The ghastly green in the spotlight

Friday, 7 September, 2012
WineLand
There are two different types of green in the wine world: the good green has to do with sustainability, organic production, proteas and other things nice and natural, while the other green refers to weedy, vegetative flavours in red wines, which have recently come under industry scrutiny – particularly for Cabernet Sauvignons and Bordeaux style blends.
The latter, ghastly green will be one of the burning industry issues in the spotlight at the WineLand One Agri Seminar, which takes place at Kleine Marie (Stellenbosch) on 19 September. The other topics are sensory evaluations and alternative trellising systems.

De Grendel cellarmaster Charles Hopkins opened a can of green peas (a flavour that is picked up in these “green reds”), when he started analysing the 3-isobutyl-2-methoxypyrazine (IBMP) levels – a key contributor to vegetative character – of several well-known red wines. He eventually shared these somewhat worrying results with a group of media and trade representatives.

The outcome was a definite increase in the demand for IBMP testing and a greater awareness from the wine making fraternity, with a post-graduate study by Vin Lab’s Emmanuelle Lapalies also seeing the light of day.

Hopkins will be joined by Lapalies and Nitida winemaker, RJ Botha – who has innovatively experimented with possible “degreening” solutions – while the academic vini- and viticulture duo, Drs Wessel du Toit and Albert Strever, will provide a broader view of the causes for greenness in red wine.
   
This presentation will include a tasting of different reds with varying levels of IMBP, while the latest research and possible solutions will also be put forward.

Winemakers and viticulturists in particular are encourages to attend these seminars, while anyone with a keen interest in wine will appreciate these discussions. 

For bookings or further information | call Quinita: +27.218634524 | visit our website.

Bookings close on 14 September, but with limited seats book now to avoid disappointment.

Charles Hopkins
Charles Hopkins

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