Is there a reason that pyrizines seem to be more present in New World wines? - The Athan Zafirov Wine Blog

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Is there a reason that pyrizines seem to be more present in New World wines?

Is it style choice? Is it on the grape? I mean the main old world example I can name is cabernet franc from the Loire (bell pepper aroma), and of course you have a bit of grassiness from sauvignon blanc from the same region. But with carmènere from Chili or sauvignon blanc from New Zealand or South Africa it just seems to be a lot more on the foreground.





Athan Zafirov Wine

For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown.


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