These scents will almost never be found in a young, fresh, ready-to-drink white wine or in wines that are structurally less complex and more immediate. The hydrocarbon is linked not only to the minerality of the soil, but also to the refinement of wines and to the permanence on yeasts. It is not by chance that a sparkling wine such as Prosecco or a Ribolla have these characteristics, with a wood finish.
But how do you recognize the smell of hydrocarbon?
Scents that are bitter and penetrating such as notes of saline, smoked almonds and anything that pervades the nostrils with great intensity are within the range of hydrocarbon notes. You should not be afraid if a professional sommelier at a restaurant or wine shop recommends a wine which such characteristics. Which wine you choose obviously depends on the meal or occasion you are pairing it with. Wines with a typical aroma of hydrocarbon are excellent companions to more structured, seasonal dishes. A dish such as boiled fish or a fillet of sole is too delicate for such a strong wine. Your best bet is a crustacean which tends to lean on sweeter notes, perfectly balancing the robustness of the wine. Even white meat could be a good match such as turkey, chicken, baked pork or soft medium-aged cheeses accompanied by jams of a delicate consistency.