The Wine Lab – Details, episodes & analysis

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 From royal courts in 17th-century France to today’s celebrations around the world, sparkling wine has captured attention for centuries. In this episode of The Wine Lab, host Andreea Botezatu explains how sparkling wines are made, from traditional Champagne techniques to Prosecco’s Charmat method and beyond. We’ll look at the role of secondary fermentation, explore different sweetness levels, highlight the major regions producing sparkling wine, and share the story of La Veuve Clicquot, the woman who changed sparkling wine production forever. 

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In this episode of The Wine Lab, we explore the unseen world of yeast—the microscopic winemakers transforming grape juice into wine. 

From lab-selected commercial strains to wild, spontaneous fermentations and even wineries culturing their own native yeasts, we uncover how these tiny organisms shape wine’s flavor, texture, and identity. 

Along the way, we touch on yeast’s long history in human culture—from bread to beer to Bordeaux. 

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Why does a glass of wine smell like blackberries, jasmine, or freshly cut herbs—when it’s made entirely from grapes? 

In this episode, we explore the complex and fascinating science of wine aroma.

 From compounds naturally found in grapes and flowers to the transformative role of fermentation and microbes, we trace how scent molecules form, evolve, and interact with our senses. 

We’ll also examine how genetics, memory, and culture shape the way we experience wine, and why no two noses interpret it quite the same way. 

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For more detailed wine science checkout my YouTube channel here: https://www.youtube.com/@Enology_channel

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In this episode of The Wine Lab, we swirl through the science of malolactic fermentation (MLF), the process that can soften wine and elevate complexity, but also invite spoilage and instability, especially in high pH wines. We break down what MLF actually is, why winemakers use it, when they avoid it, and how to manage its benefits and risks with precision.

Perfect for winemakers, wine students, and curious wine lovers.

For more in-depth information on this topic you can watch this webinar, which is part of my Enology Webinars Series.: 

https://www.youtube.com/watch?v=c0tf6XRqRlg&list=PL3ahyvW-3wQrSRJO1BEvEpJS8ISBZH_D0&index=37

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For more detailed wine science checkout my YouTube channel here: https://www.youtube.com/@Enology_channel

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Can a splash of sour grape juice make wines better in a warming world? 

In this episode, we explore how verjus—juice from unripe grapes—can improve wine chemistry, reduce alcohol, and enhance sustainability in hot-climate winemaking. Based on research from Texas A&M University.

 👉 Read the full paper

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Can fewer grapes mean better wine? In this episode of The Wine Lab, Dr. Andreea Botezatu explores the science behind cluster thinning, a time-honored but hotly debated vineyard practice. Drawing from a recent narrative systematic review, we break down what the research really says about its impact on wine aroma, phenolics, sensory quality, and economic viability. Whether you’re managing a vineyard or just love wine science, this episode offers practical insights to help you make informed decisions.

📄 Read the full paper here:
https://oeno-one.eu/article/view/8238

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We’ve all heard of “corked” wine — but what if that wet dog smell isn’t the cork’s fault at all? In this episode of The Wine Lab, we explore the fascinating and frustrating world of haloanisoles: TCA, TBA, TeCA, PCA, and their highly aromatic footprint in wine.

These powerful compounds can travel through the air, cling to barrels and insulation, and even sabotage stainless steel tanks. Learn about their origins, their impact on sensory perception, the limits of closures like screwcaps and synthetic corks, and the cutting-edge methods being developed to detect and remove them.

Whether you’re a winemaker, sommelier, or just a curious wine geek, this episode uncorks the real story behind “cork taint” — and why it’s time to call it haloanisole taint.

To read the full paper that the episode is based on, visit: https://www.mdpi.com/1420-3049/28/6/2532

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From Neolithic pottery shards to golden amphorae sealed for millennia, the world’s oldest wines tell us more than just what ancient people drank — they reveal how wine shaped trade, ritual, and daily life across civilizations. In this episode, we journey through some of the most remarkable archaeological wine finds, explore the science used to identify them, and imagine what these ancient vintages might have tasted like.

Glossary

Qvevri (also spelled Kvevri)

Large, egg-shaped clay vessels used in Georgia for fermenting, aging, and storing traditional wine—usually buried underground or set into the floor. They’ve been integral to Georgian winemaking for millennia.
 

Pithoi

Very large earthenware storage jars used throughout the ancient Greek world—sometimes as tall as a human—used for storing bulk foods or liquids like grain and wine, sometimes even used for burial.
 

Krater

A large, two-handled Greek vessel used for mixing wine with water. In ancient symposia, it stood centrally, and wine would be served from it using other vessels.

Amphora(e)

Two-handled, narrow-necked jars used across the ancient Mediterranean—as storage and transport containers for wine and olive oil. Common in maritime trade and often inscribed with workshop or content details.
 

Symposium (Symposion)

An elite Greek social gathering held after dinner—men reclining, drinking, and engaging in music, poetry, or philosophical discussion. The setting often included kraters and specialized drinking cups.

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 In this episode of The Wine Lab, host Andreea Botezatu unpacks the misunderstood world of sulfites in wine — what they are, what they do, and why that warning label exists. From antioxidant chemistry to ancient winemaking tricks, we look at how sulfur dioxide protects wine, explore common myths - like the one about sulfites and headaches - and even dive into the science of those rare sulfite sensitivities. Expect a splash of history, a little rock ‘n’ roll, and a few nerdy detours into redox chemistry. 

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For more detailed wine science checkout my YouTube channel here: https://www.youtube.com/@Enology_channel

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 Wine shimmers across the history of art: painted on Egyptian tomb walls, poured into Greek amphorae, celebrated in Roman mosaics, lifted in Renaissance chalices, and glowing in Impressionist picnics. In this episode of The Wine Lab, we follow its journey through image, poetry, and song, tracing how wine has carried sacred meanings, earthly joys, and artistic inspiration across millennia—ending with Pablo Neruda’s luminous Ode to Wine.

Amphora
A tall, two-handled clay vessel used in ancient Greece and Rome to store and transport wine. Often decorated with painted scenes.

Dionysus / Bacchus
The Greek (Dionysus) and Roman (Bacchus) gods of wine, fertility, and festivity. Frequently depicted with vines, ivy crowns, satyrs, and panthers.

Symposium
A Greek banquet or drinking party where men gathered to drink wine, discuss philosophy, and enjoy poetry, music, and games.

Kottabos
A popular drinking game played at Greek symposia, where participants flung the dregs of their wine at a target, often while reclining.

Maenads
Female followers of Dionysus in Greek mythology, often shown in ecstatic dances, symbolizing the wild, frenzied side of wine and ritual.

Carmina Burana
A medieval collection of Latin songs and poems (12th–13th century) written by wandering students and clergy. Includes both religious hymns and bawdy drinking songs. Later set to music by composer Carl Orff.

In Taberna Quando Sumus
One of the most famous drinking songs from Carmina Burana, describing the chaos and revelry inside a tavern.

Cistercians and Benedictines
Catholic monastic orders in medieval Europe. They preserved viticulture knowledge and carefully cultivated vineyards, especially in Burgundy, often recording early observations of terroir.

Terroir
A French term describing the unique combination of soil, climate, and geography that shapes the character of a wine. First systematically studied by monastic orders in the Middle Ages.

Mission Grape
The first European grape variety planted in the Americas by Spanish missionaries, used for sacramental wine in Mexico, Chile, and later California.

Counter-Reformation
A movement within the Catholic Church (16th–17th centuries) responding to Protestant Reformation. In art, it emphasized realism and emotional intensity—Caravaggio’s gritty, dramatic paintings reflect this style.

Jan Steen
A Dutch Golden Age painter known for lively, chaotic tavern and household scenes, often using spilled wine and misbehavior as moral lessons.

Ode to Wine
A lyrical poem by Chilean poet Pablo Neruda, celebrating wine as both an earthly pleasure and a cosmic force.

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For more detailed wine science checkout my YouTube channel here: https://www.youtube.com/@Enology_channel