Wine is an alcoholic beverage typically made from fermented grape juice. It comes in a wide variety of styles and flavors that depend on the grape variety, geography, winemaking techniques, and aging process used in production. Some key facts about wine include:
Grapes Used for Wine
There are thousands of grape varieties used for winemaking, but some of the major types include:
- Cabernet Sauvignon – One of the world’s most widely planted red wine grapes known for its full body and firm tannins.
- Merlot – A popular, soft and fruity red wine grape often blended with Cabernet Sauvignon.
- Pinot Noir – A delicate red wine grape known for its light body and flavors of cherry, raspberry, and earth.
- Chardonnay – One of the most popular and versatile white wine grapes used for a wide range of styles.
- Sauvignon Blanc – A crisp, high-acid white wine grape known for aromas of grass, herbs, and tropical fruit.
- Riesling – A floral, aromatic white grape that can produce dry to very sweet wines depending on style.
Wine Styles and Regions
Wine comes in a variety of sweetness levels and styles that are often associated with different wine regions and wine laws:
- Dry – Wines with very little residual sugar that taste tart and acidic.
- Off-dry – Wines with a hint of sweetness to balance acidity.
- Sweet – Wines with noticeable sweetness from unfermented grape sugars.
- Sparkling – Effervescent wines like Champagne made using a second fermentation.
- Fortified – Wines like Port that have distilled spirit added to increase alcohol content.
- Red – Wines fermented with grape skins to extract color, tannins and flavor compounds.
- White – Wines fermented without skins and have little to no color.
- Rosé – Pink wines with short maceration with grape skins to extract some color.
Some famous wine regions known for specific grape varieties and wine styles include:
- Bordeaux, France – Cabernet Sauvignon, Merlot, Cabernet Franc blends.
- Burgundy, France – Pinot Noir, Chardonnay.
- Tuscany, Italy – Sangiovese, Super Tuscans.
- Rioja, Spain – Tempranillo, Garnacha, Mazuelo blends.
- Napa Valley, California – Cabernet Sauvignon, Merlot, Chardonnay.
- Mosel, Germany – Riesling.
Wine Color
Wine color provides clues about the age, grape variety, and winemaking methods used. Some common wine colors are:
- White – Very pale yellow to deep golden yellow.
- Red – Light ruby red to dark inky purple.
- Rosé – Salon to dark pink.
As red wines age, they tend to lighten in color while white wines darken. Very old wines can take on an orange or brownish hue. The color comes from compounds like anthocyanins extracted from grape skins (reds) and oxidation reactions (whites).
Tannins in Wine
Tannins are natural compounds found in grape skins, seeds, and stems that are extracted into wines during winemaking and aging. They contribute to key wine textures and flavors:
- Bitter, dry, puckering sensation
- Grippy, coarse, or chalky mouthfeel
- Preservative allowing wines to age
Red wines tend to be higher in tannins than white wines since they undergo maceration and fermentation with grape skins. As wines age, tannins polymerize and soften, changing the mouthfeel.
Wine Alcohol Content
Most table wines have an alcohol content between 10-15% ABV with differences based on grape variety, wine style, and winemaking practices. Some key factors impacting alcohol levels are:
- Grape ripeness – Sugar content converts to alcohol during fermentation.
- Yeast strain – Some yeast convert more sugar to alcohol than others.
- Fermentation temperature – Cooler temps lead to lower alcohol conversion.
- Fortification – Added brandy or other spirits increase ABV.
- Chaptalization – Added sugar before fermentation increases potential alcohol.
Higher alcohol wines tend to be fuller-bodied and more mouthfilling. Lower alcohol wines tend to have brighter acidity.
Wine Acidity
Wines contain several natural acids that impart tartness, crispness and preservative qualities. Major wine acids include:
- Tartaric acid – Main grape acid providing crispness and freshness.
- Malic acid – Green apple-like acid that gets converted to softer lactic acid during malolactic fermentation.
- Citric acid – Found in small amounts, citric acid adds freshness.
Acidity levels vary depending on grape ripeness, climate, viticultural practices, and winemaking techniques. Cooler climate grapes and wines tend to be higher in acidity.
Wine Sweetness
Residual sugar levels vary significantly depending on the style of wine being made. Common terms used to describe wine sweetness include:
- Dry – No perceptible sweetness, often has higher acidity.
- Off-dry – Slight sweetness balances acidity.
- Sweet – Noticeable sweetness from unfermented sugars.
- Dessert – Very sweet with intense sugary flavors.
Sweetness impressions can also be impacted by acidity levels, tannins, oak flavors, and alcohol content. Sweeter wines are often lower in alcohol.
Wine Grapes vs. Table Grapes
There are distinct differences between grapes grown for wine versus grapes grown for the table:
| Wine Grapes | Table Grapes |
|---|---|
| Small, thick-skinned, full of seeds | Large, thin-skinned, often seedless |
| High sugar, acid, and tannin levels | Crisp, juicy, sweet flavor |
| Used for fermenting into wine | Eaten fresh or used for raisins |
Major table grape varieties include Thompson Seedless, Red Globe, and Sultana. Wine grapes are chosen based on their ideal characteristics once fermented into wine.
Serving Temperatures for Wine
Each wine type has an ideal serving temperature that showcases its aromas and flavors. Some guidelines include:
- Sparkling wines – 40°F to 50°F
- White wines – 45°F to 60°F
- Rosé wines – 45°F to 55°F
- Light-bodied red wines – 55°F to 65°F
- Full-bodied red wines – 60°F to 70°F
General tips: Sweeter whites are often served cooler. Older reds can be served slightly warmer to soften tannins. Room temperature red wine may be too warm and accentuate alcohol.
Wine Bottling and Storage
To maintain quality, wine needs proper storage and bottling:
- Corks – Most common wine closure, lets small amounts of oxygen in for aging.
- Screw caps – Increasingly popular, keep wines fresher and prevent cork taint.
- Bottles – Dark green or clear glass protects against light damage.
- Storage temperature – 55°F to 60°F is ideal. Minimize temperature fluctuations.
- Storage orientation – Keep corks moist by storing bottles on their side.
- Humidity – 60 to 75% humidity prevents drying out of corks.
Proper storage in a wine cellar or refrigerator allows wines to evolve gracefully over years.
Common Flaws in Wine
If not produced correctly, wines can develop flaws that detract from quality and enjoyment. Some common wine flaws are:
- Cork taint – Moldy aroma and taste from damaged corks.
- Oxidation – Excess air exposure causes stale, sherry-like flavors.
- Reduction – Sulfur compounds cause rotten egg and burnt match smells.
- Brettanomyces – Barnyard, bandaid aromas from brett yeast contamination.
- Overoaking – Intense wood flavors overwhelm the wine’s fruit.
Paying close attention to winemaking and bottling processes minimizes risks of flawed wines making it to market.
Pairing Wine with Food
Wines can complement and enhance different foods when paired properly. Some classic pairings include:
- Champagne – Oysters, fried foods, caviar
- Sauvignon Blanc – Goat cheese, salads, lemon chicken
- Chardonnay – Lobster, butter sauces, creamy pasta
- Rosé – Spring salads, grilled salmon, tapas
- Pinot Noir – Mushrooms, duck, grilled fish
- Merlot – Beef stew, burgers, bacon
- Cabernet Sauvignon – Steak, dark chocolate, lamb
Factors like acidity, sweetness, tannins, alcohol, and oak influence pairing success. Match intensity levels and find mutual flavors.
Health Effects of Wine
Moderate wine consumption may have some health benefits. However, wine should be enjoyed in moderation and excessive intake has risks.
| Potential Benefits | Potential Risks |
|---|---|
| Increased HDL (good) cholesterol | Addiction and alcohol dependence |
| Reduced risk of heart disease | Liver damage and cirrhosis |
| Lowered risk of type 2 diabetes | Cancer risk of mouth, throat, liver, and breast |
| Improved cognitive function | Impaired judgement and coordination |
| Anti-inflammatory and antioxidant effects | Interactions with medications |
Always talk to your doctor about whether moderate wine consumption may be appropriate as part of your overall health plan.
Wine Terminology
Learning common wine terms will help you understand wine descriptions and labels:
- Balance – The harmony of wine components like fruit, acidity, tannins, and alcohol.
- Body – The wine’s weight on the palate, often described as light, medium, or full.
- Dry – Lacking sweetness, not sweet.
- Legs – The streaks left on the glass when swirling wine.
- Nose – The aromas and bouquets of a wine.
- Finish – The lingering flavors and effects after swallowing wine.
- Tannins – Compounds that create dry, puckering, grippy sensations.
- Terroir – The environmental conditions like soil and climate influencing a wine’s flavors.
- Vintage – The year the grapes were harvested to make a wine.
Conclusion
Understanding wine styles, grape varieties, regions, production methods, and tasting concepts will ensure you get the most enjoyment out of wine. With so many different types of wines to explore, there are always new discoveries to be made when you sip a glass of vino. Moderation is key, but wine can be an excellent complement to meals and social occasions when appreciated responsibly.