White wines almost always produce a wonderful feast of smells on the nose! The most refined ones in particular have different notes ranging from yellow fruits to golden apple, and even hay and smoky notes. These characteristics can create complex and persistent wine landscapes. Think of white wines which are 3 or 4 years old, or older. They generally have penetrating notes that are reminiscent of hydrocarbons which is the smell of naphthalene or gasoline. This pungent scent underlines the minerality and salinity of a white wine. It is important to note how the smell of hydrocarbon occurs in white wines which have a tendency for aging such as the Riesling or Chardonnay.
These scents will almost never be found in a young, fresh, ready-to-drink white wine or in wines that are structurally less complex and more immediate. The hydrocarbon is linked not only to the minerality of the soil, but also to the refinement of wines and to the permanence on yeasts. It is not by chance that a sparkling wine such as Prosecco or a Ribolla have these characteristics, with a wood finish.
But how do you recognize the smell of hydrocarbon?
Scents that are bitter and penetrating such as notes of saline, smoked almonds and anything that pervades the nostrils with great intensity are within the range of hydrocarbon notes. You should not be afraid if a professional sommelier at a restaurant or wine shop recommends a wine which such characteristics. Which wine you choose obviously depends on the meal or occasion you are pairing it with. Wines with a typical aroma of hydrocarbon are excellent companions to more structured, seasonal dishes. A dish such as boiled fish or a fillet of sole is too delicate for such a strong wine. Your best bet is a crustacean which tends to lean on sweeter notes, perfectly balancing the robustness of the wine. Even white meat could be a good match such as turkey, chicken, baked pork or soft medium-aged cheeses accompanied by jams of a delicate consistency.
These scents will almost never be found in a young, fresh, ready-to-drink white wine or in wines that are structurally less complex and more immediate. The hydrocarbon is linked not only to the minerality of the soil, but also to the refinement of wines and to the permanence on yeasts. It is not by chance that a sparkling wine such as Prosecco or a Ribolla have these characteristics, with a wood finish.
But how do you recognize the smell of hydrocarbon?
Scents that are bitter and penetrating such as notes of saline, smoked almonds and anything that pervades the nostrils with great intensity are within the range of hydrocarbon notes. You should not be afraid if a professional sommelier at a restaurant or wine shop recommends a wine which such characteristics. Which wine you choose obviously depends on the meal or occasion you are pairing it with. Wines with a typical aroma of hydrocarbon are excellent companions to more structured, seasonal dishes. A dish such as boiled fish or a fillet of sole is too delicate for such a strong wine. Your best bet is a crustacean which tends to lean on sweeter notes, perfectly balancing the robustness of the wine. Even white meat could be a good match such as turkey, chicken, baked pork or soft medium-aged cheeses accompanied by jams of a delicate consistency.
