Daniel A
Administratör
Som av en slump (?) fanns det en kort notis om violtoner i senaste numret av Decanter. Ursäkta skum formatering på texten nedan.
"Violet is generally picked up as an aroma in
wine, but it can be a flavour too — as anyone
with a penchant for the British-made Parma
Violet sweets will know. Violet commonly
displays a musky sweetness on the nose, but
tastes a touch more bitter and austere. In this
way, it can be aligned with other bittersweet
and perfumed floral notes such as bergamot,
rose, geranium and lavender. Just like
perfume, it's a matter of preference whether
you find violet flavours and aromas off-
putting or appealing in wines.
The distinctive scent and flavour comes
from two chemical compounds, a-ionone
and B-ionone, which are also used in the
confectionery and in perfumery products derived from violets.
It crops up in a broad range of full-bodied tannic red wine
styles with high acidity, usually made from thick-skinned grapes,
such as Italian wines. Barolo and Barbaresco made from the
Nebbiolo variety, in which violet can typically be found alongside
notes of fennel, liquorice and tar.
It's also commom in Bordeaux blends, and is cited in the notes
for two high-scoring South African wines in this Issue: Reyneke's
& Syrah 2017 from Stellenbosch (see Weekday Wines, p88), and
top-scoring New World Pinot Nolr, Crystallum, Cuvée Cinema
2018 from Hemel-en-Aarde Valley (Panel Tasting, p93)."
- Decanter, feb 2020
"Violet is generally picked up as an aroma in
wine, but it can be a flavour too — as anyone
with a penchant for the British-made Parma
Violet sweets will know. Violet commonly
displays a musky sweetness on the nose, but
tastes a touch more bitter and austere. In this
way, it can be aligned with other bittersweet
and perfumed floral notes such as bergamot,
rose, geranium and lavender. Just like
perfume, it's a matter of preference whether
you find violet flavours and aromas off-
putting or appealing in wines.
The distinctive scent and flavour comes
from two chemical compounds, a-ionone
and B-ionone, which are also used in the
confectionery and in perfumery products derived from violets.
It crops up in a broad range of full-bodied tannic red wine
styles with high acidity, usually made from thick-skinned grapes,
such as Italian wines. Barolo and Barbaresco made from the
Nebbiolo variety, in which violet can typically be found alongside
notes of fennel, liquorice and tar.
It's also commom in Bordeaux blends, and is cited in the notes
for two high-scoring South African wines in this Issue: Reyneke's
& Syrah 2017 from Stellenbosch (see Weekday Wines, p88), and
top-scoring New World Pinot Nolr, Crystallum, Cuvée Cinema
2018 from Hemel-en-Aarde Valley (Panel Tasting, p93)."
- Decanter, feb 2020
