Saperavi Georgian grape? Apologies of Shiraz is starts From Georgia.
Syrah (Shiraz) is genetically proven to come from the Alps/South France. It's a fact.