Ty520
Well-Known Member
- Joined
- Jul 21, 2020
- Messages
- 251
- Reaction score
- 150
I just had an amazing Counoise that had a big, bold toasted marshmallow bouquet and flavor. It was wonderful. I think I'm in love.
I was wondering if any of you know the chemistry that imparts this flavor and aroma? And if it could be reproduced in other wines/alcoholic beverages?
I've never really been perceptive of it in other wines I've tried, but apparently it is a trait sometimes found in other reds like cab sauv, etc. So I am guessing (hoping) it isn't entirely constrained to the variety and terroir, and can be reproduced (without addition of extracts, etc)
I was wondering if any of you know the chemistry that imparts this flavor and aroma? And if it could be reproduced in other wines/alcoholic beverages?
I've never really been perceptive of it in other wines I've tried, but apparently it is a trait sometimes found in other reds like cab sauv, etc. So I am guessing (hoping) it isn't entirely constrained to the variety and terroir, and can be reproduced (without addition of extracts, etc)
Last edited:
