Wine Flavors from Fermentation - Part 2

So far, we've learned that wine gets it flavor from three things - the grapes, fermentation and aging. Last time we looked at the fermentation process and how the yeast can affect flavor. But before we move on to flavors associated with aging, let's take a step back to the first item that affects a wine's flavor - the grapes.

While the juice of the grape plays a leading role in the flavors of a wine, the other parts of a grape also can play a supporting role. Items such as the stems from the bunch of grapes, the grape skins and the seeds.

These grape solids are all potential modifiers of the finished wine's flavor. These grape solids contain tannins, proteins and other microscopic solids that can benefit the final product. But, other solids such as leaves, sticks from the grape vine and dirt are undesirable solids that are always removed (For reference, these undesirable items are often referred to as MOG: Materials Other than Grapes.)

With respect to the stems that the grapes were grown on, winemakers can decide if they want to de-stem the grapes before the wine making process begins.  White wines are usually made from de-stemmed grapes. But, a red wine’s tannin is increased by leaving some or all of the stems in the juice.

Grape skins also contain flavor compounds. And, just like brewing a cup of tea, the longer you leave the grape skins in contact with the juice, the bolder the flavors can become. The depth of color of a wine also comes from the length of time the wine is left in contact with the skins.  For example, if you remove the skins immediately, no color is imparted to the wine.  The best example of this is Champagne, a sparkling white wine, that is produced from Chardonnay grapes (a white wine grape), and Pinot Noir grapes and Pinot Meunier grapes that are both red wine grapes. Another example is rosé wines that are made from red wine grapes that see very little skin contact time after pressing resulting in the light pink color.

The grape seeds will also play a role in the wine's flavor as it ferments because they too contain tannin that adds structure and makes wines better able to be aged.

So, it's not just the juice from the grape that affect the flavor of the wine. These other solids play a very important role.

Next time we'll take a look at the final process that affects a wine's flavor, the aging process.

Until then, Cheers!

Behind the Cork™ - Wine of the Week

2014 Godelia Mencia ($19)

In a recent Behind the Cork™ - Wine of the Week I reviewed Godelia's White blend of Godello & Doña Blanco. I had to admit that I needed to do some research on these grape varieties. Here again, I need to do some homework.

The Mencia (men-thee-ah) grape is native to the northwest of Spain, with probably origins in Portugal. While in the past it has been only associated with table wines, the Mencia grape is becoming more widely known as a varietal.

The Godelia Mencia is cold-soaked and then begins to ferment as the tanks warm. The wine continues to soak on the skins for another six day. It spends 12 months on 90% French oak and 10% American oak, one-third of it being new oak.

This wine is very light on the nose, but exhibits good acidity and tannin, medium-bodied flavors of sour cherry and black licorice and finishes with a bit of characteristic acidity.

This was another fascinating introduction to a grape varietal. Godelia Mencia is definitely worth checking out. As a medium-bodied wine it pairs well with meat and cheese platters, a bold Spaghetti sauce or a nice grilled steak.

If you aren't familiar with Mencia, I strongly suggest given this one from Godelia a try! Cheers!

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Disclosure of Wine Sample Submission:  I received this wine at no cost for review. The opinions expressed are entirely my own.

Sample Provided by Donna White Communications

Wine Flavors From Fermentation

Wine's flavors come from the grapes, the fermentation process, and through aging. Last time we looked at the grapes that are the primary player in a wine's flavor. So, let's now explore how the fermentation process adds flavors to wine.

The only other ingredient in wine making, other than the grapes, is the yeast.  And, yes, yeast adds flavor. Just think of freshly baked bread.  Not that yeast makes wine taste like bread, but it certainly can impart flavor. Wine can be made from the natural yeast that forms on the skin of the grape, appearing as a white haze, as shown in the photo.  Or, winemakers can choose to use one of many strains of yeast that are produced in the laboratory in order to achieve the end result they are looking for.

The fermentation vessel also plays a role in a wine's flavor. Fermentation that is done in stainless steel tanks impart no flavor and allows the fruit flavors of the grapes to shine through. But, when fermentation is done in oak vessels the wine can take on woody flavors as well as flavors of spices, vanilla, and smokiness, as well as tannin that gives wine its mouth-drying, astringent, sensation.

Once fermentation is complete and the yeast has given its life for the production of alcohol, the yeast can either be immediately removed or the dead yeast (called lees) can be left in the fermentation vessel for some additional time to add yet additional flavor. This often adds a bit of bread-like aroma to the wine and makes for a richer mouth-feel of the final wine. Battonnage, or the stirring of the lees in the wine, can also enhance these flavors.

The fermentation process can also result in wines that are a bit sweet. Typically, the yeast will consume all the grape's natural sugar, turning it all to alcohol. But, if the fermentation is halted before all the natural sugar is consumed by the yeast, the wine will retain 'residual sugar' and be a bit sweet.

Oh, and by the way, the grapes, not just grape juice, can also play a role during fermentation. But, we'll leave that for next time. Until then, Cheers!

Behind the Cork™ - Wine of the Week

2015 Godelia Godello-Doña Blanca White Blend ($17)

I must admit, I had to do a little research on this one. The Godello and Doña Blanca grapes were ones that I wasn't familiar with, but am so glad that I had the opportunity to learn something new.

The Godello grape is grown in both Spain and Portugal. And, it's one that was on its way to extinction in the 1970s. But efforts were made to rescue this grape that now has a solid foot-hold in Galicia. These grapes produce intensely bright, acidic wines with citrus flavors and noticeable minerality. This leads to a long finish, ending with hints of saline. 

To counter the bold Godello, the Doña Blanca grape, also from Spain and Portugal, is often used. This grape is aromatic, but light and delicate. In the past, it was used to produce white port, but now seems to be most often blended with other grapes, as is done with this wine.

This Godelia Godello-Doña Blanca white blend is produced from hand-picked grapes that are chilled for 24-48 hours to 23 degrees F. This process causes the grapes to split and begin maceration on the skins. The grapes are then pressed while simi-frozen and fermented in stainless steel tanks, thus preserving their bright fruit flavors.

This white blend was a real pleasant surprise. Not only did I get to learn about a couple of grape varieties, but I got to enjoy a really nice, bright and flavorful wine.  If you are able to find this one,  pick it up! This was a real eye-opener for me and one that I'd go back to often!

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Disclosure of Wine Sample Submission:  I received this wine at no cost for review. The opinions expressed are entirely my own.

Sample Provided by Donna White Communications

Wine Flavors - The Grapes

Last time, we started the exploration of wine flavors. And, basically, a wine's flavor comes from the grapes, the fermentation process and its aging. So, let's jump right in and start with the star of the show, the grapes.

You might think "Well, of course a wine's flavor comes from the grapes." And, yes, the grapes are extremely important in the wine making process and form the basis for how the wine will taste. But, within a grape variety, there can also be tremendous variations associated with factors such as where the grapes are grown and when they are harvested.

Location is very important. Factors such as day and night time temperatures, sunlight, the amount of rainfall and soil type all play into a wine's terroir. Grapes grown in cooler climates such as in Bordeaux, will tend to have their red fruit flavors enhanced (e.g., cherry and red currant) and be a bit lighter in body while warmer climate Cabernet Sauvignon grapes grown in California's Napa Valley produce bigger fruit flavors (e.g., blackberry, black currant and black cherry).

Harvest time also plays a huge role in a wine's flavor.  Winemakers are constantly checking the sugar levels of the grapes in the vineyard (Brix) as they ripen. As the sugar levels increase in the grapes, the acid levels that produce tartness will decrease. So, winemakers chose the Brix-to-acid ratio that will produce the flavor of wine they are looking for.

Where the grapes are grown and when they are harvested plays a huge role in the flavors of all wines. But, once these flavors are established, the fermentation process and aging will also contribute to a wine's final flavor. We'll look into these factors in the next couple of blogs. Until then, Cheers!