Iodine flavor in Pinot Noir

[Jenise]

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?

[David M. Bueker]

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

Volatile phenol compound: 2-Bromo-4 Methyphenol.

Salute

[Robin Garr]

Volatile phenol compound: 2-Bromo-4 Methyphenol.

Geekiest answer of the month! <applause!>

[Jenise]

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."

[David M. Bueker]

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

[Jenise]

Does that mean your iodine is my bug spray?

[David M. Bueker]

Nope. Very different aromas.

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.

Salute