If a wine seems “green”, “herbaceous”, or “vegetal”, aroma compounds called methoxypyrazines (MPs) could be responsible. MPs are particularly important due to their ubiquity in grapevines and their extremely low aroma thresholds. These low thresholds make MPs some of the most odor-active compounds found in wine. Occasionally, they can have a positive impact by providing varietal characters– classic examples are bell pepper in Cabernet Sauvignon and grassy/gooseberry in Sauvignon Blanc. However, higher concentrations can mask fruity aromas and damage wine quality.
SOUTH AFRICAN WINE LOOKS TO BALANCE AND QUALITY AS 2027 SEASON BEGINS
Early vineyard conditions are encouraging across South Africa’s wine regions, with good reserve accumulation, generally sufficient water availability and promising fruitfulness providing a sound foundation for the 2027 wine grape harvest.
