alcohol is irritating, and produces a pungent,
“hot” sensation in the mouth, as well as in the
nose. As a volatile chemical, alcohol has its
own distinctive aroma, which we experience
at its purest in unflavored grain alcohol or
vodka. Its chemical compatibility with other
aroma compounds means that concentrated
alcohol tends to bind aromas in foods and
drinks and inhibit their release into the air.
But at very low concentrations, around 1% or
less, alcohol actually enhances the release of
fruity esters and other aroma molecules into
the air. This is one reason that wine, vodka,
and other alcohols are valuable ingredients in
general cooking, provided that the proportion
is small or the alcohol mostly removed by
long cooking.
The Tears of Strong Wine and Spirits
Regular drinkers of strong wines and
spirits have probably mused upon the odd
phenomenon known as “tears” or “legs,”