WINE LIST

a white + a rose + a red

1. Albariño (Rias Biaxas)
2. Rosé of Grenache (Rioja)
3. Gamay (Beaujolais Villages) w/Carbonic

For starters, these compounds lead to VERY pleasing FRUITY and floral notes

(apple, banana, citrus, pineapple, strawberry, raspberry, blossoms …the list goes on and on and depends on the type of Ester and there are many!)

These compounds are unique because (unlike other compounds) they aren’t found in the grape, but created during fermentation! …and they are created as a reaction between different acids and alcohols!

Esters degrade over the course of a year and are most intense in freshly fermented wines. You are more likely to notice them in youthful wines.

Here are a few PLEASING examples that are most common:

Isoamyl Acetate (isoamyl alcohol + acetic acid) the banana/pear drop one which you’ll find in a lot of carbonic wines like Beaujolais

Isobutyl Acetate (isobutyl alcohol + acetic acid) the apple + honeysuckle one which you’ll find in a lot of youthful whites like Pinot Grigio or Riesling

Octyl Acetate (octyl alcohol + acetic acid) the citrus and citrus blossom one which you’ll find in youthful whites like Sauvignon Blanc and Albariño

ALSO Excessive amounts of  certain esters can negatively impact the quality of wine… for example:

Ethyl Acetate (acetic acid + ethanol) In small amounts this smells like ripe red fruit and red flowers. In high concentrations it leads to nail polish remover and vinegar notes (VA…which can be a fault)

TYPE OF YEAST

• Neutral Yeasts – produce lower quantities
• Aromatic Yeasts – produce higher quantities

FERMENTATION TEMPERATURE

• Warm may produce more, cool may retain more
• Warm is known to give more floral esters, cool is known to give more fruity esters

CARBONIC FERMENTATION

Also…
Certain esters that are grouped together can create a different aroma from what they smell like on their own