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Recent mentions of "Volatile" on Snooth
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November 2009
I agree with you schellbe and read the very first posting on this topic. I ... are relative and highly 'volatile' depending on who and what wine is being rated.
As I mentioned before, there is a time and a place for everything and no score or formula will change what I want or what... Read moreI agree with you schellbe and read the very first posting on this topic. I ... are relative and highly 'volatile' depending on who and what wine is being rated.
As I mentioned before, there is a time and a place for everything and no score or formula will change what I want or what a sommelier (I trust) recommends before a meal...
There is a place for a formula and a place for a score...
I guess that most industries (car, Electronics, etc) have a 'best value product" and based on what? there is also an element of perception on everything... although in food and wine this is higher...
Check one of my previous postings and you'll see that the more familiar variables you have the more you could use a formula but in the end, it will be me (or you) who will make a decision, as it is with everything.
As Greg said, it could be just a money-making excuse to have a 'formula' and in the end my recommendation is to find a wine writer you trust and has an approach to wine similar to yours and go from there.
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October 2009
Snoothrank: 
Starting at $5.99
Plain on the nose, with some cedar scents. Nice bright strawberry and white ... simple. Finishes on nutmeg. Volatile acidity
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October 2009
But particles of something on a rock are not the rock, any more than perfume on ... that melt iron. It's only volatile at the temps found in volcanos or the center of the earth. So we don't smell it. I think the question is whether one would find the same "minerality" in wine... Read moreBut particles of something on a rock are not the rock, any more than perfume on ... that melt iron. It's only volatile at the temps found in volcanos or the center of the earth. So we don't smell it. I think the question is whether one would find the same "minerality" in wine from the same vineyard that is made from grapes picked a little riper and put into oak a little longer, and especially that goes thru full malolactic fermentation. My hunch is that especially with whites, it's the malic acid rather than the tartaric and / or lactic acid that people are tasting - it's a harsher acid on the palate. The various sulfur compounds that are in the wine will attenuate the perception even more.
And I think sugar levels at picking also have an effect, although even those can be misleading and misidentified. We can find various compounds and identify organic odors and flavors - vanilla, banana, strawberry, etc. To some degree, many of those also make the substance seem sweeter, even though there is not additional sugar. So if you taste something reminiscent of strawberry or raspberry in your garnacha, you may still find it sweeter and less "minerally" than the garnacha that exhibits less of that flavor, even though both will have the same amounts of RS. (hide)
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October 2009
Moi?
I like that guy's explanation. The thing is, minerals by and large aren't volatile. As a result, we don't smell them. Eric - is calcium chloride not mineral? It's a chloride? What about calcium bromide? What does iron smell like? Nothing really, it's a metal and at the... Read moreMoi?
I like that guy's explanation. The thing is, minerals by and large aren't volatile. As a result, we don't smell them. Eric - is calcium chloride not mineral? It's a chloride? What about calcium bromide? What does iron smell like? Nothing really, it's a metal and at the temperatures we are likely to encounter it, it is neither volatile nor tasty. If it were liquid, you'd burn half of your face off tasting it.
So people end up describing what they think they are experiencing. If you sense iodine, mention that specifically. That's precise. If you have undergrowth, mention that. People call it forest floor, humus, etc. That is specific. Mineral? No. We're usually talking about absence of overt fruit, about bright and even harsh acidity, and a subdued aromatic profile.
Do you describe a Barossa shiraz as "mineral"? Perhaps you should. Australia has the oldest soils on the planet. They are almost completely mineral. No volcanic activity for eons. Little organic matter; most has leached out centuries ago. Try a big Barossa shiraz and talk about mineral uptake.
Like I said. I'm sure people are tasting something. I'm equally sure it has nothing at all to do with actual minerals. (hide)
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October 2009
Snoothrank: 
The cork on this bottle was pristine and the condition of the wine was exceptional. Such a deep color and such reticence on the nose that one would be forgiven thinking this was decades younger. The nose opens with a huge fresh celery note that is slowly subsumed by wonderfully sweet... Read moreThe cork on this bottle was pristine and the condition of the wine was exceptional. Such a deep color and such reticence on the nose that one would be forgiven thinking this was decades younger. The nose opens with a huge fresh celery note that is slowly subsumed by wonderfully sweet and fresh black currant and black cherry fruit tones. With air the nuances of coffee, cigarette ash and burnt raisin tones add their detail to the bouquet though a touch of volatility does emerge, adding lift but also a bit of glue to the nose. In the mouth this is elegant with superb balance. The ripe, round tannins remain well concealed in a plush core of fruit. The lovely mouthfeel is complimented by the earthy floral tones and bitter cherry fruit the wine retains but the finish does reveal a bit of heat and the tannins gain a slight powdery edge with time in the glass. This is filled with fruit yet it lacks a touch a detail. It may very well continue to improve in the bottle. 91pts (hide)
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October 2009
Snoothrank:
A bit high toned on the nose and showing some volatility yet very aromatic with leafy tones of tobacco some sweet medicinal notes and a lovely array of assertive truffle and sweet angelica root tones. There’s a touch of teriyaki that emerges with air as well. While this retains a... Read moreA bit high toned on the nose and showing some volatility yet very aromatic with leafy tones of tobacco some sweet medicinal notes and a lovely array of assertive truffle and sweet angelica root tones. There’s a touch of teriyaki that emerges with air as well. While this retains a nice tannic bite it is fairly well resolved with a clear quality in the mouth that allows the bright sweet/sour cranberry tones to take center stage with hints of licorice and tar adding some detail around the edges. The fruit is fading a bit and doesn’t have great persistence in the mouth with a limestone mineral note taking over on the moderately long finish. A very enjoyable,, fully mature bottle of Barolo. 92pts (hide)
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October 2009
Snoothrank:
Generous golden colour with copper nuances.
Elegant and flavoursome with great ... smooth flavour and very volatile bouquet.
Balanced with a good persistence, it's a nice compromise between the fresh fruity aromas and the concentration of old spirit
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August 2009
The grade inflation over the past 20 years, and that's what it is, has made the ...
1980 75pts excessively volatile
1982 88pts
2001 - 93pts, explosive nose, length and elegance
2002 - 85-87pts short on the palate and lacks overall complexity
2003 - 92pts seriously long and... Read moreThe grade inflation over the past 20 years, and that's what it is, has made the ...
1980 75pts excessively volatile
1982 88pts
2001 - 93pts, explosive nose, length and elegance
2002 - 85-87pts short on the palate and lacks overall complexity
2003 - 92pts seriously long and powerful, remarkably accessible
2004 - 96+pts truly majestic, superb weight and density, finely-textured yet powerful style
1982 Sandrone barolo - 90pts superstar, explosively rich, chewy, very concentrated, should be stunning
2004 - 98pts breathtaking purity and definition, stunning grace and elegance
Now it can certainly be argued that the older wines were originally woefully underscored by Parker, and realize the recent releases have been reviewed by Antonio Galloni, but the difference in point scoring is significant.
We can certainly continue and many will argue that wines are being made better than ever but the theory behind the 100 point scale has always been that the rating are a numerical rating relative to the peer group. If that was truly so then the wines would tend to remain around their original point scored as the overall level of quality increased.
The fact of the matter is that there has been grade inflation and compression over the years, for whatever reason and that has made point scores less useful, for the moment I'm not getting into the discussion about their utility.
On the bright side I think we have pretty much reached the apex of point inflation, at least until someone goes over to a 110 point scale. (hide)
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August 2009
In general I agree with Greg until the last sentence. But let me explain why. ... when the molecule isn't as volatile we don't perceive it. And when it combines with oxygen or something, it becomes heavier and we think it went away. On the other hand, other compounds may split... Read moreIn general I agree with Greg until the last sentence. But let me explain why. ... when the molecule isn't as volatile we don't perceive it. And when it combines with oxygen or something, it becomes heavier and we think it went away. On the other hand, other compounds may split and then your wine becomes more earthy and leathery. Part of it has to do with the specific aromatic profile because those words are pretty inexact. I need to do some more research but I bet it also has a lot to do with the type of grape or grapes in the blend. Not 100% certain though.
As far as whites - it's true that they can oxidize which turns their freshness into something more nutty. That's what happens over time as the whites turn brown. But for many whites that have high acidity and that are fairly lean to start, I've found that those hold up best. If I have three bottles open, I'll drink the reds and get to the whites in a couple of days because for some reason I'm finding that those seem to be OK. So for me, I find that the whites hold up longer than the reds, but 1) that's on average, i.e. both young and old reds whereas the older reds seem to be more hardy; and 2)again, it may simply be a function of the whites I'm talking about, which tend to be Spanish. I don't have a lot of experience with many other whites because I usually just drink them.
Greg actually has a perfect laboratory for doing a little research on this because he always has something open around the office and whereas I'm probably going to have Spanish wine, he's got stuff from all over. So I can't say much about other whites, etc.
However, it's fairly established that temperature matters most. Oxygen is going to react with anything pretty much - it's why things rust, etc. But cold slows the reactions down. So whatever you do, you'll get the wine to hold up better if it's in the cold fridge than if you put it into your wine cooler and better in there than out on the kitchen counter.
One final caveat - if you have something that is really massive, tannic, and young, you might actually want to leave that out on the counter for a day. But that's a different issue. It's not the same as aging the wine, but it may help open it.
So I don't know the science but that's my 2 cents (hide)
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August 2009
Snoothrank:
VA on the nose is joined by pine, anise seed, roast pork, hoisin, even a touch of lychee. Very aromatic but that hairpray volatility can be off-putting to some. Nice balanced palate with a rich, seductive feel and a nice, perfumy inner mouth presence that gets drawn out on the long... Read moreVA on the nose is joined by pine, anise seed, roast pork, hoisin, even a touch of lychee. Very aromatic but that hairpray volatility can be off-putting to some. Nice balanced palate with a rich, seductive feel and a nice, perfumy inner mouth presence that gets drawn out on the long finish. This is delicious. 93pts (hide)
