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Drawing up some rules for TDN level and potential for a petrol note …, In case (1), the most relevant to quality riesling, the potential for a petrol note to be realised in a wine, then depends on water stress and oxidation. Peter is a winemaking enigma, he believes “we’ve got nothing broke, so nothing to fix, but we chase progress and technology”. A discreet amount of petrol aromatics is a great enhancer, too much can be a bit of a turn-off. That note of petrol, kerosene, gasoline, diesel or vinyl is an aroma compound identified as TDN (1,1,6-trimethyl-1,2-dihydronaphthalene). Checking through my 24 riesling tasting notes to date, covering a range of origin, age and style, lime appeared 16 times on the nose and 19 on the palate. This primarily occurs in dry vineyard sites during warm and low rain years. And don't forget to check out my most asked questions and my full archives for all my Q&A classics. On the palate, Riesling has high acidity , similar to the levels in lemonade. A petrol note can add another dimension to the complexity of an aged honeyed riesling – but if it is overwhelming, even after decanting and giving time, then it could be described as a fault. Pinot Noir – One the most versatile wine grapes in the world! Change ), Interesting wines, great reads, things worth knowing …, Are Petrol Notes In Aged Riesling A Fault, Petrol smell in riesling a mistake: Chapoutier, Mitchell Watervale Riesling Vertical 2000 – 2006, The contours of riesling – a vertical tasting, riper grapes (so relatively lower acidity – but remembering riesling has naturally high acidity) from …, slow oxidative bottle ageing and/or oxidative handling in the winery, high levels of sun exposure and ripeness = high levels of TDN and petrol potential, and conversely …, low levels of sun exposure and ripeness = low levels of TDN and petrol potential, high level of petrol potential + water stress + oxidation?

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“They are free to make any suggestions to improve my methods, but it must improve, this is not a school debating society, don’t just disagree with my thirty years of experience, add something or **** off”. Some might call it kerosene or diesel, whatever, it sounds scary to new wine drinkers and heaven to many devotees. I reviewed many community tastings of the same wine over time, using Cellar tracker (12). ( Log Out /  Sign up for Wine Spectator’s Free Email Newsletters and stay up-to-date with all things wine. Wine isn’t alone here; black tea and tobacco also develop aromatic compounds due to carotenoids breaking down over time. My favorite is when it is mixed with other Riesling notes like honey or beeswax; then it manifests more as a paraffin accent or wool-sweater note of lanolin. Why do aged Rieslings develop a petrol-like character?

Exposed fruit develops more TDN. = less petrol character (. This information is provided, with gracious permission, from the Riesling Rules Book of IRF Friend Pacific Rim Winery. TDN is created during ageing, by acid hydrolysis of terpenes, specifically of carotenoid precursors. This omission adds to the lack of clarity already presented by the German wine industry to the potential consumer, through for example its proliferation of classification systems (some better than others), uncertainty over residual sugar level, complex multiple labelling systems, introduction of even more labelling terms – classic and selection, never mind the re-entry of Blue Nun and Black Tower to the supermarket shelves, clouding ideas of quality …  At the other end of the ageing spectrum, a petrolly note in a young riesling, where fresh fruit flavours of apple, grapefruit and lime are anticipated, is unwelcome in my view. The petrol aroma in Riesling is one of them.

“I take the tip off of canes, forcing the vines to produce lateral shoots to shade bunches”, this gives them double protection, a chance to develop their own sunblock and extra shade. Change ), You are commenting using your Google account. The evolution in TDN over time is thought to be the result of acid catalyzed hydrolysis of carotenoid derived precursors. He doesn’t support the theory proposed five years ago by Michel Chapoutier that the petrol note was due to poor winemaking, Peter says it occurs in the vineyard. Petrol A pleasing oily-lime smell related to a fully developed Riesling. “We can detect it around 600ppm”, says Peter, “but even if it is around 200ppm people believe they can detect it, they are looking for it”. It may be that petrol in wine is not considered good marketing – but it is part and parcel of aged riesling, at least for the cognoscenti.
Oxidation, water stress on vines, yeast activity and acidity levels can also affect the presentation of TDN. {"api":{"host":"https:\/\/pinot.decanter.com","authorization":"Bearer MmNlZGZiNjA5ZTc5NDRlNjI1ZmQxYzI5MDc2MmZmZWJhMTM0ODJlMTc0NmY1NjRlZGQ0MzkxZGI4ZDVjZmQxMw","version":"2.0"},"piano":{"sandbox":"false","aid":"6qv8OniKQO","rid":"RJXC8OC","offerId":"OFPHMJWYB8UK","offerTemplateId":"OFPHMJWYB8UK","wcTemplateId":"OTOW5EUWVZ4B"}}, {"location":"Keystone Header","subscribeText":"Subscribe Now","version":"2","menuWidgetTitle":"","myAccountLnk":"\/wine-reviews\/account","premiumLnk":"\/subscribe","menuLnks":{"2":{"text":"My Wines","href":"\/wine-reviews\/my-wines"}},"colors":{"text":"#ffffff","button":"#decc8f","link":"#ffffff"}}, Historic estate for sale in Chianti Classico country, Fake Sassicaia crime ring uncovered by Italian police, Have you ever wanted a wine made in the dark? Some might call it kerosene or diesel, whatever, it sounds scary to new wine drinkers and heaven to many devotees. It’s a pretty divisive aroma. Change ). Firstly, as the major producer, what do the Germans think? I don’t know why, but I just can’t get enough of it, I’m a petrolhead. In other words, Chapoutier and others are really just saying that they happen not to like petrol aromas in Riesling. This primarily occurs in dry vineyard sites during warm and low-rain years. “I hate it, absolutely hate it”, (with some generous Aussie language), says Peter, “and us Clare winemakers have agreed to have none of it”. Wine Spectator's expert Dr. Vinny explains the wine tasting descriptors for structure and …, Wine Spectator's expert Dr. Vinny explains why critics sometimes revisit older wines to …, Wine Spectator's expert Dr. Vinny explains how "alcohol-free" wine is made (it's not …. From what is known of the production of carotenoids in grapes, factors that are likely to increase the TDN potential are: These factors are usually considered to contribute to high-quality Riesling wines. TDN levels are directly affected by elevated levels of these precursors, which are found in …. Hello there! ( Log Out /  Chapoutier was showing seven wines: five Rieslings, a Pinot Gris and a Sylvaner, from a 5ha domaine in Bernardvillé that he runs as a joint venture with four friends, none of whom are wine professionals. …the German Wine Institute has gone so far as to omit the mentioning of “petrol” as a possible aroma on their German-language Wine Aroma Wheel, which …