Absolutely love Marlborough Sauvignon blanc. Love its expressive floral notes. Normally my 1st wine to go for in evening gatherings. Great clip, thanks Jimmy!
I love your videos, so informative! I do have a question, so Sauvignon Blanc reminds me so much of habanero pepper kinda herby and smoky flavor and i was wondering if they share any similar components or are my taste buds just off?
Yes it does, well spotted! For me it's a little closer to Jalapenos but what you have there is a combination of Pyrazines, (which are present in peppers, chillies and Sauvignon blanc). and also some of the fruity tropical flavours that are present in both sauvignon and in habaneros which come from some very specific esters.
Hello greetings from the USA. I am a big fan. I wanted your opinion on something. Pyrazimes used to be attributed to vigor causing the canopy shading the fruit, is that old science that has been replaced by early versus late picking or both? Thank you!
why would a winery (ex. in NZ) choose to pick earlier to maintain the methoxypyrazines compounds, altough they may overwhelm the typical - and maybe more appreciated - varietal aromas? thanks!
Hi - thank you for your comment - it's not a case of over-whelming, more adding to make a powerfully aromatic, easily distinguishable wine that has become very widely liked
the mention of thiols was a little unclear/misleading as someone working in a vineyard sees sulfur as elemental sulfur thats applied to the vine someone in the winery thinks of it as SO2 or a salt that liberates when in an acidic solution though the compounds in question are precursor glycosides ( more specifically thioglcosides) which when exposed to the correct enzymes produced by certain yeast are converted to specific thiols. Yeasts with these enzymes typically state "enhances veratal character" as typically both the thiols and their precursor glycosides are present in the juice in the grapes in question.
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Hi Jimmy, I love your interpretations on all grape varieties esp. the Sauv Blanc.
Many thanks!
Absolutely love Marlborough Sauvignon blanc. Love its expressive floral notes. Normally my 1st wine to go for in evening gatherings. Great clip, thanks Jimmy!
Excellent insights plenty to go on and research further, thanks
Very welcome
Very nice, very hepful, thanks Jimmy
Glad it was helpful!
Very nice jimmy. I m a new fan of yours. Well done.
Welcome aboard!
I love your videos, so informative!
I do have a question, so Sauvignon Blanc reminds me so much of habanero pepper kinda herby and smoky flavor and i was wondering if they share any similar components or are my taste buds just off?
Yes it does, well spotted! For me it's a little closer to Jalapenos but what you have there is a combination of Pyrazines, (which are present in peppers, chillies and Sauvignon blanc). and also some of the fruity tropical flavours that are present in both sauvignon and in habaneros which come from some very specific esters.
Hello greetings from the USA. I am a big fan. I wanted your opinion on something. Pyrazimes used to be attributed to vigor causing the canopy shading the fruit, is that old science that has been replaced by early versus late picking or both? Thank you!
Hi Cynthia - definitely both - both causing under ripeness
In NZ they early pick some lots and late pick others and mix them.
True! Thanks for sharing that morsel. Have you worked out there?
@@WineWithJimmy No haha I’m just regurgitating what I learned in my recent WSET2
why would a winery (ex. in NZ) choose to pick earlier to maintain the methoxypyrazines compounds, altough they may overwhelm the typical - and maybe more appreciated - varietal aromas? thanks!
Hi - thank you for your comment - it's not a case of over-whelming, more adding to make a powerfully aromatic, easily distinguishable wine that has become very widely liked
Is there so much sauvignon blanc in rep. Moldova?
Yes!
the mention of thiols was a little unclear/misleading as someone working in a vineyard sees sulfur as elemental sulfur thats applied to the vine someone in the winery thinks of it as SO2 or a salt that liberates when in an acidic solution though the compounds in question are precursor glycosides ( more specifically thioglcosides) which when exposed to the correct enzymes produced by certain yeast are converted to specific thiols. Yeasts with these enzymes typically state "enhances veratal character" as typically both the thiols and their precursor glycosides are present in the juice in the grapes in question.