Logo   (Since 1999)

Beverage Articles, News & Features Section

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals & Shows

  You are here > Home > Food Articles



From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide

Culinary Posters and Food Art



Experienced wine enthusiasts instantly recognise the smell and taste of sauvignon blanc through the presence of pyrazine. It is an important component of many fruits and vegetables.

There are three types of pyrazine:

The first is more prevalent in fresh bell pepper; the second in green asparagus or peas, and the third in beetroot.

     Metoxypyrazines occur in grapes and contribute largely to the herbaceous and bell pepper characteristics, as well as the earthy aomes of some grape varieties, but mainly sauvignon blanc.

     All pyrazines have very low sensory detection thresholds ( one to 2 ng/L in white wines and 10 – 15 ng/L in red wines ) thus minute quantities represent significant aromatic and flavour characteristics in wine. Surprisingly, while many wine enthusiasts find pyrazine in sauvignin blanc pleasant and appealing, in red wine they reject it. On occasion, merlot, cabernet sauvignon, and cabernet frans in cool vintages and regions contain high enough amounts of pyrazine to make the wine smell like a patch of vegetables.

     Imagine one single grape in 500,000 metric tonnes of grapes changing the smell of the entire batch. This is the strength of pyrazine.
     In Bordeaux, sauvignon blanc often if not always, is blended with Semillon ands muscadelle to overcome the aroma of pyrazine.

     New Zealand’s Marlborough region, famous for its sauvignon blanc, usually uses exclusively the variety and quite successfully.

     South African wineries sauvignon blanc are more aggressive both aromatically and in flavour, but perceived as pleasant by many consumers particularly when paired with buttery scallops, shrimps, and other seafood cooked in butter.,

     California offers two versions of sauvignon blanc – fresh and barrel-aged. Those aged in  barrel are called Fume Blanc, a take off of the famous Pouilly Fume in eastern Loire valley. California sauvignon blanc pyrazine levels are low, and those barrel-aged show even lower levels.
     Chelamn sauvingon blanc can be quite free of pyrazine aromas, probably due to weather conditions and crop levels.

     Ontario sauvingon blanc, much like its South African counterparts, display high levels of pyrazine and occasionally has and pleasant taste. Experience wine makers insist on super ripe sauvignon blanc, and vinify the lot accordingly to minimize the impact of pyrazine on the flavour.

Article contributed by Hrayr Berberoglu, a Professor Emeritus of Hospitality and Tourism Management specializing in Food and Beverage. Books by H. Berberoglu



   General Wine & Spirits Articles       The World Of Master Sommeliers       Resveratrol May Help Senior Mobility       Rosé By Any Other Name       Wine Drinkers Compendium       Wine Etiquette       Boxed Wines Eco Footprint       Aerating Wines       Appellations       Asian Lady Beetle       Barrels, Wood and Wine       Barrel Fermentation and Barrel Aging       Biodynamic Wine       Bottles for Wine       Bottle Stoppers: Cork or Plastic       Chardonnay       Corks - Put a Cork in It       Corkage Fees Uncorked       Decanting Wines       Deciphering Wine Labels       Essential Guide to Wine Touring       Hanlon's Razor - Wine Lists       Hybrid Grapes       Ice Wine, Wine Making in the Snow       In Vino Veritas: Wine Shelf Cards       It Was a Very Good Year       Lemberger or Limberger       Let It Breathe       Other White Wines       Phylloxera Vastatrix, Deadly Vine Disease       Poured with Pleasure       Practical Wine Tips       Pyrazine in Wine       Riesling Wines - A New World       Rose Wines       Terroir       Whines by the Glass       White Wines, Aromatic       Wine Anxiety Disorder       Wine Frauds       Wine and Your Health       Wine Labels       Wine Online       Wine Personalities       Wine Prices: The Invisible Hand       Wine Rating Scales       Wine Service Temperatures       Wine Snobbery       Wine Values  
   Home       About Us & Contact Us       Food Articles       Gardening       Marketplace       Food Links  

Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:

All contents are copyright © 1990 - 2014 James T. Ehler and unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.




Popular Pages

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals

Chef with red wine glass