It makes sense that stuff floating in the air can stick to the grape and thus make its way into the wine. We know that smoke from forest fires does that (with sometimes terrible results). So can aromatics, such as resins from plants. Think rosemary, sage, pines, eucalyptus . . .
"Garrigue" is a hot term now, to describe woodsy flavors in wine (esp in the Rhone). It relates to the native bushes and trees that grow in and near the vineyards, and rosemary is one of those in the Southern Rhone.
I think such botanical influences on wine add to the complexity of the wine, and can foster a unique "terroir" for each vintage and each vineyard. Now, if the grapegrower can just deter any passing irritated skunk . . .
The article is here.
Here's a photo of garrigue (photo credit to Ian Whitehead):
This was thought to be why one of the California wines from the famous 1976 "Judgement of Paris" didn't score well.
ReplyDeleteTo be specific, the Heitz Cellars "Martha's Vineyard" Cabernet grows downwind of eucalyptus trees, and the result has a minty taste. The reviewers knew it was different from anything produced in Bordeaux, so they automatically scored it lower.
It was assumed that this was due to oils landing on the skin of the grape, but it's interesting to think it's due to the flower.
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ReplyDeleteThanks for your comment. We know that smoke from forest fires can impart an unacceptable smokey flavor to wines; I have no doubt that other forms of aromatic influence are at work, too.
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