Welcome to the Weekly Wine Quiz, peoples.
Based on feedback from ever-so-vocal-and-intelligent peeps like you, I supply the quiz question each week, but do *not* supply the quiz answer directly in the post. That’s because YOU are supposed to supply the answer in the comments, and then tune back in later today in the comments section for the official answer.
Over the next few weeks, I’ll be focusing on a topic that many wine lovers love to hate, and which many other wine lovers just love: OAK. Why? Because I felt like stirring the pot, okay?
Some Coffee With That Oak?
What volatile compound imparted by oak barrels is responsible for giving a wine aromas of coffee or toasted hazelnuts?
- A. Furans
- B. Dimethyl pirazines
- C. Acetic acid
- D. Eugenol
Cheers – and good luck!
Eugenol?
I will go with A, but that is a complete shot in the dark.
I agree. A! shot in the dark.
Your late, Mr. Garcia – we've already answered officially in the comments. Love your ties, and Fire On The Mountain, by the way. ;-)
B – Dimethyl pirazines – don't ask me to say it!
Here commenceth the official Wine Quiz Answer:
B. Dimethyl pirazines
Dimethyl pirazines, from phenolic aldehydes, impart the toasted hazelnut and coffee aromas. Furans tend to give toasted almond aromas, Eugenol imparts clove-like aromas, and acetic acid makes a wine smell like… vinegar.
Cheers!