Riesling - Aromas from ripening
Petroleum
- petroleum, linseed oil
The oft-cited note of petroleum or kerosene describes an aroma that is frequently associated with mature Riesling, but more precisely corresponds to the smell of linseed oil.
The odor derives from a waste product of the yellow carotenoids (organic pigments, present also in carrots), with which the grape skin protects itself against the stresses of the environment.
The risk of a Riesling developing this petroleum note when mature is greater in hotter years and in warmer winegrowing regions. This very prominent flavor phenomenon restricts worldwide Riesling cultivation to the more northern and cooler regions.
Text: From the book "Riesling". By courtesy of HALLWAG-Verlag.
Text: © HALLWAG-VERLAG
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