Where Wine Gets its Flavors, Scientifically Speaking

I just finished reading a fascinating article on Gourmet Magazine's website about the chemical breakdown of smells and flavors in wine. It's a bit on the technical side, but I think that anyone interested in making wine (or anything, for that matter) taste and smell the way it does will get a lot out of it. My favorite portion of the article talks about the link between the peppery aroma in Syrah's and actual black pepper, as well as a few other characteristics in commonly drank wines. Here's a brief excerpt:

"I was reminded of this recently when I read Harold McGee’s report in The New York Times that scientists had traced Syrah’s characteristic peppery aroma to the presence of rotundone, the very same chemical that gives black pepper its characteristic scent. It joins a few other common wine scents that have been traced back to a specific chemical composition, such as pyrazines, which give Cabernets as well as bell peppers their pungent green aroma, and linalool, which scents everything from Gewürztraminer to Handy Wipes with its floral-fruity essence."

After you've finished reading this article, follow the link at the start of the quote to see The NY Times investigation into the matter. It's crazy how much chemistry goes into drinking. My high school chemistry teacher would be so proud.