1. What are Sulfites? And Are they harmful?
Sulfites (sulfur dioxide, SO2) are naturally occurring compounds in wine that have been used for centuries to sterilize containers and prevent bacterial or yeast contamination. Winemakers often add sulfites to preserve wine, stop fermentation, and protect against oxidation. Sulfite levels are typically higher in white and rosé wines, especially sweet ones, and lower in dry reds.
Despite the FDA’s requirement for sulfite labeling, the health concerns about sulfites are largely unfounded. They are naturally present in all wines and many foods as they are a byproduct of fermentation, with levels typically ranging from 6 to 40 parts per million (ppm). While sulfites can cause allergic reactions, it is incredibly rare. There is no proven link between sulfites and headaches, which are often mistakenly attributed to them.
2. What Are Tannins?
Tannins are a group of naturally occurring polyphenolic compounds found in plants, particularly in the skins, seeds, and stems of grapes, as well as in oak barrels used for aging wine. They are responsible for the astringent, dry sensation you often feel on your tongue when drinking certain wines, especially red wines. Tannins serve several functions in winemaking:
- Preservation: They act as natural antioxidants, helping to preserve the wine and protect it from oxidation, which can spoil the flavor.
- Structure: Tannins contribute to the texture and mouthfeel of wine, adding complexity and balance. They help “frame” the flavors and can make the wine feel more robust.
- Aging: Tannins also play a key role in a wine’s ability to age. Over time, tannins soften and integrate, allowing the wine to develop more nuanced flavors.
Tannins are most prominent in red wines because the skins, seeds, and stems of red grapes are in contact with the juice during fermentation, extracting tannins. In contrast, white wines generally have lower tannin content because the juice is separated from the skins before fermentation.
While tannins are an essential part of a wine’s structure, they can also create bitterness or a dry sensation, which some people find unpleasant, especially in young wines. However, as the wine ages, the tannins soften, and the overall wine becomes smoother and more balanced.
3. Where do all the flavors come from (vanilla, apple, cherry, etc.)? Were they added?
No, they are not added
The flavors in wine are created by a combination of several factors, ranging from the grape variety to the winemaking process, and the environment in which the grapes are grown. Here are the key elements that contribute to the different flavors in wine:
1. Grape Variety
Different grape varieties (e.g., Cabernet Sauvignon, Chardonnay, Pinot Noir) have distinct characteristics that influence the flavor profile of the wine. Each grape type has its own unique balance of sugars, acids, and tannins, which translates into different flavors when fermented. For example:
- Cabernet Sauvignon often has flavors of dark fruits like blackberries and plums.
- Pinot Grigio commonly has flavors of apple, peach, and honeysuckle
2. Terroir (The Environment)
Terroir refers to the environmental factors that affect grape growing, such as soil type, climate, altitude, and proximity to bodies of water. These factors can have a significant impact on the flavor of the wine:
- Climate: Warmer climates generally produce wines with riper, fruitier flavors (e.g., tropical fruits in a warm climate Chardonnay). Cooler climates tend to create wines with more acidity and flavors of green fruits (e.g., green apple, lime).
- Soil: Different soil types (e.g., limestone, clay, gravel) can influence a wine’s texture and minerality. For example, wines from volcanic soils might have more earthy or mineral notes.
3. Fermentation Process
During fermentation, yeast converts the sugars in grape juice into alcohol, producing various byproducts, including esters, phenols, and aldehydes, which contribute to the wine’s aroma and flavor. The fermentation process can vary in the following ways:
- Yeast Strain: Different strains of yeast can influence the flavor, producing different aromas and flavors (e.g., floral, fruity, spicy).
- Fermentation Temperature: Fermentation at higher temperatures tends to create wines with more intense fruit flavors, while cooler temperatures preserve delicate aromas and acidity.
4. Oak Aging (if applicable)
Many wines, especially reds, are aged in oak barrels, which can impart a range of flavors:
- Wood Flavors: Oak barrels can add flavors like vanilla, caramel, toast, smoke, and spice to the wine.
- Oxygen Exposure: The porous nature of oak allows a small amount of oxygen to interact with the wine, which softens tannins and enhances flavors like dried fruit, nuts, and leather.
- Type of Oak: The type of oak (e.g., French, American) and the way the barrels are treated (e.g., toasted) will influence the wine’s flavor.
5. Winemaking Techniques
Different techniques used during the winemaking process also contribute to the flavor profile:
- Maceration: The process of soaking the grape skins in juice during fermentation (more common in reds) extracts flavors, colors, and tannins.
- Malolactic Fermentation: This secondary fermentation converts tart malic acid (found in apples) into softer lactic acid, which can soften the wine and add buttery or creamy flavors (common in wines like Chardonnay).
- Blending: Many wines are blends of different grape varieties, and the winemaker can create a specific flavor profile by combining different grapes with complementary characteristics.
6. Sugar and Acidity
The balance of sugar and acidity in wine affects its taste and mouthfeel:
- Sugar: The ripeness of the grapes at harvest will determine the sugar content. Higher sugar levels can lead to sweeter wines (e.g., Riesling, Port), while lower sugar levels result in dry wines.
- Acidity: Acidity provides freshness and balance, preventing the wine from feeling too heavy or flat. Wines with higher acidity (e.g., Sauvignon Blanc, Pinot Noir) tend to taste crisp and refreshing, while wines with lower acidity (e.g., some reds like Merlot) may have a softer, rounder taste.
7. Age of the Wine
As wine ages, its flavors evolve. Tannins soften, fruit flavors may become more subdued, and complex aromas develop. For example:
- Young Wines: Typically, fruity and vibrant with more pronounced tannins and acidity.
- Aged Wines: As wine matures, fruit flavors can evolve into more complex notes like dried fruit, leather, tobacco, and earth.
8. Sulfur Compounds and Other Chemicals
In addition to the primary ingredients, various chemicals and sulfur compounds developed during fermentation or aging can contribute to the wine’s overall aroma and flavor profile. Some may add subtle nuances, such as smokiness, floral notes, or herbal characteristics.
In summary, the combination of grape variety, terroir, winemaking techniques, aging process, and environmental factors all play a part in creating the diverse flavors found in wine. Each wine has a unique profile, and this is what makes wine tasting such an enjoyable and complex experience.
4. How do you make a wine Red vs. Rosé vs. White?
The primary difference between white, rosé, and red wines lies in the type of grapes used and the winemaking process, particularly how the grapes’ skins are treated during fermentation. Here’s a breakdown:
1. Red Wine
- Grapes Used: Red or black grapes (e.g., Cabernet Sauvignon, Merlot, Petit Verdot).
- Winemaking Process: The key difference with red wine is that the grape skins are left in contact with the juice during fermentation, a process called maceration. This allows the wine to extract color, tannins, and additional flavors from the skins.
2. White Wine
- Grapes Used: White grapes (e.g., Chardonnay, Viognier, Moscato) or red grapes (e.g. Pinot Grigio) with the skins removed before fermentation.
- Winemaking Process: For white wines, the grape skins are usually separated from the juice immediately after crushing, meaning the wine doesn’t extract color or tannins from the skins. The juice then ferments on its own.
3. Rosé Wine
- Grapes Used: Rosé wines are typically made from red or black grapes (e.g., Pinot Noir, Cabernet Franc, Syrah).
- Winemaking Process: Rosé is made using a technique where the grape skins are in contact with the juice for a short period—usually only a few hours to a couple of days—allowing the wine to extract a little bit of color, tannins, and flavor from the skins, but not as much as red wine. After this brief maceration, the skins are removed, and fermentation continues without them.
5. How should I store my wine?
- Store Bottles Horizontally: If the wine has a cork closure, store it on its side. This keeps the cork in contact with the wine, preventing it from drying out and shrinking, which could lead to air entering the bottle and spoiling the wine.
- Avoid Direct Light: Wine should be stored in a dark place, away from direct sunlight or artificial light. UV rays from light can degrade the wine and cause it to age prematurely.
- Ideal Temperature: The ideal storage temperature for wine is around 45-65°F with 55°F (13°C) being optimal. This is often referred to as “cellar temperature.” It helps preserve the wine’s flavor and structure.
- Avoid Extremes: Avoid storing wine in places that get too hot (e.g., near radiators, in a car) or too cold (e.g., in a freezer). Temperatures above 70°F can age the wine too quickly, and excessive heat (e.g., a hot car) can cook the wine, making it taste flat or overly ripe. Temperatures below 45°F can dry out the cork, while freezing can cause the wine to expand, potentially breaking the bottle.
6. Why do red wines give me a headache?
Simple answer: It’s complicated, no one knows for sure.
There are a few theories and possible reasons for the headaches.
- Dehydration: It could just be due to being a little dehydrated, or drinking on an empty stomach. (Drinking too much can also cause those headaches)
- Quercetin: A recent study suggests that Quercetin, a flavanol that is considered to be a healthy antioxidant, may be the cause of these headaches. Red wine appears to have almost 10x the quercetin that white wines have, and when it hits your bloodstream it creates quercetin glucuronide which blocks the metabolism for alcohol building up acetaldehyde which is a toxin that certain people might be more sensitive too, and can cause headaches.
- Histamine: a compound found in grape skins. Red wine contains more histamine than white wine because it’s made from the whole grape (including the skin), not just the juice. Some people have a shortage of an enzyme that breaks down histamine in the small intestine. Alcohol also inhibits the enzyme, so the combination may boost histamine levels in the blood, which can dilate blood vessels and cause a headache.
- Sulfites: There are a lot of people that think Sulfites are what cause the headaches. Sulfites are probably not what are causing the red wine headaches as white wines usually have more sulfites than reds.