Pyrazine aroma and flavor in Cabernet S.

"aesthete8" asked of the group.................

Yes, definitely - and the reason is very simple.

There is a finite, tiny amount of methoxypyrazine available in the environment for uptake into plants.

With the muchly increased plantings of Sauvignon Blanc, not only in Marlborough NZ but other countries, trying to cash in on this varieties newfound popularity, the uptake of methoxypyrazine in these areas mean that reduced amounts are available elsewhere, and levels have significantly dropped in all regions growing Cabernet Sauvignon.

Very interesting thesis here

..

Four One

Disappointed that you did not comment on my hypothesis

St.H

"aesthete8" asked of the group.................

Yes, definitely - and the reason is very simple.

There is a finite, tiny amount of methoxypyrazine available in the environment for uptake into plants.

With the muchly increased plantings of Sauvignon Blanc, not only in Marlborough NZ but other countries, trying to cash in on this varieties newfound popularity, the uptake of methoxypyrazine in these areas mean that reduced amounts are available elsewhere, and levels have significantly dropped in all regions growing Cabernet Sauvignon.

Very interesting thesis here

..

Four One

Sorry, I was too busy guffawing, milud. Methoxypyrazine, as I have no doubt you know, is made by the plant itself, but is consumed by processes unknown to me during the ripening process. That's why (over)ripe Cabernet varieties lose their methoxypyrazine flavors. Sauvignon, OTOH, seems to hang onto its longer than most, hence that most appealing "cat's pee on gooseberry" aroma that we all know and (some of us) love ;-)

Mark Lipton

I thought methoxypyrazine was the cat pee smell. Thanks Mark for confirming that.

Thanks to all for your quick and - I believe that most drinkers no longer know what a “classic” Cabernet Sauvignon tastes like.