When it comes to wine, alcohol plays a crucial role in shaping the taste and style of the final product. But where does this alcohol come from, and how does it impact the overall characteristics of the wine?
As you know, we at Binivista strive to never reach too high levels of alcohol in our wines as we prefer lighter and fresher wines, but why? - and how do we actually achieve those moderately low alcohol levels?
Alcohol Production in Wine
Alcohol in wine is a byproduct of the fermentation process, where yeast consumes the sugars present in the grape juice and converts them into alcohol and carbon dioxide. This natural process is essential for creating the alcoholic content that we associate with wine.
(Roughly 17g/l of sugar is needed to produce one degree of alcohol. So, if a grape is picked at 204g/l of sugar, it will produce a wine that has a potential alcohol of 12% (17 x 12 = 204)
Alcohol Content and Taste
The alcohol content in wine is typically measured as a percentage of alcohol by volume (ABV). This percentage can vary depending on the grape variety, winemaking techniques, and the region where the wine is produced. Higher alcohol levels can contribute to a fuller body and richer mouthfeel in the wine, while lower alcohol levels may result in a lighter, more delicate style.
Impact on Wine Style
Alcohol also plays a significant role in determining the style of the wine. In general, wines with higher alcohol content tend to be bolder and more intense, with a warmer sensation in the mouth. These wines are often associated with regions that have warmer climates, where grapes can achieve higher sugar levels and, consequently, higher alcohol content.
On the other hand, wines with lower alcohol levels are typically lighter and more refreshing, with a crisper acidity and a more delicate profile. These wines are often found in cooler climate regions, where grapes may struggle to ripen fully, resulting in lower sugar levels and, consequently, lower alcohol content.
So how do we at Binivista handle the hotter climate we have and still manage in making rather low/medium alcohol wines? A multitude of factors play in here. Both our decisions in terms of choice of grape varieties, pruning methods, canopy management, irrigation and of course picking time; all play a role in our quest for lower levels of sugar = lower potential alcohol, but still perfect aromatic ripeness
Some grape varieties naturally produces less sugar than others and sugar is regarded as "potential alcohol". As all our wines are dry the sugar level at harvest correlates directly to a potential alcohol degree as we let the yeast eat all the sugar in the grape-most till there's no more left and they die of hunger.
All work we do with the plant also helps us regulate ripeness levels and then of course the super crucial choice of picking date when the sugar levels are just right, but even more importantly, the aromatic ripeness too!
Here a small overview of dry versus sweet wines.
- Below 1% sweetness, wines are considered dry.
- Above 3% sweetness, wines taste “off-dry,” or semi-sweet.
- Wines above 5% sweetness are noticeably sweet!
- Dessert wines start at around 7–9% sweetness.
- 1% sweetness is equal to 10 g/L residual sugar (RS).
Balance and Harmony
While alcohol is a crucial component in wine, it is essential for us winemakers to achieve a balance between alcohol, acidity, tannins, and other elements to create a harmonious and well-rounded wine. The alcohol level should complement the other characteristics of the wine, enhancing its overall complexity and drinkability.
There is a lot of hype around very low or no-alcohol wines today, but the fact is just that alcohol contributes with SO much more than just the tipple! Without in your wine there is no structure and balance.
Next time you enjoy a glass of wine, take a moment to appreciate the role that alcohol plays in shaping the taste and style of the wine in your glass. Cheers to the intricate and fascinating world of wine!
