What is the aldehydic wine?

An aldehydic wine is a type of white wine that has a noticeable aldehyde character in its aroma and flavor. Aldehydes are a class of organic compounds that are characterized by the presence of a carbonyl group (-C=O) bonded to a hydrogen atom. They can be produced during the oxidation of primary alcohols, which are commonly found in grapes. In the context of wine, aldehydes can contribute aromas and flavors that are commonly described as green apple, bruised apple, almond, or marzipan.

The presence of aldehydes in wine can be influenced by several factors, including the grape variety, the winemaking process, and the storage conditions. Some grape varieties, such as Sauvignon Blanc, are naturally prone to producing higher levels of aldehydes. Certain winemaking techniques, such as extended skin contact or the use of oak barrels, can also contribute to the development of aldehyde character. Additionally, wines that have been exposed to excessive oxygen during production or storage may develop more noticeable aldehydic aromas and flavors.

Aldehydic wines can be polarizing among wine enthusiasts. Some appreciate the complexity and character that aldehydes can bring to a wine, while others may find the aromas and flavors to be unpleasant or overpowering. It's important to note that the presence of aldehydes in wine does not necessarily indicate a fault or flaw, as they can be a natural part of the wine's sensory profile.