Pinot Noir's "cola" flavor - where does it come from?

For some reason, I've recently become fixated on the "cola" flavor in Pinot Noir. It's so distinctive. Although, in some wines, it's aggressive, and in others, barely noticable. Where does it come from?

[Robin Garr]

For some reason, I've recently become fixated on the "cola" flavor in Pinot Noir. It's so distinctive. Although, in some wines, it's aggressive, and in others, barely noticable. Where does it come from?

John, I don't know about its chemical base or whether it's a soil or climate feature, but I tend to find it most strongly in Central Coast Pinot and sometimes in Sonoma Pinot ... rarely from Oregon or Burgundy.

Interesting question. I've only noticed it in hot climate wines, or wines with the combination of spoofy style and hot vintage in Europe. I therefore assumed - but hastily add, that have no idea - that it had to do with a combination of wine making practices and heat.

I'd like to learn also. Cola is not something I want in a Pinot so I want to know what to avoid.

I think I notice it more in younger wines ... and cheaper wines.

For some reason, I've recently become fixated on the "cola" flavor in Pinot Noir. It's so distinctive. Although, in some wines, it's aggressive, and in others, barely noticable. Where does it come from?

Hmmm, "cola". It is not something I've really noticed. Not something that leaps out at me. Any specific examples?

I know what you're referring to...it's quite distinctive. I've no idea of the origin of the flavor, though.

http://www.wine-pages.com/guests/tom/taste.htm here's a list of lots of flavors and their sources.

Sue,

Here are two that tasted of "cola" recently:

Givry 1 Cru
Le Petit Pretan
2004
(also: cherry, earthy, little oaky)

Louis Latour
Santenay
2003
(also: cherry, blackfruit, kind of a thin wine in body and flavor)

[Jenise]

John, among American pinots, you'll find it quite routinely in Carneros region pinots. Try a Saintsbury sometime, the low-end Garnet and the pricy reserves all have that quality.

Thanks, guys. I'm going to try to dig up a little more info on the matter.

Hey Robert,

Thanks for the link. Good to see another person from Richmond.

When I first read this, I was wondering what the heck you were talking about, as I'd never encountered this character in pinot noir before. Then tonight I opened a Jadot 2004 Savigny-Les-Beaune La Dominode, and sure enough--there's a distinct cola flavor in the background. Maybe your post put that particular association in my mind, but there it is.

This is a young wine, and from a producer who in my experience has a good track record, so I'm hopeful that this wine will lose the cola character and improve with age. Otherwise, it's a fine wine.

-Paul W.

I enjoy a slight cola flavor. I think it's a distincitve quality I've only found in
Pinots. IT adds a bit of character to it. Too much, however, can make it taste flat.

I think by the lack of of comments, you weren't the only one who was wondering what the hell I was talking about. I posted the same question on another group and got even less response.

For what it's worth, I've noticed that cola flavour in Pinotage, which is a Pinot Noir-Cinsault hybrid. I've also found it in some Pinot Noirs, particularly Carneros.

Personally, I like it as long as it's not dominant.

I think I know where the cola flavor comes from. It comes from syrah. Pinot Noir makers have been cheating with syrah (to add color and body) since the beginning of time. With the explosion in popularity of pinot, you just know they're sneaking more syrah into the wine. The sudden appearance of an assertive cola note would explain it.

While I'm at it, here's a prediction: With the cratering of the California merlot market, expect to start finding curious green bell pepper notes in cheap California pinot noir. That juice has gotta go somewhere...

I agree with Jenise that it is often found in Carneros Pinot Noir --I think of it as a cherry cola element. However, I don't always find it in Saintsbury products. I prefer not to find it at all.