A six year study of New Zealand's award-winning sauvignon blanc wines has identified the three key flavours in the variety.
Passion fruit and asparagus, two key flavours, have obvious general appeal. However wine lovers may find the third – cat’s pee - less than appealing.
For once, this is scientific fact rather than wine makers' blather.
“We’re talking extraordinarily low levels of that chemical compound,” says Simon Nunns of Coopers Creek Winery.
“We’re talking parts per billion.”
The isolation of cat’s pee, asparagus and passion fruit compounds are just some of the findings of the sauvignon blanc project - a joint study by Lincoln University, Plant and Food, and Auckland University
The six year, $13 million project will help improve the quality of the product, as well as improve overseas sales - a market worth almost a billion dollars in 2008.
As a descriptive phrase ‘cat’s pee’ certainly catches one's attention.
“It isn’t something that is very appealing to many people,” says Rex Ormandy or Vino Fino Wine Merchants.
“But it does have a quality about it that people will remember. It’s something that sticks in their brains.”
And despite the connotations, wine experts say it is a vital feature of our world renowned sav blancs.
Some wineries even trade on the description.
“It does add a note of interest to the wine and a note of intrigue to the wine,” says Mr Nunns.
“It’s capturing that essence of fruitiness and vibrancy and delicate flavour that makes NZ sav blanc stand out,” says Mr Ormandy.
And with the already mighty reputation of New Zealand sauvignon blancs.
“They’re the best in the world,” says Mr Ormandy.
“There’s no doubt about that.”
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