Ever Wonder? What Exactly is in Wine?

We know that wine is a lovely drink made from fermented fruit, but what exactly is in a bottle of wine?

Water

Wine is usually comprised of 80-90% water that is directly extracted from squeezed grapes. In rare instances, water may be added to dilute the wine when the alcohol content (or potential alcohol) and/or phenolics become excessive. However, this practice is quite uncommon.

Alcohol

Between 10% and 15% of wine consists of alcohol, specifically ethyl alcohol (also known as ethanol), which is the primary alcohol component in wine. Other alcohols, such as glycerol and methyl alcohol (also known as methanol), may also be present in wine. Why is alcohol significant in wine? It imparts a “body” and “weight” to the palate, providing a tactile sensation as the wine’s elements linger in the mouth. Ethanol plays a crucial role in your nose as well, as it evaporates rapidly and carries the wine’s aromas up to your olfactory receptors.

Acid

The amount of acid in wine typically ranges between 4 to 8 grams per liter (g/L). To put this in perspective, a bottle of wine is 750 ml or 3/4 of a liter. Thus, a typical bottle of wine has 3-6 gm of acid. This level can vary based on the style of wine, grape variety, and region of production.

Tartaric acid is the most common acid found in wine.

Sugar

Most wines, including common varieties like Cabernet Sauvignon, Chardonnay, and Merlot contain less than 4 g/L of residual sugar or less than 3 gm. Glucose and fructose are the two simple sugars that can be found in equal amounts in the grapes. At harvest, grapes typically contain about 15 – 28% sugar. These sugars are highly fermentable, and the yeast converts these sugars into ethanol, making grape juice into wine.

Phenolic Compounds

This gets a bit technical, so hang in there. Phenolic compounds are tiny molecules, called polyphenols and phenolics and they can really make a difference in wine. Some of these compounds include anthocyanins, flavanols, tannins, and vanilla. We know that vanilla aromas and flavors come from oak barrels and tannins come from the skin, stems, and seeds of the grapes. But, the other compounds affect the wine’s color. Anthocyanins are the ones that give red wine its color. The more anthocyanins there are and the less acidic the wine is, the redder it will be. Flavanols are yellow pigments found in white wines. These compounds are sensitive to light, which helps wine look more golden in warmer climates compared to cooler climates.

So, there you have it! Wine is primarily composed of water, along with some alcohol, acids, sugar, and phenolic compounds. When a wine tastes ‘off,’ it’s typically due to an imbalance in these components. Acquiring the right balance is challenging, which is what makes winemaking such a captivating art. Cheers!

The Relative Sweetness of Common Red and White Wines

Last time we looked at the difference between a “Dry” wine and a “Tannic” wine. In the wine world, “Dry” refers to the sweetness, or amount of residual sugar, in the wine while “Tannic” refers to the astringent effect on your palate of the wine that comes from the grape skins, seeds, stems and oak aging.

To recap from last time, the amount of Residual Sugar (RS) in a wine is categorized as follows:

  • Dry: Less than 1% sweetness or <10 gm/L of RS

  • Off-Dry: 3% to 5% sweetness or 10-35 gm/L RS

  • Sweet: Above 5% sweetness or 35-120 gm/L RS

  • Very Sweet: Above 12% sweetness or 120 - 220 gm/L RS

The final amount of residual sugar in a wine is entirely up to the wine maker.

One thing wine makers can do is to harvest the grapes a bit later in the growing cycle when the grapes have developed more natural sugar. But, even this doesn’t ensure a sweeter wine. In fact, if sufficient yeast is added to the juice of the grapes (the must), it will convert nearly all of natural sugar to alcohol. So, a high sugar content grape juice can actually lead to a dry wine, but its alcohol content will be higher.

It’s also true that many wine makers may choose to include some residual sugar to please a particular customer segment.

Now, it may surprise you but most common varietal wines are indeed “Dry” based on the amount of RS in them. So, let’s focus in a bit on the relative sweetness of some common wines.

Red Wines

  • Dry Wines: Cabernet Sauvignon, Cabernet Franc, Merlot, Zinfandel, Syrah, Malbec, Zinfandel, Pinot Noir, Garnache, Petit Verdot, Petite Sirah, Gamay, Tannat, Barbera, Nebbiolo, Montepulciano, Sangiovese and Tempranillo

  • Off-Dry Wines: Lambrusco

  • Sweet Wines: Port, Marsala

White Wines

  • Dry Wines: Chardonnay, Chablis, Sémillon, Sauvignon Blanc, Chenin Blanc, Viognier, Pinot Grigio, Albariño, Extra Brut & Brut Sparkling Wines

  • Off-Dry Wines: Muscat, Gewurztraminer, Riesling, Extra-Dry Sparkling Wine

  • Sweet Wines: Sauternes, Moscato, Tokaji, Ice Wines, Demi-Sec & Doux Sparkling Wines

Again, everyone’s palate is different. What you might find to be “too sweet” may be just perfect for someone else. Wine is a journey, and it's all about exploring different wines and finding what best suits your palate. Just remember, when it comes to exploring wine, keep it fun and simple; don't get caught up in overthinking the process. Cheers!

Don't Confuse a Dry Wine with a Tannic Wine

Photo by Bundo Kim on Unsplash

Wine terms can be confusing. Especially the terms “dry” and “tannic.”

Have you ever taken a sip of red wine and noticed that your mouth feels dry or dusty? Almost that ‘cotton-mouth’ feel? Well, that is a sensation that is generally associated with red wines.

The dry sensation is due to the wine being astringent and its effect on the tissue in your mouth. Some people have also described the sensation as making their mouth pucker.

The culprits that causes this drying sensation in your mouth are actually chemical compounds (phenolics) that naturally occur in grapes. These ‘tannin’ come from the grape skins, seeds and stems.

So, while a ‘dry’ sensation in your mouth is associated with tannin, the wine term “Dry” actually refers to the lack of sweetness - the amount of residual sugar. A “Dry” wine will have little to no residual sugar, meaning that the fermentation process converted all the natural sugar in the grape juice to alcohol. Residual Sugar (RS) is categorized as follows:

  • Dry: Less than 1% sweetness or <10 gm/L of Residual Sugar

  • Off-Dry: 3% to 5% sweetness or 10-35 gm/L RS

  • Sweet: Above 5% sweetness or 35-120 gm/L RS

  • Very Sweet: Above 12% sweetness or 120 - 220 gm/L RS

So, in summary, a wine that makes your mouth fell dry is ‘Tannic’ while a ‘Dry‘ wine is one with little or no residual sugar. Cheers!