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Is there sulfur in the wine?

Mixed with wine performs antioxidant, antiseptic, disinfectant and color purification functions.

 When we taste a  wine , we do it taking into account what we perceive in the assessment through the senses.  One of the senses that are actively involved is smell. With it, we detect aromas and smells. In this way  we call the aroma a pleasant stimulation of olfactory nerves, and smell of negative stimulation. 

Perceive the smell of burning phosphorus can be both an indicator that the wine is not in the desired state, and slightly unpleasant in the nose.

This is due to the presence of sulphurous dioxide in the  bottle .

While sulphurous dioxide is moderately used for winemaking because it prevents microbes and bacteria, excessive use can cause that characteristic odor to occur in them.

 Sulphur dioxide is a chemical compound of sulfur and oxygen .  It is the most widely used additive in winemaking, and also the most indispensable. 

 Mixed with wine in the right quantity, it performs antioxidant, antiseptic, disinfectant and color purification functions,  which makes this molecule a virtually indispensable tool, not only in the production of wines, but also in other products food. Without the use of sulphurous anhydride the wines we would obtain would most likely be worse in color, aroma and with clear microbiological deviations.

Bodega La Azul is located in Tupungato, centre of Valle de Uco, Mendoza and has its own  vineyards  that are 1200 metres above sea level. There is a Blend Malbec - Cabernet Sauvignon aged for 15 months in oak barrels, 70% French, 30% American.

 It is a wine that surprises with its complexity and intensity.  On the nose the smell of fired phosphorus to which it referred to earlier is detected, although it feels intense with forest  fruits  and pepper, assembled with aromas of vanilla and chocolate. On the palate the tannins are sweet and structured, well-bodied, complex, refreshing acidity, and with a long finish.

Taking into account its vinification  vintage  (2013) and its end of guarding, indicates the imperative need for oxygenation.

By letting it stand for a few minutes, it was to be expected that the smell was transformed into aroma meeting the expected expectations of being  a great wine to taste. 

Rating: 0/5.