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Jenise

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Iodine flavor in Pinot Noir

by Jenise » Wed Sep 20, 2017 9:28 pm

It's especially prevalent in California pinot noir. Typically, I don't like it--not so much that I dump the wine, but I can sure wish it weren't there. But I don't know what causes it--is it volatility?
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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David M. Bueker

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Re: Iodine flavor in Pinot Noir

by David M. Bueker » Wed Sep 20, 2017 9:30 pm

That's not a note I commonly associate with Pinot Noir, but yes, it's often due to volatile acidity combined with high ripeness.
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Re: Iodine flavor in Pinot Noir

by Victorwine » Thu Sep 21, 2017 10:15 pm

Volatile phenol compound: 2-Bromo-4 Methyphenol.

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Re: Iodine flavor in Pinot Noir

by Robin Garr » Thu Sep 21, 2017 10:20 pm

Victorwine wrote:Volatile phenol compound: 2-Bromo-4 Methyphenol.

Geekiest answer of the month! <applause!>
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Re: Iodine flavor in Pinot Noir

by Jenise » Fri Sep 22, 2017 7:49 am

David M. Bueker wrote:That's not a note I commonly associate with Pinot Noir, but yes, it's often due to volatile acidity combined with high ripeness.


The first time I ran into it was a Whitcraft pinot back in the early 90's, and most recently a '12 Rivers Marie. I wouldn't say I run into it frequently, but often enough that when I do I think "oh that again."
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Re: Iodine flavor in Pinot Noir

by David M. Bueker » Fri Sep 22, 2017 8:40 am

Cabernet and Zin is where I get it. Comes up often in Turley.
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Jenise

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Re: Iodine flavor in Pinot Noir

by Jenise » Fri Sep 22, 2017 9:35 am

Does that mean your iodine is my bug spray?
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Re: Iodine flavor in Pinot Noir

by David M. Bueker » Fri Sep 22, 2017 10:33 am

Nope. Very different aromas.
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Re: Iodine flavor in Pinot Noir

by Victorwine » Fri Sep 22, 2017 2:09 pm

Very likely because of the so called “natural wine movement” and winemakers relying on so call “spontaneous fermentations”, “wild fermentations”, or “uninnoculated fermentations” we could see a “rise” is some of the “undesirable” volatile compounds. (Bacteria, yeast, fungus, plant cells, some animal and even some human cells could form these “undesirable” volatile compounds. Biologically is not the only way these compounds are synthesized. Most likely they could also be chemically synthesized if conditions are favorable.) Of course in only some cases will these volatile compounds in a wine medium be totally objectionable. Other times it might seem that these compounds add to the so called complexity of the wine. In a wine medium our perception threshold for some of these volatile compounds are all over the place.

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