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Beaujolais!
🕑 Added 2022-09-05 08:32:20 +0000 UTCπIt's been a while since ive splashed some love for my go-to grape Gamay. Let's nerd out and quickly touch on the chemical compounds found in this humble variety.
Whatβs your favourite wine aroma?!
πRotundone, responsible for the pepper in your wine, to my surprise a whopping 20% of the population have a blind spot for this aroma. Gamay grown in cool climates with low levels of sun exposure have the highest concentrations.
πΉCis-Rose-Oxide, big thank you to this guy! The compound adds that pretty rose/floral character to Gamays profile
πIsoamyl acetate, this is a natural by-product of Carbonic Maceration, a type of fermentation commonly used in Beaujolais and to make Gamay. Mostly prevalent in Beaujolais Noveau, this compound is responsible for that candy banana aroma you love to hate
