seeking clarification on aged bordeaux question

[Tastevin]

Hello Newsguy,
Sorry to see you have had some disappointments due to excessive Bell pepper aroma in red Bordeaux wines. It may be your olfactory system is particularly sensitive to this particular aroma and you'll never find a C. S. to suit you 100%. I do hope you will keep trying, otherwise you will miss out on the most wonderful wines. May I respectfully suggest, that you do some homework next time before laying out your hard earned dollars on whichever Classified red Bordeaux it is that takes your fancy. Don’t buy on a whim. Over here there is invariably a member of a reputable wine shop’s staff who can enlighten one about a particular wine; I am sure that is also the case in the States. Failing that, enquire if the shop has some relevant tasting notes in print; a good taster will usually make some comment about ripeness, and always about aroma.Of course, don't forget this Board. What you will be particularly trying to ascertain is the level of ripeness of the Cabernet Sauvignon grapes at harvest time at that particular property. I should add here that although ripeness is a major factor in the production of methoxypyrazines in the Cabernet Sauvignon grape, grape development, climate and other viticulture conditions can affect levels.
Methoxyprazines and Bell pepper aroma? Well, if I’ve remembered my wine chemistry correctly, it goes like this -
Bell pepper aroma is associated with Methox………., which are naturally occurring grape-derived flavour components and are grape-variety specific. Although Methox….. are in extremely low levels in Cabernet Sauvignon and Sauvignon Blanc grapes and wine, they give the distinctive aromas - ‘Bell pepper, herbaceous, earthy, grassy, vegetative’ - associated with those two grape varieties. Our ability to ‘smell’ the tiny amounts of Methox………………….. enables us to distinguish C. S. and S. B. from the other grape varieties.
Harvesting late influences the aroma intensity of Methox………..in the wine, levels drop rapidly as grapes ripen. Aroma levels can be adjusted by blending if a chateau has grapes available that were picked at different levels of ripeness.
So Newsguy we’re stuck with it to a higher or lesser degree (perhaps ‘stuck’ isn’t the correct word - I like just a touch of Bell pepper aroma). Levels vary from wine to wine, day to day, and person to person. Try decanting.
The clarets from St. Emilion are Merlot dominated, you might like to give those a try. Buy Grand Cru St. Emilions only, but be warned, if you find a chateau whose style you particularly like, always check that the label bears the words ‘Grand Cru’. Why? Well that’s another story.
Incidentally, do you smoke? Methox…….. is an additive in cigarettes.
[img]http://wines.com/ubb2/smile.gif[/img] T.