Pyrazines

Molecular compounds in certain wines that give them a distinct green character. Pyrazines are found in high concentrations in the skins of sauvignon blanc, cabernet sauvignon, merlot and cabernet franc grapes. When these grapes do not get fully ripe, the pyrazine aroma and flavor is highly apparent.

Which of the following includes wines that should all be well chilled?

A. Marsanne, Counoise, Malmsey Madeira, Chardonnay

B. Barzac, Oloroso Sherry, Assyrtiko, Eiswein

C. Fino Sherry, Semillon, Albariño, Savennières

D. Riesling, Tokaji, Amarone, Beaumes-de-Venise

Answer: C. This question might have been a bit hard because the “best serving temperature” is somewhat personal. In general, fortified wines like Malmsey Madeira and Oloroso Sherry are considered best—not when well chilled—but rather, at “cellar” temperature (in the mid-60s F.) Sweet wines (Barzac, Eiswein, Tokaji, and Beaumes-de-Venise) are usually served on the cool side, but again, not super chilled. However, option C above lists wines that pretty much everyone agrees are best when served well chilled—Fino (a crisp, dry style of Sherry) the white wines Semillon and Albariño, and the French (Loire) white Savennières which is made from chenin blanc grapes.

Chenin Blanc in 3 Easy Facts

One: The most famous, vibrant chenin blancs of the world come from the Loire Valley of France. The Loire Valley is also the ancestral home of this grape, which arose as a natural cross of savagnin… Continue reading

Pyrazines

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