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Pastimes : Wine You Can Enjoy @ Under $20 -- Ignore unavailable to you. Want to Upgrade?

To: caly who wrote (635)	2/14/2008 2:48:40 PM
From: Thomas Mercer-Hursh	Read Replies (1) \| Respond to 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.

To: caly who wrote (635)	2/14/2008 3:33:11 PM
From: Mark Marcellus	Read Replies (2) \| Respond to of 1277

I think I know what you're talking about. I've experienced that aroma in Australian Shiraz recently(a Rufus Stone 2003). I call it "airplane glue" - and I'm not completely convinced that it's from the wine only. This was the first Rufus Stone with a screwcap, and I'm wondering if there could be come kind of reaction going on between the material in the screw cap and the wine. In any event, with my bottle the aroma more or less dissipated after the bottle was open for a while.