The Green Bell Pepper scent is due to a combination of pyrazine compounds, which have a very strong aromatic intensity. It is a grassy smell that can be unpleasant when smelled alone. Very few recognize it the first time they smell it blind, however, it is very easy to detect once it is memorized.
This is a primary aroma typical of the Cabernet Sauvignon variety, but it can be also found in Merlot, Cabernet Franc, Petit Verdot, and Carmenere. It is very evident in young wines which have not yet developed other aromas, but it can be perceived also in some aged wines.
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