flavors of ‘GREEN’ in my wine...
Green bell pepper in Cabernet Sauvignon, grassy Sauvignon Blanc, and green chili notes in Cabernet Franc are some of the ‘green’ flavors that we pick up in wine.
These flavors are caused by a group of compounds called Methoxypyrazines. In particular, two compounds in this group are important for wine. 3-isobutyl-2-methoxypyrazine is responsible for the green bell pepper, green chili, nettles, green gooseberry, and the grassy nature of wine. This compound is welcomed in wine adding a level of complexity and spice. The second compound, 3-isopropyl-2-methoxypyrazine shows cooked or canned asparagus, which is not appreciated as much in the aroma and flavor profile of a wine. This second compound can be found in New Zealand Sauvignon Blancs.
Methoxypyrazines usually accumulate in the grape varietals; Cabernet Sauvignon, Cabernet Franc and Sauvignon Blanc. This makes good sense as these grape varietals are closely related. Cabernet Franc and Sauvignon Blanc were hybridized to create Cabernet Sauvignon.
Can growers control how much of these compounds are in the wines? Why yes, farming and harvesting practices greatly influence the levels of methoxpyrazines in the wine. Cooler locations and higher yields can result in under ripe grapes, which leads to increased levels of methoxypyrazines in the grapes. Colorado wine comes from higher elevation and therefor cooler locations. Finding the sweet spot with grape yields is important in creating a balanced wine, and the 3-7 ton per acre number seems to be the ideal yield for this fruit. Our winemaker Joe Buckel visits all the vineyards we source from to assess fruit quantity and quality.
Buckel Family Wine Sauvignon Blanc has mild grassy notes with melon and great acidity. The Cabernet Franc comes from a vineyard in Palisade that is notorious for showing the capsicum aroma in the glass! Pick one up and try it for yourself.