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Why Do Some Wines Have a “Cat Pee” Aroma?
When you sniff a glass of wine, you may detect various aromas that are linked to the grapes, the fermentation, the aging, and the environment of the wine. Some of these aromas may be pleasant, such as fruity, floral, spicy, or earthy, while others may be weird, unpleasant, or even disgusting, such as sweaty, moldy, burnt, or cat pee-like. Yes, cat pee. If you have ever smelled a wine that reminded you of cat urine or ammonia, you are not alone. Many wine drinkers and experts have reported this phenomenon, which can be both puzzling and fascinating. In this blog post, we will explore this topic and answer some questions you may have about the “cat pee” aroma in wines.
What is the “cat pee” aroma?
The “cat pee” aroma, also known as “cat pee on a gooseberry bush” or “cat box,” refers to a scent that resembles the urine of a cat, particularly female cats that have not been spayed or neutered. This scent is usually described as pungent, acrid, sulfurous, or even stinky. It can be more or less intense, depending on the wine, the vintage, and the individual’s sensitivity and preference. Not everyone who smells this aroma in a wine perceives it negatively, though. Some may find it intriguing, exotic, or even attractive, while others may find it repulsive, offensive, or a sign of a flawed wine.
What causes the “cat pee” aroma in wines?
The “cat pee” aroma in wines is mainly caused by a group of volatile organic compounds (VOCs) that are produced by the grapes, the yeast, or the bacteria involved in the fermentation and aging process. These VOCs include compounds such as methoxypyrazines, thiols, and sulfur compounds, which can contribute various flavors and aromas to the wine, depending on their concentration and interaction with other compounds. In the case of the “cat pee” aroma, the most important VOCs are the methoxypyrazines, which are found both in the grapes and in the leaves and stems of the vines that surround the vineyard. The methoxypyrazines can be absorbed by the grapes during their growth and be released during the fermentation and aging stages, where they can undergo chemical changes that enhance or mask their aromas.
How do methoxypyrazines create the “cat pee” aroma?
The methoxypyrazines that contribute to the “cat pee” aroma in wines are mainly 2-methoxy-3-isobutylpyrazine (IBMP) and 2-methoxy-3-sec-butylpyrazine (SBMP), which have different thresholds and characters. IBMP has a lower threshold and is more grassy, vegetal, and herbaceous, while SBMP has a higher threshold and is more earthy, smoky, and sweaty. Both IBMP and SBMP can resemble the odor of a cat’s urine, especially when they are present in high concentrations. The reason why these methoxypyrazines evolved in the grapes and the vines is not fully understood, but some studies suggest that they may serve as natural repellents against herbivores, such as birds or insects, that would otherwise eat or damage the vines. The methoxypyrazines can also act as pheromones that attract or signal to other organisms, such as predators or mates, but this function is not confirmed yet.
What types of wines are more likely to have the “cat pee” aroma?
The “cat pee” aroma in wines is not limited to a specific type of grape or wine, but it is more noticeable in some wines than others, depending on the grape variety, the climate, the soil, the winemaking techniques, and the aging conditions. Some of the wines that are more likely to have the “cat pee” aroma are:
– Sauvignon Blanc: This grape is known for its herbaceous, grassy, and tropical aromas, which can include the “cat pee” aroma as a minor or dominant note, depending on the style of the wine. Sauvignon Blanc is grown in various regions around the world, from France to New Zealand, and can range from crisp and acidic to ripe and fruity, depending on the climate and the winemaking style. Some enthusiasts even seek out the “cat pee” aroma in Sauvignon Blanc as a desirable trait, as it can enhance the wine’s complexity and distinctiveness.
– Chenin Blanc: This grape is versatile and can produce a range of styles, from dry to sweet, from still to sparkling, and from light to full-bodied. Chenin Blanc is grown in France, South Africa, and other countries, and can have a wide range of aromas, from honey, apple, and quince to mineral, floral, and yes, “cat pee.” The “cat pee” aroma in Chenin Blanc is usually less pronounced than in Sauvignon Blanc but can still be detected by some tasters.
– Cabernet Franc: This grape is often used as a blending partner for Cabernet Sauvignon or Merlot but can also stand alone as a varietal wine. Cabernet Franc is grown in France, Italy, Canada, and other countries and can have a range of aromas, from red and black fruit to bell pepper, tobacco, and green herbs. The “cat pee” aroma in Cabernet Franc is usually associated with the green herbaceous notes, such as mint, thyme, or sage, rather than with the fruitiness.
– Syrah/Shiraz: This grape is known for its spicy, peppery, and meaty aromas, as well as its dark fruit flavors and full body. Syrah/Shiraz is grown in various regions around the world, from France to Australia, and can have different styles, from elegant and floral to bold and tannic. However, some Syrah/Shiraz wines can also have the “cat pee” aroma, especially when they are young and unripe, as the methoxypyrazines are more pronounced in the early stages of the grape’s development.
How can you avoid or embrace the “cat pee” aroma in wines?
The “cat pee” aroma in wines is not a defect or a sign of a bad wine, but it may not be to everyone’s taste or expectation. If you want to avoid or prevent the “cat pee” aroma in your wines, you can do some of the following:
– Choose wines that are not likely to have the “cat pee” aroma based on the grape variety, the region, or the vintage. For example, if you don’t like Sauvignon Blanc with a “cat pee” aroma, you can try Chardonnay, Riesling, or Pinot Gris instead.
– Look for wines that are made without or with minimal oak aging, as oak can mask or mute the “cat pee” aroma, especially in white wines. If you prefer a more fruity or floral wine, you may like wines that have been fermented or aged in stainless steel or concrete tanks.
– Serve the wines at the proper temperature, as the “cat pee” aroma can be more pronounced at warmer temperatures, especially in white wines or rosés. If you chill the wine to a cooler temperature, you may reduce or mask the “cat pee” aroma or enhance other aromas that you prefer.
However, if you want to embrace or appreciate the “cat pee” aroma in wines, you can do some of the following:
– Keep an open mind and nose, and try to identify the various aromas in the wine, including the “cat pee” aroma, without judgment or prejudice. You may discover new scents and flavors that you had not noticed before, and you may expand your wine vocabulary and knowledge.
– Pair the “cat pee” wines with food that can complement or contrast the aroma, and bring out the best in both. For example, you may pair a Sauvignon Blanc with a green salad, a goat cheese, or a seafood dish, and highlight the grassy or oceanic notes of the wine.
– Experiment with different wines, regions, and vintages, and find out which ones have the most or the least “cat pee” aroma, or which ones you like or dislike for other reasons. Wine tasting is a subjective and personal experience, and what may be “cat pee” to some may be “gooseberry” to others.
Conclusion
The “cat pee” aroma in wines is a unique and intriguing phenomenon that can add complexity and diversity to the wine world. While not everyone may appreciate or enjoy this aroma, it is worth exploring and understanding, as it can reveal the complex chemistry and biology of the grape and the wine, as well as the preferences and biases of the taster. If you want to learn more about wine aromas and their origins, you can continue reading our blog or join our online course on wine tasting and sensory analysis. Cheers!
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