Reader Asks: Does Non Alcoholic Wine Spoil Faster?

Photo by Lily Combs on Unsplash

An EverWonderWine reader recently had a bad experience with a non-alcoholic wine. It thickened and smelled bad just a few days after opening. The question asked was “What makes a non-alcoholic wine go bad quicker than regular wine?”

There are several factors that could have contributed to the non-alcoholic wine spoiling rapidly.

Here are some of the factors:

• Alcohol acts as a natural preservative. Regular wine usually has 12–15% alcohol by volume (ABV), which helps prevent spoilage by inhibiting bacterial growth.

• Non-alcoholic wine has little to no alcohol (often less than 0.5% ABV), so it lacks that natural protection, making it more vulnerable to spoilage.

• Without any alcohol, oxidation and microbial growth occur more rapidly after opening a bottle.

• Without alcohol to inhibit growth, bacteria or wild yeasts can thrive, especially in a warm environment.

• These microbes can metabolize the residual sugar and other compounds in the wine, producing by-products that change the texture, making the wine thicker or syrupy.

While alcoholic wine (especially red wine) can often last 3–7 days once opened (depending on storage), non-alcoholic wine typically lasts 2–3 days in the fridge after opening when also using a wine-pump stopper to reduce oxygen exposure.

So, once you’ve opened that bottle of non-alcoholic wine, your best bet is to finish it off! After all, it’s non-alcoholic! Cheers!

Behind the Cork™ - Foley Sonoma Estate Cabernet Sauvignon

2016 Foley Sonoma Estate Cabernet Sauvignon ($55)

Foley Sonoma was founded in 2016 in Alexander Valley, part of the Sonoma Valley, CA.

Their winemaking philosophy is about pure varietal expression which produces award-winning, balanced wines rich in fruit and deep in character.

They produce 4,000 to 6,000 cases annually.

This Foley Sonoma Estate Cabernet Sauvignon is deep purple in color. On the nose it has rich aromas of blackberry, black plum, currant and oak. On the palate, this is a full-bodied wine with soft tannins and balanced acidity. It has rich, dark fruit flavors and has a long finish that is extremely soft and smooth.

This Foley Sonoma Estate Cabernet Sauvignon is a gem. And, for a Alexander Valley Cab of this quality, it’s a bargain! If you love a big, rich Cab, this one’s for you. A great fit as this week’s Behind the Cork™ Wine of the Week. Cheers!

When Buying an Italian Wine Check to See if it is DOC or DOCG - They Are Different!

In Italian wines, DOC and DOCG are classifications that signify different attributes:

DOC – Denominazione di Origine Controllata (Controlled Designation of Origin):

• This classification was established in 1963

• It ensures that wines are made in a specific region using specific grape varieties and production methods.

• Regulations cover the permitted grape types, yield limits, aging requirements, and production methods.

• Bottles will have the DOC classification on a band around neck of the bottle

• There are hundreds of DOC zones in Italy.

Think of DOC as a guarantee of geographic origin and quality control but with some flexibility.

DOCG – Denominazione di Origine Controllata e Garantita (Controlled and Guaranteed Designation of Origin):

• This is a higher level classification than DOC that was established in 1980.

• It has all the DOC requirements plus stricter rules on production, yield, and quality.

• Wines must pass analytical tests and taste tests before being approved for sale.

• Each bottle must have a numbered government seal around the neck to prevent counterfeiting.

• There are only around 70 appellations that are officially recognized as DOCG in Italy.

The DOCG classification is reserved for wines of higher quality and geographic significance. But, that does not necessarily mean that they are prohibitively expensive.

So, next time you are looking to pick up some Italian wine, be sure to also check the band around the neck of the bottle to see if it is DOC or DOCG. Cheers!

Behind the Cork™ - Virginia Wine Governor's Cup Overall Winner: Barboursville Vineyards

2023 Barboursville Vineyards Vermentino Reserve ($23)

Earlier this year, a qualified team of judges sampled over 620 of the best Virginia wines, ciders and meads from across the Commonwealth. Over the past several weeks, I’ve featured the wines that comprised the winning case. Now we come to the wine with the highest overall score thus the one taking home the coveted Governor's Cup - Barboursville Vineyards Vermentino Reserve.

If you are not familiar with Vermentino, it’s a wine of medium lightness of body, that’s in between Sauvignon Blanc and Chardonnay.

This wine was produced from 100% Vermentino that was fermented in stainless steel with no malolactic conversion and then aged for 7 to 8 months, on lees, again in stainless steel.

The Barboursville Vineyards Vermentino Reserve is a pale gold in color with aromas of lemon and pear. On the palate, this medium-bodied wine has nice bright acidity along with some minerality and a touch of saline. It finishes long, soft and smooth. [ABV: 13%, TA: 6.1 g/L, pH: 3.46, RS: 0.1%]

No where else will you find a grand-champion wine like this Barboursville Vineyards Vermentino Reserve at this price. And, at last check, it’s still available on-line. This is great winner featured as the Behind the Cork™ Wine of the Week. Cheers!

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Disclosure of Wine Sample Submission: I received this sample at no cost for review.

Media Sample Provided by Barboursville Vineyards, Virginia Wine and Donna White Communications

Reader Asks "Was I Supposed to Consume it Earlier?"

Photo by DAVIDSON L U N A on Unsplash

I recently received a message from a EverWonderWine reader regarding a bottle of white dessert wine that said “Just opened a 2011 bottle. Wine is dark red brown and tastes like molasses with a hint of vinegar. Bleh! What happened? I loved it at the tasting. Was I supposed to consume it earlier?”

So first, the simple answer is “Yes,” the 2011 white dessert wine should have been consumed earlier. No white wine should look dark red-brown, taste like molasses and have a hint of vinegar.

But, the fact that the wine went bad is not necessarily because of the age. A 2011 bottle of wine, if properly sealed and stored could easily have lasted 14 years. The color may darken over time but it won’t become like molasses with hints of vinegar.

To me, it sounds like the bottle probably was not well sealed and/or it wasn’t stored properly. When a wine gets exposure to oxygen, through an improper seal (e.g., a leaky cork), it will oxidize. Just as a pealed banana or apple turns brown with time, so too will a white wine. The other likely culprit could be improper storage temperature and/or exposure to direct sunlight. Wines should always be stored in a cool and dark place if they are going to be held for any period of time. Room temperature is too warm for wine. Storage temperatures should be “cellar” temperatures which range from 46° - 60° F for white wines to 50° - 65° F for red wines. And, ensure that your wines are kept out of direct sun light, preferably in a dark closet, basement or wine refrigerator.

So, store your bottles on their side (keeps the cork from drying out), in a cool and darkened place and you are more likely to enjoy an aged wine. Cheers!