Back in 2001 I was working in NYC, living in Hoboken and my commute was horrendous…it literally took me an hour and a half (or more depending on delays) on a combination of the PATH, the Subway and walking 22 blocks to get to work. I picked up the habit of buying the NY Post on the first leg of my commute, mainly for Page Six, I will admit, but I also read the news, and then the New York Times on the second half. To this day, I still read both of those papers online, plus a handful or more other papers.
I have to say, in all those years, this is the first time I recall the Post having a news article (I rarely even recall a wine review to be honest) about wine that didn’t involve stolen wine.
Apparently there is a new threat to the aroma of wine: Ladybugs. While good for pest control, it has been found by a new Iowa State University study that Ladybugs emit a foul smelling liquid that can be detected in very small amounts by the human nose. Likened to the scent of green peppers and roasted peanuts, the aroma has been dubbed “Ladybug Taint” and is reportedly becoming more common in wine. The article isn’t long, you can find the AP text here.
The article asserts that the Ladybugs are being mixed into the grapes during the fermentation process. I will have to poke around the internet today to see if I can’t find out anything more, but if for nothing else, “Ladybug Taint” made me chuckle this morning.