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Pastimes : Wine You Can Enjoy @ Under $20
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To: caly who wrote (635)2/14/2008 2:48:40 PM
From: Thomas Mercer-Hursh  Read Replies (1) of 1277
 
Well, that may be something different then. There are hundreds or thousands of different things that might be in there and there are quite a few where different people respond to them in different ways based on genetics and background. Are you familiar with the old genetic expiriments with phenylthiocarbamide (PTC). This is a chemical which some people can taste in very minute proportions, but other people can't taste at all. (http://en.wikipedia.org/wiki/Phenylthiocarbamide) It is clear that there are many other such patterns among the components in wine and also clear that the impression based on smell alone can be very different than the impression when drinking and that in turn quite different depending on any food that might be consumed at the same time. Confusing, but fascinating.

One experiment I would make is to swirl a glass heavily and let it sit for a bit to see if this smell goes away. Often some of these compounds are quite volatile and this will make them just disappear.
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