The Third Fundamental Trait of a Good Wine - Alcohol

As we continue through the four fundamental traits of a good wine, let’s now move on to alcohol.

Wine is simply fermented grape juice. Alcohol is a byproduct of the fermentation process where yeast converts the sugar in the grape juice (the must) to alcohol. The yeast will continue feeding on the sugar until the juice is fermented to dryness, which means all the available sugar has been turned into alcohol. The level of sugar in the must determines the maximum alcohol content of the wine can achieve. But, a wine maker may choose to cut short the fermentation process such that residual sugar remains in the wine (i.e., a ‘sweeter’ wine).

While the average wine contains around 11%-13% alcohol by volume (ABV), wines can have as little as 6% or as much as 20%.

Everyone tastes alcohol differently. To some, alcohol may have no taste. Others describe the alcohol in wine as having bitter, sweet, spicy and oily tastes, and sometimes all of these are perceived simultaneously. Higher alcohol wines tend to taste bolder and sometimes oilier, while lower-alcohol wines feel lighter. However, it’s most common that alcohol yields a warming sensation at the back of the mouth and throat.

Alcohol content affects a wine’s body. A wine with higher alcohol content will have a fuller, richer mouthfeel, while a lower alcohol wine will taste lighter and more delicate on the palate.

So, that just a quick look at the role of alcohol in wine. We’ve now covered three of for fundamental traits of a good wine: Acidity, Tannin and Alcohol. Next time we’ll conclude with a look at a wine’s sugar content. Cheers!

The Second Fundamental Trait of a Good Wine -- Tannin

Have you ever sipped a wine and immediately experienced a drying sensation in your mouth? That astringent sensation, generally associated with red wines, is associated with tannins.

Tannin is a chemical compound (polyphenol) that occurs naturally in the skin, seeds and stems of grapes. It can also be found in tea leaves, nuts with skins (e.g., almonds and walnuts) and dark chocolate, just to name a few.

Red wines are generally the ones that are highly tannic. This is because the process of making red wine involves leaving the grape skins, seeds and stems in contact with the juice of the grape during fermentation as shown in the photo.

But, tannic compounds also come from wood. So, barrel aging of wines can introduce yet another source of tannin.

Tannin is what gives a wine its complexity and depth of character. Without tannin, the wine would be 'watery,' 'thin' or 'flabby.' And, tannin is a great defender of oxidation. So, it defends against the small amounts of oxygen that gets introduced into a barrel or bottle that could otherwise spoil the wine.

With time, tannins are also responsible for producing that wonderful silky-smooth sensation in wines. The tannin compound actually chemically changes with time causing them to feel smoother and less harsh. Cabernet Sauvignon is the king of tannin and, when young, can have big tannins that can be described as 'rough' or 'dusty.' But with age the tannin ‘softens’ yielding the smooth sensation.

So, there’s a quick overview of the second fundamental trait of a good wine - Tannin. It works in conjunction with the other fundamental traits to add balance, complexity, and structure to wine.

Next time we’ll look at alcohol which is the third fundamental trait. Cheers!