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In this episode of The Wine Lab, host Dr. Andreea Botezatu explores the scientific brilliance and cultural heritage of Sherry. From Andalucía’s luminous albariza soils to the flor yeasts that sculpt its aromatic identity, Sherry emerges as a wine shaped by geology, microbiology, and centuries of human expertise. We examine how fortification, performed after fermentation, determines whether a wine will age biologically as a Fino or oxidatively as an Oloroso, and how the solera system maintains continuity across generations. The episode also discusses sweetness levels, explaining how sun-dried PX and Moscatel wines are blended to create styles from Medium to Cream. With detours into Shakespeare, Poe, and Magellan’s voyages, this is a deep, compelling look at a wine that deserves fresh appreciation. 

Albariza
A white, chalk-rich soil formed from ancient marine sediments. Highly porous and capable of storing winter rainfall, sustaining vines through Andalucía’s dry summers.

Asoleo
A traditional sun-drying process used for Pedro Ximénez (PX) and Moscatel grapes. Grapes are laid on straw mats to concentrate sugars before fermentation.

Biological Aging
Aging that occurs under a living layer of flor at ~15% alcohol. This process protects wine from oxidation and imparts acetaldehyde-driven aromas typical of Fino and Manzanilla.

Criaderas
The upper tiers in the solera system, each holding wine of progressively younger average age. Wines from these tiers refresh the older levels below.

Dulce
A very sweet Sherry produced by blending dry Sherry with PX or Moscatel wine or concentrated must. Contains >140 g/L residual sugar.

Flor
A naturally forming film of specialized Saccharomyces yeasts that floats on the wine’s surface in partially filled barrels. It metabolizes ethanol and oxygen, generating acetaldehyde and protecting the wine from oxidation.

Fortification
The addition of neutral grape spirit after fermentation to raise alcohol. Determines whether a Sherry will age biologically (~15–15.5%) or oxidatively (~17–18%).

Grape Spirit (Destilado de vino)
A neutral distillate made from wine, used to fortify Sherry without altering aroma or flavor.

Manzanilla
A biologically aged Sherry produced exclusively in Sanlúcar de Barrameda. Noted for its delicacy and slight maritime influence.

Medium Sherry
A sweetened style created by blending dry Sherry with PX or Moscatel wine or must. Contains 5–115 g/L residual sugar.

Oloroso
An oxidatively aged Sherry fortified to ~17–18% alcohol to prevent flor formation. Rich, deep, and aromatic.

Oxidative Aging
Aging without flor, allowing controlled oxygen exposure. Produces darker color and flavors of walnut, spice, and dried fruit.

Pedro Ximénez (PX)
An intensely sweet Sherry made from sun-dried PX grapes. Known for flavors of raisin, molasses, coffee, and fig.

Solera
The lowest and oldest tier in the solera system, from sol (“ground”). Wine drawn for bottling comes from this level and is replenished from the criadera above.

Solera System
A dynamic, fractional aging and blending method using stacked tiers of barrels. Ensures stylistic consistency and continuity across decades.

Sweet Sherries (Cream, Medium, Dulce)
Styles created by blending dry Sherries with PX or Moscatel wines or must to achieve regulated sweetness levels.

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Icewine is one of the most challenging and extraordinary wines ever produced,a liquid born from winter itself. In this episode of The Wine Lab, Dr. Andreea Botezatu explores how a frozen accident in 1794 became one of the modern wine world’s most coveted styles. We travel from Germany to Canada’s Niagara Peninsula, through vineyards picked at –10°C, and into fermenters battling extreme osmotic stress, soaring Brix, and yeast pushed to its limits.

From the brutal harvest nights to the chemistry of freezing, from osmotolerant yeast to glycerol production, this episode unpacks the science behind icewine’s intensity and the economics, authenticity concerns, sensory profile, and even the best glass to pour it in.

A story of persistence, purpose, and prowess, this is icewine as you’ve never heard it: equal parts science, craft, and the beautiful madness of making sweetness in the dead of winter. 

GLOSSARY 

Icewine / Eiswein
Wine made from grapes naturally frozen on the vine and pressed while still frozen.

Brix (°Bx)
A measure of sugar concentration in grape must; icewine typically begins above 35°Bx.

Osmotic Stress
The pressure yeast face in high-sugar environments, slowing fermentation and challenging metabolism.

YAN (Yeast Assimilable Nitrogen)
The portion of nitrogen available to yeast; critical in supporting fermentation, especially in high-sugar musts.

Osmotolerant Yeast
Yeast strains selected or bred to survive fermentations with high sugar, low water activity, and strong osmotic pressure.

Glycerol
A fermentation byproduct that increases mouthfeel and viscosity, often elevated in icewine.

Norisoprenoids
Aroma compounds (e.g., β-damascenone) contributing notes of honey, dried fruit, and baked apple.

Monoterpenes
Aromatic compounds responsible for floral and citrus notes, especially in Riesling-based icewines.

Cryoextraction
Artificial freezing of grapes; not permitted in true icewine production.

Residual Sugar (RS)
Sugar remaining after fermentation; icewine typically ranges between 150–220 g/L.

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Cork is everywhere in the world of wine, from the quiet of a cellar to the noise of a celebration. But how did this small stopper come to influence the way wines age, the rituals of opening a bottle, and even the way we think about quality? In this episode of The Wine Lab, we explore the science, the history, and the culture wrapped up in every cork, and ponder why it remains central to wine today. 

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 Is wine really “full of sugar”? What about those “zero sugar” labels, or the idea that wine is keto-friendly? In this episode of The Wine Lab, Andreea breaks down what you need to know about sugar in wine — from grapes on the vine to yeast in the tank, from chaptalization in Burgundy to back-sweetening in Riesling, and from Champagne dosage to carbs and calories. Along the way, we’ll uncover what’s legal, what’s marketing, and what really ends up in your glass. 

Glossary

• Glucose & Fructose – The natural grape sugars fermented by yeast into alcohol and carbon dioxide.
• Residual Sugar (RS) – Natural grape sugar left in wine after fermentation is stopped or incomplete. The main source of carbohydrates in wine.
• Chaptalization – Adding sugar before fermentation to increase alcohol, not sweetness. Legal in many cooler regions (e.g., Burgundy, Germany), illegal in warmer regions (e.g., California, Italy, Spain).
• Back-sweetening – Adding grape juice, concentrate, or in some U.S. states, sugar after fermentation to increase sweetness. EU law restricts this to grape-derived products only.
• Süssreserve – A German method of back-sweetening where unfermented grape juice is reserved and blended into the wine after fermentation.
• Dosage – In sparkling wines, a small addition of sugar solution before corking that sets the final sweetness level (e.g., Brut Nature, Brut, Demi-Sec).
• Fortification – Adding a spirit such as brandy to stop fermentation, leaving natural grape sugar in the wine (e.g., Port, Madeira).
• Dry Wine – A wine where nearly all sugars have been fermented away, leaving little or no residual sugar.
• Sweet Wine – A wine with sugar remaining in the finished product, either naturally or through winemaking choices.
• Keto-friendly Wines – Typically dry wines with 1–3 g of carbs per 5 oz glass, low enough to fit into a ketogenic diet.

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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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 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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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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 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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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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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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Before Champagne perfected the art of bubbles, there was pétillant naturel or pét-nat -  the ancestral, gracefully imperfect  way to make sparkling wine. In this episode of The Wine Lab, we explore the chemistry, the history, and the somewhat controlled chaos that defines this naturally effervescent style.

Why does pét-nat fizz differently? What actually happens when fermentation finishes inside a sealed bottle? And why are winemakers, from the Loire to California, falling back in love with this centuries-old technique?

From carbonic acid to crown caps, this episode reveals the science and spirit of a wine that refuses to be tamed.

Glossary

TermDefinitionPétillant Naturel (Pét-Nat) | A naturally sparkling wine made by bottling before primary fermentation is complete, so it finishes fermenting in the bottle (méthode ancestrale).
Méthode Ancestrale | The oldest method of sparkling wine production; fermentation finishes in bottle without added sugar or secondary yeast inoculation.
Méthode Traditionnelle | The traditional Champagne method involving a second fermentation in bottle, extended lees aging, and disgorgement.
Dosage | A mixture of sugar and wine added after disgorgement in traditional sparkling wines to balance acidity and adjust sweetness. Not used in pét-nat.
Lees | Dead yeast cells and other solids that settle after fermentation; can add texture and flavor when aged intentionally.
Autolysis | Breakdown of yeast cells over time, releasing compounds that add “brioche” or “toasty” notes to traditional sparkling wines.
Crown Cap | A metal cap similar to a beer cap, often used for pét-nat bottles due to lower pressure and rustic style.
Residual Sugar (RS) | Unfermented sugar remaining in the wine; in pét-nat, small amounts may remain depending on fermentation completion.
Carbonic Acid (H₂CO₃) | A weak acid formed when CO₂ dissolves in wine; contributes a slight tang and enhances perceived freshness.
Haze / Sediment | Cloudiness caused by yeast or solids remaining in unfiltered wines; common and expected in pét-nat.

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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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What makes Prosecco so different from Champagne or Cava?

 In this episode, Andreea takes you inside the tanks (almost literally) to explore the Charmat method, the clever bit of winemaking engineering that gives Prosecco its bright, floral personality.

We’ll look at how Glera grapes, stainless-steel pressure tanks, and precise temperature control create a wine built on freshness rather than aging. You’ll learn what “tirage” and “dosage” mean in Prosecco, why it skips lees aging, and how its chemistry translates into texture, aroma, and food pairing magic.

By the end, you’ll know exactly why those bubbles feel lighter, taste fruitier, and disappear a little faster — and why that’s the whole point.

Glossary

• Charmat (Martinotti) Method:
  The tank-fermentation process used for most Prosecco, where the second fermentation happens in a sealed stainless-steel tank rather than in the bottle.
• Tirage:
  A mixture of sugar and yeast added to the base wine to start the secondary fermentation.
• Dosage:
  A small addition of sugar or sweetened wine used to adjust the final sweetness level of sparkling wine (Brut, Extra Dry, Dry).
• Lees:
  The spent yeast cells left after fermentation. Prosecco is typically filtered off the lees quickly, preserving freshness.
• Glera:
  The main grape variety used for Prosecco — formerly called “Prosecco” until the DOCG rules renamed it.
• Autolysis:
  The breakdown of yeast cells during extended lees aging, responsible for the toasty and bready notes in Champagne — largely absent in Prosecco.
• Isobaric Bottling:
  Bottling under equal pressure to retain dissolved CO₂ and prevent the wine from losing its sparkle.

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Across Europe, bubbles tell stories. In this episode of The Wine Lab, we explore two sparkling legends - Champagne and Cava -  both born from the same meticulous process yet shaped by different lands, grapes, and histories.

We’ll uncover how the traditional method transforms still wine into a storm of fine bubbles, why the same Brut label can taste drier in Champagne than in Cava, and how yeast, sugar, and time create that signature creamy texture and brioche aroma.

From royal coronations in Reims to sunny Catalan cellars, discover the shared science and unique soul of the world’s most beloved sparkling wines - proof that joy, sometimes, can be engineered.

Glossary

Méthode Traditionnelle (Traditional Method):
The classic process of making sparkling wine, involving a second fermentation inside the bottle that traps carbon dioxide and creates natural bubbles.

Tirage:
A mixture of sugar and yeast added to the base wine to start secondary fermentation.

Lees / Autolysis:
Dead yeast cells that settle after fermentation. Over time, they break down, releasing flavor compounds that add creaminess and notes of bread, nuts, and brioche.

Riddling (Remuage):
Gradual turning of bottles to collect sediment in the neck before removal.

Disgorgement (Dégorgement):
Freezing and ejecting the sediment plug from the bottle after aging.

Dosage:
The final addition of wine and sugar after disgorgement to balance acidity and determine sweetness level.

Residual Sugar (RS):
The amount of natural grape sugar remaining in wine after fermentation, measured in grams per liter (g/L).

Brut / Extra Brut / Brut Nature:
Dryness levels in sparkling wine. Brut Nature is bone dry (0–3 g/L sugar), Extra Brut slightly less dry (up to 6 g/L), and Brut the most common (up to 12 g/L).

Gyropalette:
A mechanized riddling machine invented in Spain, now used worldwide to automate the process.

Champagne Grapes:
Primarily Chardonnay, Pinot Noir, and Pinot Meunier.

• Chardonnay brings elegance, freshness, and citrus-mineral notes.
• Pinot Noir adds body, structure, and red-fruit depth.
• Pinot Meunier contributes softness, fruitiness, and approachability.

Cava Grapes:
Traditionally Macabeu (Viura), Xarel·lo, and Parellada, sometimes joined by Chardonnay, Pinot Noir, or Trepat for rosé styles.

• Macabeu offers floral and apple notes with a gentle profile.
• Xarel·lo provides structure, acidity, and subtle spice.
• Parellada adds lift, freshness, and delicate citrus.
  Together, they express the Mediterranean warmth and brightness that define Cava.

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In this episode of The Wine Lab, Andreea takes you inside one of winemaking’s most iconic tools — the oak barrel. From Celtic craftsmanship to modern coopering, we’ll explore how fire, oxygen, and time turn simple wood into a vessel of transformation.

Discover why oak became the gold standard, what happens during toasting, and how micro-oxygenation softens tannins and stabilizes color. Learn about the differences between French, American, and Hungarian oak, the chemistry behind aging, and even the future of sustainable cooperage — including experimental ideas like biochar barrels and hybrid woods.

It’s the story of the barrel as both instrument and ingredient — a breathing partner that connects forest, fire, and fermentation in one seamless conversation.

Glossary of Key Terms 

Barrique – The standard Bordeaux-style oak barrel, holding about 225 liters of wine. Its small size increases oak influence and oxygen exposure.

Toasting – The process of heating the inside of a barrel with fire to bend the staves and develop flavor compounds like vanillin, furfural, and spice phenols.

Ellagitannins – Polyphenolic compounds in oak wood that stabilize color and influence mouthfeel during aging; they also act as antioxidants.

Micro-oxygenation – The slow diffusion of oxygen through the wood, which polymerizes tannins, softens structure, and develops complexity in wine.

Foudres – Very large wooden vats (1,000–20,000 L) used for aging; they allow oxidative benefits of wood with minimal oak flavor influence.

Hemicellulose and Lignin – Structural components of wood that decompose under heat to form aromatic compounds like vanilla, caramel, and smoke notes.

Angel’s Share – The portion of wine (water and alcohol) that evaporates through the barrel over time, concentrating flavor and altering balance.

Acetaldehyde – A compound formed by mild oxidation of ethanol; in small amounts, it adds brightness and nuttiness, but in excess it can smell bruised or sherried.

Biochar – A carbon-rich material produced by pyrolysis of biomass in low oxygen; being explored in cooperage as a sustainable, oxygen-modulating material.

Hybrid Barrel – A barrel made from different woods (e.g., oak staves with acacia or cherry heads) to achieve specific flavor or structural goals.

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In this episode of The Wine Lab, we explore the science and story of tannins: what they are, where they come from, and why some wines feel silky while others grip your gums.

From the ancient craft of leather tanning to modern barrel aging, we trace how these polyphenolic compounds shape wine’s structure, color, and longevity. We’ll look at how fermentation temperature, pH, and rising alcohol shift what gets extracted from skins and seeds — and how acidity changes the way tannins feel on your palate.

You’ll also learn why black tea gives you the same dry feeling as a young Cabernet, that tannins aren’t probably the cause of wine headaches, and why  some white wines  have more tannin character than you might think.

So pour a glass, and let’s explore the chemistry of feeling wine.

Astringency – The tactile, drying sensation in the mouth caused by tannins binding to salivary proteins, reducing lubrication. It’s a feeling, not a flavor.

Tannins – Polyphenolic compounds found in grape skins, seeds, stems, and oak. They contribute structure, color stability, and aging potential to wine.

Condensed tannins (Proanthocyanidins) – Tannins naturally present in grapes; built from flavan-3-ols. They shape a wine’s body and mouthfeel.

Hydrolyzable tannins – Tannins derived from oak barrels, composed of gallic or ellagic acid units. They provide antioxidant capacity and subtle structure during aging.

Anthocyanins – Water-soluble pigments in grape skins that give red and purple wines their color. They stabilize when bonded to tannins.

Maceration – The period during fermentation when grape skins and seeds are in contact with the juice, allowing extraction of color, flavor, and tannins.

pH / Acidity – A measure of wine’s acid level. Lower pH (higher acidity) makes tannins feel firmer; higher pH makes them feel softer.

Polymerization – The process where small tannin molecules link into longer chains over time, softening texture and reducing astringency.

Ethanol – The alcohol formed during fermentation. It changes the solubility of phenolics, enhancing seed-tannin extraction but slowing pigment release.

Tribology – The study of friction and lubrication. Used in wine sensory research to explain how tannins affect mouthfeel.

Ellagitannins – Oak-derived tannins that help stabilize color and protect wine from oxidation during barrel aging.

Extended maceration – A winemaking technique where wine remains on skins after fermentation to extract additional tannins and complexity.

Aging – The slow chemical evolution of wine after fermentation. Tannins polymerize and precipitate, softening texture over time.

Bitterness – A taste detected by receptors on the tongue, distinct from astringency (a physical sensation).

Color stability – The persistence of wine color over time, maintained by reactions between tannins and anthocyanins that form more stable pigments.

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What do Port, Sherry, Madeira, Marsala, and Vermouth all have in common? They’re wines with an extra ingredient — spirit. In this episode of The Wine Lab, Dr. Andreea Botezatu explores how fortification began as a practical solution for preserving wine on long sea voyages and evolved into a craft that shaped trade, taste, and culture.

From Shakespeare’s Falstaff praising “sack” to George Washington’s love for Madeira, we’ll travel through history and a little chemistry to understand what makes fortified wines so enduring. You’ll learn about their different origins, what spirits are used (always grape-derived!), how to serve them, and the best ways to enjoy them — from chilled Fino with tapas to Vintage Port and Stilton by the fire.

A story of science, adaptation, and taste — all in one small pour.

Glossary

Aguardente vínica

A neutral grape brandy used to fortify Port and other Portuguese wines. It typically sits around 77% ABV and is added mid-fermentation to stop the process and preserve natural sweetness.
🔗 Instituto dos Vinhos do Douro e do Porto (IVDP)

Amontillado

A style of Sherry that starts aging biologically under flor (like a Fino), then continues oxidatively after the flor dies off, creating nutty, caramelized aromas.
🔗 Sherry Wines – Amontillado Overview (Consejo Regulador)

Copita

A small, tulip-shaped glass traditionally used for serving Sherry. Today, the Sherry Council recommends small white-wine glasses instead, to allow greater aromatic expression.
 🔗 Sherry Wines – How to Serve Sherry

Flor

A layer of yeast that forms naturally on the surface of Fino and Manzanilla Sherries, protecting the wine from oxidation and producing unique acetaldehyde-driven aromas (almond, green apple, saline).
🔗 Sherry Wines – The Role of Flor

Fino

The driest style of Sherry, aged entirely under flor. Fresh, crisp, and delicate, often served chilled with tapas or fried foods.
 🔗 Sherry Wines – Fino

Madeira

A fortified wine from the Portuguese island of Madeira, famous for its oxidative and heat-influenced production process (estufagem). Styles range from dry (Sercial) to rich (Malmsey).
🔗 Instituto do Vinho, do Bordado e do Artesanato da Madeira (IVBAM)

Marsala

A fortified wine produced around the city of Marsala in western Sicily, Italy. Often made with local varieties like Grillo and Catarratto, and sometimes enriched with cooked grape must (mosto cotto).
🔗 Consorzio di Tutela del Vino Marsala DOC

Oloroso

A Sherry style aged entirely by oxidation, resulting in a full-bodied, nutty, and often semi-sweet wine.
 🔗 Sherry Wines – Oloroso

Port

A fortified wine from Portugal’s Douro Valley, produced in various styles (Ruby, Tawny, Vintage). Fermentation is stopped early by adding grape spirit, retaining residual sugar.
🔗 IVDP – Port Wine Official Site

Solera System

A fractional blending and aging method used primarily in Sherry and Madeira production, where small portions of older wine are continuously refreshed with younger wine, ensuring consistency across vintages.

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Everyone knows the story of Dom Pérignon — the monk who invented Champagne and declared he was “tasting the stars.” But history tells a very different tale. In this episode of The Wine Lab, we uncover the truth behind one of wine’s most enduring myths.

Dom Pérignon didn’t create sparkling wine at all! In fact, he spent much of his life trying to eliminate bubbles from the Abbey of Hautvillers’ wines. Yet his innovations in grape selection, blending, and cellar practices laid the foundation for the Champagne style we know today. Along the way, we’ll explore how monks in southern France were making Blanquette de Limoux as early as 1531, how English scientists and glassmakers contributed critical tools, and how Champagne finally transformed its “fault” into a feature during the 18th century.

It’s a story of climate, innovation, and collaboration across regions and centuries — and of how a myth, repeated often enough, can outshine the real history. The truth, though, is just as fascinating: a centuries-long journey that turned accidental fizz into the world’s most iconic wine of celebration.

Blanquette de Limoux
A sparkling wine from southern France, first recorded in 1531 at the Abbey of Saint-Hilaire; made by the méthode ancestrale and often cited as the oldest sparkling wine still in production.

• Reference: Limoux wine (overview; cites Oxford Companion to Wine): https://en.wikipedia.org/wiki/Limoux_wine
  
  
• Reference (local/official tourism): https://en.limouxin-tourisme.com/discover/culture-history-and-legend/sites-poles-of-the-cathar-country/abbey-of-saint-hilaire/
  
  
• Scholarly background (Master’s thesis, full PDF): https://www.tesisenred.net/bitstream/handle/10803/691833/TESI%20Arnau%20Just%20Borr%C3%A0s.pdf
  
  

Méthode ancestrale
An older sparkling method where fermentation finishes in the bottle, yielding natural sweetness and softer effervescence—explicitly recognized in the Limoux AOC specifications.

• INAO overview (recent factsheet): https://www.inao.gouv.fr/node/2916/printable/pdf
  
  

Secondary fermentation (Champagne method)
The in-bottle fermentation that creates pressure and dissolved CO₂.

Christopher Merret
In 1662, Merret presented Some Observations concerning the Ordering of Wines to the Royal Society, describing the deliberate addition of sugar to provoke a secondary fermentation—key historical evidence for controlled sparkling production.

• Royal Society “Making Science” manuscript page: https://makingscience.royalsociety.org/items/rbo_2ii_14/some-observations-concerning-the-ordering-of-wynes-wines-presented-to-the-royall-society-by-christopher-merrett
  
  
• Early English Books Online (full text): https://quod.lib.umich.edu/e/eebo/A32715.0001.001/1%3A7
  
   Both are primary/archival sources for Merret’s 1662 paper.
  makingscience.royalsociety.org+1

Ruinart (oldest Champagne house)
Founded in 1729; widely recognized as Champ

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In the late 1800s, an almost invisible insect began destroying Europe’s vineyards. This episode of The Wine Lab takes you inside the phylloxera crisis — from the first mysterious vine deaths in France to the desperate experiments, scientific breakthroughs, and global collaboration that saved wine from near extinction. Along the way, we meet the heroes of the story, including Texan horticulturist T.V. Munson, whose work with American rootstocks helped rescue French viticulture. Discover how this tiny pest reshaped winemaking traditions, why grafted vines are now the global standard, and why phylloxera is still with us today.

Glossary 

Phylloxera – The root-feeding insect that caused the 19th-century wine crisis.

• Current scientific name: Daktulosphaira vitifoliae (Fitch, 1855)
• Historical name: Phylloxera vastatrix (“devastating phylloxera”), the term used during the crisis and still found in many older accounts.

Vitis vinifera – The European grape species from which most classic wine varieties (Cabernet Sauvignon, Pinot Noir, Riesling, Chardonnay, etc.) are derived.

Rootstock – The lower portion of a grafted vine, made from a resistant American grape species or hybrid, providing roots and protection from phylloxera and soil stresses.

Scion – The upper portion of a grafted vine, which grows the shoots, leaves, and grape clusters. Determines the grape variety and wine style.

Cambium – The thin layer of actively dividing cells just under the bark of a plant. When the cambium layers of scion and rootstock align during grafting, they fuse and allow nutrient and water flow.

Grafting – The horticultural technique of joining a scion to a rootstock so they grow as one plant. Grafting European Vitis vinifera onto American rootstocks is the standard global solution to phylloxera.

Hybrid grape – A vine bred by crossing Vitis vinifera with American grape species to combine resistance and adaptability. Early hybrids were criticized for producing wines with unfamiliar “foxy” aromas but are experiencing renewed interest in modern viticulture.

Ungrafted vine – A vine growing on its own roots, without grafting. Rare today except in sandy soils or in phylloxera-free regions such as much of Chile and the Canary Islands.

Rioja Boom – The surge in Spanish wine production and modernization of Rioja in the late 19th century, driven by French wine merchants escaping phylloxera devastation in France.

Chevalier du Mérite Agricole – A French agricultural honor awarded to T.V. Munson in 1888 for his contributions in selecting American rootstocks that saved European vineyards.

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Vermouth is everywhere, yet rarely examined on its own.

Often encountered through classic cocktails rather than the glass itself, vermouth plays a defining role in balance, aroma, and structure while remaining largely unacknowledged. In this episode of The Wine Lab, we slow down and treat vermouth as what it truly is: wine, shaped by fortification, bitterness, and deliberate design.

We explore vermouth’s foundations in neutral grape varieties, the use of grape spirit for stability and extraction, and the careful construction of botanical profiles built around wormwood, roots, barks, citrus, and spice. Along the way, we trace its emergence from eighteenth-century Turin, its ties to apothecaries and café culture, and its evolution into a cornerstone of modern drinking culture.

This episode examines why bitterness matters, how extraction chemistry influences sensory balance, and why vermouth behaves like wine once the bottle is opened. More than a mixer, vermouth reveals how intention, chemistry, and restraint can reshape what wine can be.

Glossary

Vermouth
An aromatized, fortified wine flavored with botanicals, legally required to include wormwood.

Wermut
The German word for wormwood, from which the term vermouth is derived.

Wormwood (Artemisia spp.)
A bitter plant containing potent compounds that provide structural bitterness in vermouth.

Aromatized Wine
Wine that has been flavored with herbs, spices, fruits, or other botanicals after fermentation.

Fortification
The addition of distilled alcohol, typically neutral grape spirit, to raise alcohol content and improve stability.

Neutral Grape Variety
A grape selected for low aromatic intensity and high acidity, used as a base to showcase added flavors rather than varietal character.

Sesquiterpene Lactones
Bitter compounds found in plants like wormwood and gentian that contribute to vermouth’s structure and persistence.

Maceration
Extraction of compounds by soaking botanicals in wine or alcohol over time.

Infusion
Gentle extraction of aromatic compounds, often at lower temperatures.

Aperitif
A drink consumed before a meal, traditionally intended to stimulate appetite.

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Madeira is one of the most resilient wines ever produced. Fortified during fermentation, intentionally heated, and slowly oxidized, it defies many of the rules that govern wine aging and thrives because of it.

In this episode of The Wine Lab, we explore how Madeira’s unique production methods developed through long ocean voyages, how fortification with highly rectified grape spirit shapes sweetness and stability, and why heating methods like estufagem and canteiro create such extraordinary longevity. Along the way, we trace Madeira’s chemical evolution, its role in history and literature, and the compounds that give it aromas of nuts, citrus peel, and caramel.

This is a story of wine shaped by travel, time, and deliberate stress, and a reminder that endurance can be its own form of elegance.

Before you go, pour a glass of Madeira, taste it slowly, and share it with someone curious. Some wines reward patience more than others.

Until next time, stay curious, cheers!

Glossary

Aguardente vínica
A highly rectified, neutral grape spirit used to fortify Madeira during fermentation, typically around 95 to 96 percent alcohol.

Boal (Bual)
A Madeira grape variety used to produce medium sweet wines with caramelized fruit and nutty aromas.

Canteiro
A traditional Madeira aging method where barrels mature slowly in warm lofts, heated only by ambient conditions, often for decades.

Estufagem
A controlled heating process for Madeira using tanks or heated rooms, typically applied to younger wines.

Fortification
The addition of grape spirit during fermentation to stop yeast activity, preserve sweetness, and increase alcohol.

Malvasia (Malmsey)
A grape variety used for the richest and sweetest style of Madeira.

Sercial
A high acid grape variety producing the driest style of Madeira.

Sotolon
An aroma active compound associated with walnut, curry leaf, maple syrup, and aged fortified wines.

Verdelho
A Madeira grape variety producing medium dry wines with smoky and saline notes.

Vinho da roda / Torna viagem
Historical Madeira wines intentionally sent on long sea voyages and returned to enhance flavor through heat and oxidation.

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Step into the steep, sunlit terraces of Portugal’s Douro Valley and explore how landscape, law, chemistry, and culture shaped one of the world’s most distinctive wines. 

In this episode of The Wine Lab, host Dr. Andreea Botezatu traces the story of Port from the Douro’s historic demarcation in 1756 to the precise moment fermentation is stopped with grape spirit. 

Follow the evolution of styles, from ruby’s vibrant fruit to the layered depth of long-aged tawnies, and learn how traditional lagares, the Benefício vineyard-grading system, and regulated aging all influence flavor and structure. 

Along the way, Port’s presence in literature, art, and history comes into focus, along with thoughtful food pairings that highlight each style’s personality. A deep, engaging journey through a wine shaped by place, technique, and time. 

Aguardente
A grape-derived spirit at 77% alcohol used to halt fermentation and fortify Port wine.

Anthocyanins
Pigments in grape skins responsible for red color; highly soluble in the ethanol-rich environment of Port.

Benefício System
The Douro’s vineyard classification system (A–F) that determines how much Port each vineyard is permitted to produce, based on quality factors.

Demarcated Region (DOP Porto)
The legally defined area in northern Portugal where Port must be produced to bear the name.

Foot Treading (Lagares)
Traditional method of crushing grapes with human feet in shallow granite tanks, maximizing extraction while avoiding seed bitterness.

Fortification
The process of adding grape spirit during fermentation to stop yeast activity and preserve natural grape sugar.

IVDP (Instituto dos Vinhos do Douro e do Porto)
Regulatory body responsible for overseeing Port production, vineyard classification, and quality certification.

Oxidative Aging
Aging process, typical of Tawny Ports, where controlled oxygen exposure develops caramel, nut, and dried fruit notes.

Reductive Aging
Aging in environments with minimal oxygen exposure, typical of Ruby and Vintage Ports, preserving fresh fruit and color.

Sotolon
An aroma compound associated with oxidative aging; contributes nutty, maple-like, or warm spice notes in Tawny Port.

Vintage Declaration
Decision by Port houses to declare a year as suitable for Vintage Port, done only in exceptional harvests.

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Welcome back to The Wine Lab. In this episode, we take a closer look at Marsala, one of the most misunderstood fortified wines in the world.

Often dismissed as a cooking ingredient, Marsala has a long history as a serious wine shaped by fortification, oxidative aging, and deliberate patience. We explore how Marsala is made, the grape varieties that define it, and why oxygen plays such a central role in its aroma and structure. Along the way, we unpack the classification system, from Secco to Vergine, and explain how Marsala earned both its reputation and its recent revival.

This episode weaves together chemistry, history, and cultural context, from British naval trade routes to Sicilian tradition, and asks a simple question: what happens when a wine waits for you to slow down?

Buy it. Taste it. Share it. Appreciate the layers. And don't forget to stay curious!

Glossary

Marsala
A fortified wine with protected designation of origin status produced in western Sicily, known for oxidative aging and a wide range of sweetness and aging styles.

Grillo
A primary grape variety used in Marsala production, valued for its acidity, ripening potential, and tolerance to oxidation.

Fortification
The addition of grape spirit to wine to increase alcohol content and stability, typically bringing Marsala to 17 to 20 percent alcohol.

Oxidative Aging
A controlled aging process where wine is intentionally exposed to oxygen, contributing to aromas such as nuts, dried fruit, caramel, and spice.

Mosto Cotto
Cooked grape must used in Ambra-style Marsala to add color, sweetness, and flavor.

Vergine Marsala
A dry style of Marsala aged for a minimum of five years without sweetening or cooked must, emphasizing structure and oxidative complexity.

Acetaldehyde
An aroma-active compound formed during oxidative aging, contributing nutty and bruised apple notes when present in balance.

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Orange wine often feels contemporary, even radical, yet its roots stretch back thousands of years. In this episode of The Wine Lab, we travel to Georgia, widely considered one of the birthplaces of wine, to explore qvevri winemaking, extended skin contact, and the historical foundations of what we now call orange wine. Along the way, we unpack how this style bridges white and red winemaking, why it pairs so naturally with food, and how ancient clay vessels continue to shape modern wine conversations. This is a story of time, texture, and continuity. 

Glossary

• Orange wine: White wine produced with extended skin contact, resulting in amber color, tannic structure, and enhanced phenolic extraction.
• Qvevri: Large egg shaped clay vessels traditionally buried in the ground in Georgia and used for fermentation and aging, providing thermal stability and gentle oxygen exchange.
• Skin contact: The period during which grape juice remains in contact with skins, seeds, and sometimes stems, influencing color, tannin, texture, and aroma development.
• Phenolic compounds: A group of compounds including tannins and flavonoids that contribute to bitterness, astringency, color, mouthfeel, and oxidative stability.
• Supra: A traditional Georgian feast centered on food, wine, and guided toasts, emphasizing hospitality, memory, and community.
• Tamada: The toastmaster at a Georgian supra, responsible for guiding the rhythm, order, and meaning of toasts.
• Rkatsiteli: One of Georgia’s most widely planted white grape varieties, known for high acidity, thick skins, and suitability for extended skin contact.
• Kisi: A Georgian white grape variety that produces aromatic, structured wines, often showing stone fruit, spice, and tea like notes when made with skin contact.
• Mtsvane: A family of Georgian white grape varieties valued for freshness, herbal aromatics, and balance, frequently blended with Rkatsiteli in qvevri wines.
• Khikhvi: A lesser known Georgian white grape variety that yields deeply colored, textured orange wines with pronounced phenolic structure and oxidative stability.
• Khachapuri: Traditional Georgian cheese filled bread, baked in various regional styles, often rich and salty, making it well suited to phenolic, textured wines.
• Khinkali: Large pleated Georgian dumplings filled with spiced meat and broth, typically eaten by hand and known for their savory intensity.
• Mtsvadi: Georgian grilled meat, commonly pork or lamb, cooked over open flame and served simply with onions and herbs.
• Pkhali: Cold vegetable dishes made from spinach, beets, or eggplant blended with walnuts, garlic, herbs, and spices, offering earthy and nut driven flavors.
• Lobio: Slow cooked Georgian bean dishes seasoned with walnuts, coriander, garlic, and herbs, often served warm or at room temperature.

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Alsace is one of France’s most distinctive wine regions: deeply French, shaped by Germanic influence, and known for aromatic white wines that can feel ripe and expressive while still staying fresh and focused. In this episode of The Wine Lab, we travel to northeastern France, between the Vosges Mountains and the Rhine, to explore why Alsace wines taste unlike anything else.

We look at Riesling, Gewürztraminer, Pinot Gris, Crémant d’Alsace, and Pinot Noir; the region’s dry climate, complex soils, tall flute bottles, and complicated history; and the science behind aroma, sweetness perception, acidity, aging, and texture. Along the way, we connect wine with food, memory, art, and identity — from choucroute and tarte flambée to the Isenheim Altarpiece in Colmar.

Alsace reminds us that white wine can be profound, that scent shapes expectation, and that a glass of wine can carry both chemistry and history.

Glossary

Alsace
A wine region in northeastern France, along the Rhine River and near the German border. It is known especially for aromatic white wines, dry climate, distinctive bottle shape, and a strong regional identity shaped by both French and Germanic influences.

Vosges Mountains
The mountain range west of Alsace’s vineyards. The Vosges create a rain-shadow effect, protecting much of Alsace from wet Atlantic weather and helping make the region relatively dry.

Rain shadow
A climatic effect where mountains block or reduce incoming moisture. In Alsace, the Vosges Mountains help create conditions where grapes can ripen well while still retaining acidity.

Riesling
One of Alsace’s most important grape varieties. Alsace Riesling is often dry, structured, high in acidity, and capable of aging, with flavors that can range from citrus and stone fruit to smoky, waxy, or petrol-like notes with time.

Gewürztraminer
A highly aromatic grape variety associated with rose, lychee, spice, and tropical fruit notes. In Alsace, Gewürztraminer can be dry, off-dry, or sweet, and is especially useful for discussing how aroma affects sweetness perception.

Pinot Gris
A color mutation of Pinot Noir with gray-pink skins. In Alsace, Pinot Gris is often fuller-bodied and more textured than the lighter Pinot Grigio styles many consumers expect.

Crémant d’Alsace
Sparkling wine from Alsace made using the traditional method. It is an important part of the region’s production and offers a fresher, more festive expression of Alsace wine.

Pinot Noir
Alsace’s main red grape variety. Historically lighter in style, Alsace Pinot Noir has become more serious in recent years as producers focus more attention on site, ripeness, and winemaking.

Flute bottle
The tall, slender bottle traditionally associated with Alsace wines. It is part of the visual identity of the region.

Alsace Grand Cru
A classification for specific vineyard sites in Alsace. Grand Cru wines emphasize the relationship between grape variety and place, with rules that have historically focused on Riesling, Gewürztraminer, Pinot Gris, and Muscat, though some rules have evolved.

Terroir
The combined influence of place on wine, including soil, climate, slope, exposure, and human tradition. In Alsace, terroir is especially important because the same grape variety can taste very different depending on vineyard site.

Residual sugar
Sugar remaining in a wine after fermentation. In Alsace, residual sugar can vary by producer, variety, vintage, and style, which can sometimes make sweetness level difficult for consumers to predict.

Sweetness perception
The way the brain interprets sweetness in wine. Actual sugar matters, but aroma, acidity, alcohol, texture, and expectation also influence whether a wine tastes dry, off-dry, or sweet.

Acidity
A key structural component in wine that gives freshness, lift, and energy. In Alsace, acidity helps balance ripe fruit and aromatic intensity.

TDN
A compound associated with the petrol or kerosene-like aroma that can develop in aged Riesling. In small amounts, it can contribute complexity; in excess, it can dominate the wine.

Terpenes
A group of aromatic compounds found in grapes, especially important in varieties such as Gewürztraminer and Muscat. Terpenes can contribute floral, citrus, and spice-like aromas.

Phenolics
Compounds found in grape skins, seeds, and stems that can affect texture, bitterness, color, and mouthfeel. In white wines, phenolics may be especially noticeable in fuller-bodied or skin-contact styles.

Orange wine
A wine made from white grapes fermented with extended skin contact. Some Alsace producers work with this style, especially using aromatic or textured varieties such as Pinot Gris and Gewürztraminer.

Vendanges Tardives
A late-harvest designation in Alsace. These wines are made from grapes harvested with higher ripeness and concentration and may range from rich and off-dry to sweet.

Sélection de Grains Nobles
A sweet wine designation in Alsace made from highly concentrated grapes, often affected by noble rot. These wines can be powerful, honeyed, and long-lived.

Noble rot
The beneficial form of Botrytis cinerea that can dehydrate grapes and concentrate sugars, acids, and flavors under the right conditions.

Choucroute
A traditional Alsatian dish based on sauerkraut, often served with sausages and smoked meats. Its salt and richness pair especially well with Riesling.

Tarte flambée
A thin Alsatian flatbread traditionally topped with cream, onions, and bacon. It is a classic regional dish and a natural partner for local wines.

Isenheim Altarpiece
A major early sixteenth-century artwork by Matthias Grünewald, housed in Colmar. It was created for a hospital monastery and is known for its intense depiction of suffering, healing, and compassion.

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In this episode of The Wine Lab, we travel through the Loire Valley, one of France’s most diverse and historically layered wine regions. Following the river from the Atlantic coast inland, we explore Muscadet, Chenin Blanc, Cabernet Franc, Sauvignon Blanc, Crémant de Loire, rosé, and lesser-known varieties such as Romorantin and Pineau d’Aunis.

The episode examines how geography, climate, limestone soils, lees aging, noble rot, aromatic compounds, acidity, and winemaking choices shape Loire wines. Along the way, we visit cultural landmarks and historical figures connected to the region, including the châteaux of the Loire, Joan of Arc at Chinon, François Rabelais, and Leonardo da Vinci at Clos Lucé.

Fresh, varied, food-friendly, and intellectually rewarding, Loire wines offer a remarkable lesson in how place, history, chemistry, and style come together in the glass.

Glossary

Loire Valley
A major French wine region following the Loire River from the Atlantic-influenced west toward central France. It is known for a wide range of wines, including dry whites, sparkling wines, sweet wines, rosés, and lighter reds.

Muscadet
A dry white wine from the western Loire, especially around Nantes, made from the Melon de Bourgogne grape. It is often crisp, saline, citrusy, and commonly paired with seafood.

Melon de Bourgogne
The grape variety used to produce Muscadet. Despite the name, the wines are generally lean, fresh, and mineral rather than melon-like.

Sur lie
A winemaking term meaning “on the lees.” Wines aged sur lie remain in contact with spent yeast cells after fermentation, which can add texture, subtle bread-like notes, and protection against oxidation.

Lees
The sediment left after fermentation, made up largely of yeast cells and other fine solids. Lees contact can influence mouthfeel, aroma, and stability.

Autolysis
The gradual breakdown of yeast cells after fermentation. During this process, compounds such as mannoproteins and polysaccharides may be released into the wine.

Chenin Blanc
A highly versatile white grape variety strongly associated with the Loire Valley. It can produce dry, off-dry, sparkling, and sweet wines, often with high acidity and aging potential.

Savennières
A Loire appellation known for structured, dry Chenin Blanc wines that can show firm acidity, savory notes, beeswax, quince, and strong aging potential.

Coteaux du Layon
A Loire appellation known especially for sweet Chenin Blanc wines, often influenced by late harvest conditions and sometimes noble rot.

Bonnezeaux
A prestigious sweet wine appellation within the Loire Valley, based on Chenin Blanc.

Quarts de Chaume
A famous Loire appellation for intensely sweet, age-worthy Chenin Blanc wines.

Botrytis cinerea
A fungus that can cause either destructive gray rot or beneficial noble rot, depending on conditions. In noble rot, it dehydrates grapes and concentrates sugars, acids, and flavor compounds.

Noble rot
The beneficial form of Botrytis infection that can produce complex sweet wines with aromas such as honey, dried apricot, marmalade, saffron, and spice.

Crémant de Loire
Traditional-method sparkling wine from the Loire Valley, often involving Chenin Blanc and other permitted varieties.

Traditional method
A sparkling wine production method in which the second fermentation takes place in the bottle. This process can contribute fine bubbles and lees-derived complexity.

Cabernet Franc
A red grape variety important in the Loire Valley, especially in Chinon, Bourgueil, Saint-Nicolas-de-Bourgueil, Saumur, and Saumur-Champigny. It often produces wines with red fruit, floral notes, herbal tones, moderate tannins, and freshness.

Chinon
A Loire appellation famous for Cabernet Franc-based red wines. The town is also historically associated with Joan of Arc and François Rabelais.

Bourgueil
A Loire appellation known for Cabernet Franc wines that can range from fresh and fruity to structured and age-worthy.

Saint-Nicolas-de-Bourgueil
A Cabernet Franc appellation near Bourgueil, often associated with fragrant, bright, red-fruited wines.

Saumur-Champigny
A Loire appellation known for Cabernet Franc reds, often showing freshness, aromatic lift, and moderate structure.

Methoxypyrazines
A group of aroma compounds associated with green, leafy, bell pepper, or herbaceous notes in grapes and wines.

IBMP
Short for 3-isobutyl-2-methoxypyrazine, an important methoxypyrazine associated with bell pepper or green vegetal aromas, especially in varieties such as Cabernet Franc, Cabernet Sauvignon, Merlot, and Sauvignon Blanc.

Tuffeau
A soft, porous limestone found in parts of the Loire Valley, especially around Saumur and Touraine. It has been used for buildings, caves, and wine cellars.

Touraine
A large and diverse Loire wine area producing Sauvignon Blanc, Chenin Blanc, Cabernet Franc, Gamay, Côt/Malbec, sparkling wines, rosés, and other styles.

Romorantin
A rare white grape variety associated especially with Cour-Cheverny. It can produce high-acid wines with citrus, apple, honeyed, and sometimes nutty or oxidative notes with age.

Cour-Cheverny
A Loire appellation dedicated to wines made from Romorantin.

Sauvignon Blanc
An aromatic white grape variety important in Touraine, Sancerre, and Pouilly-Fumé. Loire examples often show citrus, herbs, gooseberry, floral notes, flint-like impressions, and high acidity.

Volatile thiols
Aroma compounds that can contribute grapefruit, passion fruit, boxwood, tropical fruit, and related notes in Sauvignon Blanc and other wines.

Sancerre
An eastern Loire appellation famous for dry Sauvignon Blanc wines with acidity, citrus, herbal notes, and mineral impressions. Pinot Noir is also grown there for red and rosé wines.

Pouilly-Fumé
An eastern Loire appellation focused on Sauvignon Blanc, often associated with crisp acidity, aromatic precision, and sometimes smoky or flinty notes.

Pouilly-Fuissé
A Burgundy appellation for Chardonnay. It is often confused with Pouilly-Fumé because of the similar name, but the region, grape, and wine style are different.

Pineau d’Aunis
A Loire red grape variety that can produce pale, fresh, spicy, peppery wines with red fruit and savory character.

Grolleau
A red grape variety used in some Loire rosés, especially in Anjou.

Côt
The Loire name often used for Malbec. It can contribute dark fruit, structure, and color.

UNESCO cultural landscape
A landscape recognized for the long interaction between people and place. Part of the Loire Valley is listed by UNESCO for its river, historic towns, villages, châteaux, agriculture, and cultural history.

Clos Lucé
A château in Amboise where Leonardo da Vinci spent the final years of his life after being invited to France by King Francis I.

François Rabelais
A Renaissance writer born near Chinon, known for satire, wit, appetite, and literary references connected to the culture of his region.

Joan of Arc
A central figure in French history who came to Chinon in 1429 to meet the Dauphin Charles, the uncrowned Charles VII.

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Mousiness is one of the most elusive and unsettling faults in wine. Unlike many defects, it doesn’t appear in the aroma. Instead, it emerges after the sip, lingering on the finish in a way that can surprise even experienced tasters.

In this episode of The Wine Lab, Dr. Andreea Botezatu explores the chemistry, microbiology, and sensory science behind mousiness. From the role of lactic acid bacteria and high pH conditions to the formation of compounds such as 2-acetyltetrahydropyridine (PHEW!), the discussion explains why this fault develops and why it is so difficult to eliminate once present.

The episode also addresses the sensory dimension of mousiness, including the fact that a significant portion of individuals may not perceive it at all, and how retronasal perception influences its detection. Practical implications for winemaking are considered, particularly in relation to microbial stability and malolactic fermentation in higher pH wines.

Whether you are a winemaker, student, or curious wine drinker, this episode offers a clearer understanding of what happens after the sip.

Try a few wines, share them with others, and compare your impressions. If you’ve encountered mousiness - or think you might have - feel free to reach out. The contact email is available on the podcast website page.

Mousiness
A wine fault characterized by delayed off-flavors resembling cereal, popcorn, or rodent cage aromas, perceived primarily after swallowing.

Retronasal perception
The movement of aroma compounds from the mouth to the nasal cavity during and after swallowing, allowing flavors to be perceived after tasting.

2-Acetyltetrahydropyridine (ATHP)
One of the key compounds responsible for mousiness, formed through microbial metabolism of amino acids.

Lactic Acid Bacteria (LAB)
Microorganisms such as Oenococcus oeni and Lactobacillus involved in malolactic fermentation and sometimes implicated in fault formation.

Malolactic Fermentation (MLF)
A secondary fermentation where malic acid is converted into lactic acid, often used to soften acidity but potentially increasing risk of spoilage under certain conditions.

pH
A measure of acidity; higher pH wines are more microbiologically vulnerable and can enhance perception of certain off-flavors, including mousiness.

Anosmia
The inability to perceive certain odors; in this context, some individuals cannot detect mousiness compounds.

Wine Matrix
The complex chemical environment of wine, including ethanol, acids, phenolics, and other compounds that influence aroma and flavor behavior.

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Sometimes a glass of wine smells like dark fruit and spice. Other times, something unexpected appears — leather, earth, even a hint of barnyard. For some wine lovers, those aromas add intrigue. For others, they signal a flaw.

In this episode of The Wine Lab, Dr. Andreea Botezatu explores one of the most debated microorganisms in wine: Brettanomyces.

Why do some wines develop these distinctive aromas? Why have certain traditional European wines historically embraced them while many modern wineries work hard to avoid them? And what is actually happening inside the wine at the chemical and microbiological level?

From cellar history in France to volatile phenols and modern detection methods, this episode unpacks the science and culture behind the yeast that continues to divide the wine world.

Open a bottle, take a careful smell, and join the conversation.

Glossary

Brettanomyces
A genus of yeast considered a spoilage organism in wine. The species most associated with wine is Brettanomyces bruxellensis, which produces aromatic compounds known as volatile phenols.

Volatile Phenols
Aromatic compounds responsible for Brett-related aromas in wine, often described as leather, barnyard, smoke, or spice.

4-Ethylphenol (4-EP)
One of the primary volatile phenols produced by Brettanomyces. Commonly associated with aromas described as stable, leather, or medicinal.

4-Ethylguaiacol (4-EG)
Another volatile phenol produced by Brett. Often contributes smoky, clove-like, or spicy notes.

Hydroxycinnamic Acids
Naturally occurring phenolic compounds in grapes, including p-coumaric acid and ferulic acid. These act as precursors that Brett converts into volatile phenols.

Terroir
A concept in wine describing how a wine reflects its place of origin, including climate, soil, vineyard practices, and sometimes traditional cellar environments.

Spoilage Yeast
A microorganism that can negatively affect wine quality by producing undesirable compounds.

PCR (Polymerase Chain Reaction)
A molecular technique used to detect specific microorganisms, including Brettanomyces, by identifying their DNA.

GC-MS (Gas Chromatography–Mass Spectrometry)
An analytical technique used to identify and quantify volatile compounds in wine, including Brett-related phenols.

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Why does a wine sometimes smell like vinegar, or even nail polish remover?

In this episode of The Wine Lab, Andreea explores the science behind volatile acidity, one of the most confusing aspects of wine aroma. While small amounts can add brightness and complexity, higher levels can shift a wine’s character dramatically.

You’ll learn how volatile acidity forms, from grape damage in the vineyard to oxygen exposure in the cellar, and why microbes known as acetic acid bacteria play such an important role in this transformation.

Along the way, we travel through wine history - from Roman soldiers drinking sour wine to ancient winemakers already fighting the problem two thousand years ago - and explore how modern winemakers manage volatile acidity today.

Whether you’re a curious wine drinker or someone who has ever wondered why a wine smells a little like vinegar, this episode will help you understand what’s happening inside the glass.

Open a bottle, take a closer smell, and discover how chemistry, microbes, and history all shape the aromas of wine.

If you have questions, thoughts, or ideas for future episodes, I’d love to hear from you. You can find my email address on the podcast website page.

Until next time… stay curious, cheers!

Support the show

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

Send me your thoughts at ibotezatu5@gmail.com

Is that wine flawed… or just different?

In this episode of The Wine Lab, Andreea explores the difference between wine faults and flaws before turning to one of the most powerful forces in wine chemistry: oxidation.

What causes the bruised apple aroma in oxidized wine? What role does sulfur dioxide play in protection? Why did certain white Burgundies suffer from premature oxidation, known as “premox,” in the 1990s and early 2000s? And why are wines like Sherry and Madeira intentionally oxidative?

This episode blends wine science, history, and practical tasting guidance to help you recognize oxidation, understand aging, and taste with more confidence.

If you’ve ever wondered whether to send a bottle back — this episode is for you.

Acetaldehyde
A compound formed during oxidation. In small amounts it can add brightness to wine; in larger amounts it smells like bruised apple or oxidized cider. It is also a defining aroma in Sherry.

Aging 
The natural evolution of wine over time. Aging includes many chemical changes, not only oxidation. Proper aging can enhance complexity, texture, and aroma development.

Aldehydic Aromas
Aromas associated with aldehydes like acetaldehyde. Common descriptors include bruised apple, green apple skin, nutty, or slightly sharp apple cider notes.

Balance
The harmonious relationship between acidity, alcohol, tannin, sweetness, fruit, and structure in wine. In the context of oxidation, balance refers to oxygen exposure remaining in proportion to the wine’s style.

Brett (Brettanomyces)
A yeast that can produce earthy, leathery, or barnyard aromas in wine. In small amounts, some consumers perceive it as complexity; in larger amounts, it is considered a fault.

Closure
The material used to seal a wine bottle, such as natural cork, synthetic cork, or screw cap. Closure choice affects how much oxygen enters the bottle over time.

Fault
A chemical or microbiological problem that makes a wine unacceptable to most consumers. Examples include cork taint, excessive volatile acidity, or strong sulfur defects.

Flaw
A minor deviation from ideal wine character that may or may not be perceived negatively, depending on the style and personal preference.

Micro-oxygenation
A winemaking technique where very small amounts of oxygen are added in a controlled manner, usually to red wines, to soften tannins and stabilize color.

Oxidation
A series of chemical reactions that occur when oxygen interacts with wine. It can cause browning, fading fruit, and aldehydic aromas if uncontrolled. In certain styles, it is intentional.

Premox (Premature Oxidation)
A phenomenon observed primarily in certain white Burgundies in the late 1990s and early 2000s, where wines oxidized much earlier than expected.

Reduction
A condition in wine caused by very low oxygen exposure. It can produce aromas like struck match, flint, or rotten egg.

Racking
The process of transferring wine from one vessel to another to separate it from sediment. This can introduce small amounts of oxygen.

SO₂ (Sulfur Dioxide)

A compound used in winemaking to protect against oxidation and microbial spoilage. It binds acetaldehyde and reacts with oxygen, helping preserve freshness.

Tannins
Natural compounds extracted from grape skins, seeds, and oak. They contribute to structure, mouthfeel, and aging potential.

Volatile Acidity (VA)
Acetic acid and related compounds that can create vinegar or nail polish remover aromas when present in excess.

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Have you ever stood in the wine aisle holding a bottle and thought, “Am I overthinking this?”

In this episode of The Wine Lab, Andreea  unpacks why wine labels can feel so confusing, even to people who work in wine.

Why do some bottles list the grape, while others only name a place? What does Burgundy actually mean? Why does Bordeaux rarely tell you the grape outright? 

We explore how grape varieties work (think apples: Granny Smith vs. Honeycrisp), how geography compresses information into shorthand, and how labeling laws can shape what appears on the bottle. Along the way, we untangle terms like Chianti, Rioja, and Barolo, and talk about how language, history, and marketing all influence what we think we’re tasting before we even take a sip.

From traditional appellations to vibe-driven, made-up names, this episode reveals how expectation shapes perception and why confusion around wine labels says more about the system than it does about you.

If wine names have ever made you hesitate, doubt your palate, or feel like you missed a memo everyone else got, this episode is your guide.

Let’s decode wine names together.

Blend
A wine made from more than one grape variety.

Bordeaux
A French wine region known primarily for blends of Cabernet Sauvignon, Merlot, and other complementary grapes.

Burgundy
A French wine region associated mainly with Pinot Noir (red wines) and Chardonnay (white wines).

Chianti
An Italian wine region whose wines are predominantly made from Sangiovese.

Claret
A historical British term traditionally used to describe red Bordeaux wines.

Geographic Denomination
A wine label that identifies a wine by its place of origin rather than by grape variety.

Grape Variety
A genetically distinct type of grapevine with specific characteristics, such as Cabernet Sauvignon, Pinot Noir, or Tempranillo.

Nebbiolo
The primary grape used in Barolo and Barbaresco wines from Italy.

Sangiovese
The primary grape used in Chianti and many other central Italian wines.

Tempranillo
The principal grape variety used in Rioja wines from Spain.

Varietal Labeling
A labeling practice in which a wine is named after its dominant grape variety, typically subject to minimum percentage requirements (e.g., 75% in the U.S.).

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Piquette is one of wine’s oldest ideas and one of its newest obsessions. Made by fermenting grape pomace with water, this light, often sparkling wine has roots in ancient Roman practices, European vineyard culture, and everyday resourcefulness. Once known as a drink for workers and families - sometimes simply called “second round wine” - piquette has reemerged as a symbol of sustainability, moderation, and creativity.

In this episode of The Wine Lab, we explore what piquette is, how it’s made, and why it resonates so strongly with today’s younger consumers interested in low-alcohol options and waste-conscious production. Along the way, we dig into the technical realities behind white versus red pomace, fermentation challenges, acidity management, and carbonation choices, while connecting those details to broader cultural and historical threads.

Whether you’ve already tried piquette or you’re still wondering what exactly is in that can at the wine shop, this episode reframes piquette as more than a trend: it’s a reminder that wine has always had a practical, everyday side, and that sometimes the most interesting ideas come from what’s left behind.

Glossary

Piquette – A low-alcohol wine-style beverage made by fermenting grape pomace with added water.

Pomace – The solid remains of grapes after pressing, including skins, seeds, and pulp.

White pomace – Pomace from white grapes pressed before fermentation; often contains residual sugars.

Red pomace – Pomace from red grapes after fermentation and maceration; typically low in fermentable sugar.

Lora – An ancient Roman pomace-based beverage, considered an early precursor to piquette.

Residual sugar – Sugar remaining in grape material or wine after fermentation.

Extractability – How easily compounds like phenolics or color can be released from grape skins into liquid.

Phenolics – A broad group of compounds contributing to color, bitterness, astringency, and texture in wine.

Chaptalization – The addition of sugar to increase fermentable sugars during fermentation.

Pét-nat (Pétillant Naturel) – A sparkling wine bottled before primary fermentation is complete, trapping CO₂.

NoLo – A category referring to no- and low-alcohol beverages.

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Ripasso wines are made by giving a finished Valpolicella wine a second pass through fermentation, pouring it over the grape skins left behind from Amarone or Recioto and allowing renewed microbial activity and extraction to take place. In this episode of The Wine Lab, we walk through what that second pass actually does: how refermentation can restart, how phenolics and color are re-extracted from appassimento-treated skins, and how the chemistry of Ripasso differs depending on whether the pomace comes from sweet Recioto or dry Amarone. Along the way, we unpack the legal framework behind Valpolicella Ripasso, the historical shift from Recioto to Amarone, and why Ripasso ends up tasting like neither one, but something distinctly its own 

Glossary

Ripasso
A Valpolicella wine produced by refermenting finished wine on the pomace of Amarone or Recioto, increasing alcohol, extract, color, and structure.

Valpolicella
A red wine appellation in Veneto, Italy, typically producing lighter-bodied wines from Corvina-based blends.

Amarone della Valpolicella
A dry, high-alcohol red wine made from dried grapes (appassimento), known for concentration, body, and structure.

Recioto della Valpolicella
A traditional sweet wine made from dried grapes; historically the original source of pomace for Ripasso refermentation.

Appassimento
The drying of grapes after harvest to concentrate sugars, acids, and phenolics before fermentation.

Pomace
The solid remains of grapes after pressing, including skins, seeds, and pulp.

Refermentation
A secondary fermentation that occurs when wine is reintroduced to fermentable substrates or active yeast.

Phenolic Compounds
Chemical compounds extracted from grape skins and seeds that contribute to color, tannin, and mouthfeel.

Superiore
A designation indicating higher minimum alcohol levels and aging requirements under Italian wine law.

Slavonian Oak (Botti)
Large-format oak barrels traditionally used in northern Italy, valued for minimal oak aroma impact.

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What happens when grapes are asked to wait?

In this episode of The Wine Lab, we explore appassimento, the traditional practice of drying grapes before fermentation, and how it reshapes wine long before yeast ever gets involved. From ancient Roman preservation methods to modern Amarone and passito wines, we look at how dehydration concentrates sugars, alters acidity, and transforms texture and aroma.

Along the way, we meet Corvina, the grape at the heart of Valpolicella’s most iconic wines and trace how sweet passito styles, dry Amarone, and even Ripasso all emerge from the same ecosystem.

This is a story about patience, chemistry, and flavor built by subtraction.

If you enjoy the episode, taste these wines, share them with friends, and pay attention to how time shows up in the glass. And as always, I’d love to hear from you — send your questions, feedback, or ideas for future themes my way.

Until next time… stay curious, cheers!

Glossary

Appassimento
A winemaking technique where grapes are dried after harvest to concentrate sugars, acids, and phenolic compounds before fermentation.

Corvina
A red grape variety native to northeastern Italy, central to Valpolicella wines. Known for high acidity and excellent performance during grape drying.

Amarone della Valpolicella
A dry, high-alcohol wine made entirely from appassimento grapes, known for depth, structure, and dried-fruit aromas.

Recioto
A traditional sweet wine style made from appassimento grapes. The term refers to technique and selection, not a grape variety.

Recioto della Valpolicella
A sweet red wine made from Corvina-based grapes using appassimento.

Recioto di Soave
A sweet white passito wine made primarily from Garganega.

Vin Santo
An Italian wine made from dried grapes and shaped by long oxidative aging, often amber in color.

Passito di Pantelleria
A sweet wine from Sicily made from sun-dried Zibibbo (Muscat of Alexandria), known for intense aromatics.

Ripasso
A Valpolicella wine made by refermenting fresh wine over the spent skins of Amarone or Recioto. Mentioned here as a teaser for a future episode.

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In this episode of The Wine Lab, we continue our series on the great wine regions of the world with Burgundy, or Bourgogne, one of France’s most influential and fascinating wine regions.

Burgundy is famous for Pinot Noir and Chardonnay, but its true identity is built around place: villages, vineyards, slopes, soils, and precisely delimited parcels known as Climats. This episode explains the major Burgundy regions, from Chablis and the Côte d’Or to the Côte Chalonnaise and the Mâconnais, while exploring how Burgundy’s appellation hierarchy, monastic history, grape varieties, and wine styles shaped its global reputation.

We also compare Burgundy and Bordeaux as color names and as wine cultures, discuss the role of Pinot Noir and Chardonnay, explain terms such as Premier Cru and Grand Cru, and consider how climate change is affecting one of the world’s most place-sensitive wine regions.

Glossary

Bourgogne
The French name for Burgundy. You will often see “Bourgogne” on wine labels instead of “Burgundy.”

Burgundy
A historic wine region in eastern France, best known for Pinot Noir-based red wines and Chardonnay-based white wines.

Bordeaux
A major wine region in southwestern France, often associated with blends based on Cabernet Sauvignon, Merlot, Cabernet Franc, and related varieties. Also used as a color name for a deep wine-red shade.

Climat
In Burgundy, a precisely delimited vineyard parcel with its own identity, shaped by soil, slope, exposure, history, and human cultivation.

Terroir
The combined influence of place on wine, including soil, climate, topography, vine material, farming, and human decision-making.

Pinot Noir
Burgundy’s main red grape variety. It is thin-skinned and often produces wines with red fruit, floral, earthy, and spice notes.

Chardonnay
Burgundy’s main white grape variety. It can produce wines ranging from crisp, citrusy, and mineral to broad, creamy, and layered.

Aligoté
A traditional white grape of Burgundy, often producing crisp, fresh, high-acid wines. It has been receiving renewed attention from producers and consumers.

Gamay
A red grape associated most strongly with Beaujolais, but also present in some Burgundy-related appellations and blends.

Chablis
A northern Burgundy wine area known for Chardonnay wines with bright acidity, citrus character, and often mineral or saline impressions.

Côte d’Or
The central and most famous part of Burgundy, divided into the Côte de Nuits and Côte de Beaune.

Côte de Nuits
The northern part of the Côte d’Or, especially famous for Pinot Noir-based red wines.

Côte de Beaune
The southern part of the Côte d’Or, known for both Pinot Noir and some of the world’s most famous Chardonnay-based white wines.

Côte Chalonnaise
A Burgundy subregion south of the Côte d’Or, producing Pinot Noir, Chardonnay, Aligoté, and sparkling wines, often with strong value.

Mâconnais
A southern Burgundy subregion especially known for Chardonnay-based white wines, including wines from Pouilly-Fuissé, Saint-Véran, and Mâcon-Villages.

Regional appellation
A broad Burgundy appellation category, such as Bourgogne Rouge or Bourgogne Chardonnay. These wines usually come from wider geographic areas.

Village appellation
An appellation named after a specific commune or village, such as Meursault, Pommard, or Nuits-Saint-Georges.

Premier Cru
A classification for recognized high-quality vineyard sites within a village appellation.

Grand Cru
The highest vineyard classification in Burgundy. Grand Cru wines come from the most prestigious vineyard sites, where the vineyard name itself is the appellation.

Crémant de Bourgogne
Traditional-method sparkling wine from Burgundy, made from approved regional grape varieties such as Chardonnay, Pinot Noir, Aligoté, and Gamay.

Whole-cluster fermentation
A red winemaking technique in which some or all grape clusters are fermented with stems included. It can influence aroma, tannin, structure, and spice character.

Bâtonnage
The stirring of lees during wine aging, often used in white winemaking to influence texture, mouthfeel, and aromatic complexity.

Malolactic fermentation
A microbial conversion of malic acid into lactic acid. In white Burgundy, it can contribute to a softer texture and buttery or creamy impressions, depending on style and conditions.

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Bordeaux is one of the most influential wine regions in the world, but it can also feel intimidating. In this episode of The Wine Lab, Andreea  explains Bordeaux through the features that define it: rivers, climate, soils, grape varieties, blending, classifications, aging, and wine style.

The episode covers the differences between the Left Bank and Right Bank, the roles of Cabernet Sauvignon, Merlot, Cabernet Franc, Sauvignon Blanc, Sémillon, and other Bordeaux varieties, and why blending became both a sensory and practical strategy in this maritime region. It also introduces Bordeaux’s dry white wines, the noble rot wines of Sauternes and Barsac, food pairing ideas, serving temperature, decanting, vintage variation, and the impact of climate change.

The episode also discusses Bordeaux’s approval of new climate-adaptation varieties, including Arinarnoa, Castets, Marselan, Touriga Nacional, Alvarinho, and Liliorila, and what this reveals about tradition, resilience, and the future of classic wine regions.

Glossary

Bordeaux: A major wine region in southwest France, known especially for red blends based on Merlot, Cabernet Sauvignon, and Cabernet Franc, as well as dry white and sweet wines.

Left Bank: The area west and south of the Gironde Estuary and Garonne River, often associated with Cabernet Sauvignon-dominant red blends and gravelly soils.

Right Bank: The area north and east of the Dordogne River, often associated with Merlot-dominant red blends and clay-limestone soils.

Entre-Deux-Mers: A Bordeaux area between the Garonne and Dordogne rivers. The name means “between two seas.”

Maritime climate: A climate influenced by proximity to the ocean, usually with moderated temperatures and relatively high humidity.

Bordeaux blend: A wine blend based on traditional Bordeaux grape varieties, commonly Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Malbec, and sometimes Carménère for reds.

Cabernet Sauvignon: A late-ripening red grape associated with blackcurrant, cassis, firm tannins, cedar, graphite, and aging potential.

Merlot: A red grape associated with plum, black cherry, roundness, softer tannins, and a plush mouthfeel.

Cabernet Franc: A red grape often used in Bordeaux blends for aromatic lift, freshness, red fruit, floral notes, and spice.

Petit Verdot: A red grape used in smaller proportions in Bordeaux blends, often contributing color, tannin, and spice.

Carménère: A historic Bordeaux red grape that is now more strongly associated with Chile.

Sauvignon Blanc: A white grape that contributes citrus, grapefruit, herbal notes, and bright acidity to dry white Bordeaux.

Sémillon: A white grape that contributes body, texture, beeswax, lemon curd, and aging potential; also central to Sauternes and Barsac.

Muscadelle: An aromatic white grape used in smaller proportions in some Bordeaux white and sweet wines.

1855 Classification: A historic Bordeaux classification created for the 1855 Paris Exposition, ranking red wines from the Médoc and Château Haut-Brion from Graves, as well as sweet wines from Sauternes and Barsac.

First Growth / Premier Cru Classé: The highest tier in the 1855 classification for red Bordeaux wines.

Cru Bourgeois: A quality designation mainly associated with Médoc estates outside the 1855 classified growths.

Pessac-Léognan: A Bordeaux appellation known for both red wines and high-quality dry white wines.

Sauternes and Barsac: Bordeaux appellations known for sweet wines made from grapes affected by noble rot.

Botrytis cinerea / Noble rot: A fungus that, under the right conditions, dehydrates grapes and concentrates sugars, acids, and flavor compounds, producing complex sweet wines.

Tannin: Phenolic compounds from skins, seeds, and oak that create bitterness, astringency, and drying sensations in wine.

Polymerization: A process where smaller tannin molecules form larger structures over time, often changing how tannins are perceived in aged wine.

Decanting: Pouring wine into another vessel to separate sediment and/or expose the wine to oxygen before serving.

Vintage variation: Differences among wines caused by the weather and growing conditions of a specific year.

Climate-adaptation varieties: Grape varieties approved or studied to help wine regions adapt to warmer temperatures, drought stress, and other climate-related challenges.

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Wine is usually described through aroma and flavor, but some of its most important qualities are physical. This episode of The Wine Lab examines wine texture and mouthfeel: body, viscosity, acidity, tannin, astringency, alcohol warmth, residual sugar, carbon dioxide, lees aging, malolactic fermentation, serving temperature, and aeration.

Andreea explains why two wines with similar flavors can feel completely different, how winemaking choices shape texture, and why service conditions such as temperature and decanting can change the way a wine is perceived. From crisp whites to structured reds and sparkling wines, this episode offers a practical and scientific guide to what the palate feels.

Glossary

Mouthfeel
The tactile sensations a wine creates in the mouth, including body, heat, grip, smoothness, roughness, creaminess, and astringency.

Texture
The overall physical impression of a wine on the palate. Texture includes how heavy, sharp, soft, drying, prickly, or smooth the wine feels.

Body
The perceived weight or fullness of a wine in the mouth. Body is influenced by alcohol, sugar, acidity, extract, flavor intensity, and other wine components.

Viscosity
A liquid’s resistance to flow. In wine, viscosity can contribute to impressions of body or richness, although it is only one part of mouthfeel.

Ethanol
The main alcohol in wine. Ethanol contributes to body, warmth, aroma release, and the perception of fullness.

Glycerol
A fermentation byproduct that can contribute slightly to viscosity, though its sensory impact at typical wine concentrations is often smaller than commonly assumed.

Acidity
The sourness and freshness in wine, mainly shaped by organic acids such as tartaric, malic, and lactic acid. Acidity also influences the physical impression of sharpness, brightness, and refreshment.

pH
A measure of how acidic or basic a solution is. In wine, pH influences microbial stability, color, sulfur dioxide effectiveness, and sensory perception.

Phenolic compounds
A broad group of grape- and oak-derived compounds that includes tannins, color pigments, and some compounds linked to bitterness, flavor, and structure.

Tannins
Phenolic compounds from grape skins, seeds, stems, and oak. Tannins contribute bitterness, structure, and especially astringency in wine.

Astringency
The drying, puckering, rough, or grippy tactile sensation caused largely by tannins interacting with saliva and oral surfaces.

Bitterness
A taste sensation detected by taste receptors. Bitterness can occur alongside astringency, but the two are not the same.

Maceration
The period when grape juice or wine remains in contact with grape skins, seeds, and sometimes stems. Maceration affects color, flavor, tannin, and texture.

Mannoproteins
Polysaccharides released from yeast cell walls during fermentation and lees aging. They can contribute to roundness, softness, and stability in some wines.

Lees
Spent yeast cells and other particles that settle after fermentation. Aging wine on lees can influence aroma, texture, and stability.

Malolactic fermentation
A microbial conversion of malic acid into lactic acid, usually carried out by lactic acid bacteria. It can soften acidity and contribute to a rounder mouthfeel.

Diacetyl
A compound associated with buttery aromas in wine. It can be produced during malolactic fermentation, depending on wine chemistry and winemaking choices.

Decanting
Pouring wine from the bottle into another vessel. 

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A glass of rosé often feels effortless - light catching a pale pink hue, a hint of summer in the air - but its story runs deeper. In this episode, we trace how rosé is shaped, from fleeting skin contact to the saignée method and the precise art of blending in sparkling wines. Along the way, we place rosé within a longer human narrative, from early winemaking to Mediterranean tables where it accompanies food, heat, and conversation. What emerges is a style that carries both intention and ease - one that moves gracefully between technique and pleasure, and reveals more the closer you pay attention.

Glossary:

• Anthocyanins: Pigments in grape skins responsible for red and pink color in wine
• Skin contact (maceration): Time during which grape juice remains in contact with skins, extracting color and compounds
• Saignée: Method where juice is removed early from a red wine fermentation to produce rosé
• Blending: Mixing red and white wines to create rosé (common in sparkling wine production)
• Terroir: The combined effect of soil, climate, and environment on wine characteristics

Famous Rosé Examples:

• Provence Rosé (France): Typically pale, dry, and driven by Grenache and Cinsault; known for freshness and elegance
• Tavel (Rhône Valley, France): A deeper-colored, more structured rosé with notable body and aging potential
• Bandol Rosé (France): Often Mourvèdre-based, with more weight, spice, and complexity
• Rosé Champagne (France): Produced by blending or short maceration; combines freshness with autolytic complexity
• White Zinfandel (USA): A sweeter, fruit-forward rosé style that played a major role in popularizing pink wines in the U.S.

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Episode description

Wine seems like one of the most plant-based products imaginable, so why are some wines not considered vegan? In this episode of The Wine Lab, we look at the cellar practices behind that question. From egg whites, milk proteins, gelatin, and isinglass to bentonite, PVPP, and plant-based alternatives, this is a closer look at fining, clarification, labeling, and the ethics of process. Along the way, the episode traces the long history of these practices in winemaking and considers why vegan wine has become an important question for modern consumers. If you have ever wondered how a wine made from grapes can still raise vegan concerns, this episode offers the science, the history, and the consumer perspective.

Glossary

Vegan wine: Wine made without the use of animal-derived processing aids or additives.

Fining: A winemaking step in which a substance is added to bind unwanted particles or compounds so they can be removed.

Fining agent: The material used during fining to clarify or refine the wine.

Isinglass: A fining agent derived from fish collagen, traditionally used for clarification.

Egg white fining: The use of egg albumen, especially in red wines, to help soften tannins and clarify the wine.

Casein: A milk protein used in some wines for clarification and correction of certain defects.

Gelatin: An animal-derived protein used as a fining agent.

Bentonite: A clay-based fining agent commonly used as a vegan-friendly alternative.

PVPP: A synthetic fining material used to remove certain phenolic compounds and help stabilize wine.

Processing aid: A material used during production that is not intended to remain in the final product.

Clarification: The process of making wine clearer by removing suspended particles.

Certification mark: A label or symbol indicating that a product has been verified against a particular standard, such as vegan certification.

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What happens when wildfire smoke becomes part of the story of a wine?

In this episode of The Wine Lab, Dr. Andreea Botezatu explores smoke taint through the eyes of the consumer. Why do wildfires in places like California and Australia matter so much for wine? How can smoke travel far from the flames and still affect grapes? And why can a wine seem perfectly normal at first, only to finish with notes of ash, char, or cold fireplace?

This episode looks at the chemistry behind smoke taint, the growing role of climate change in shaping fire-prone wine regions, and the sensory clues that help explain why smoke-affected wines can be so disappointing. Along the way, it reflects on wine as one of the most place-driven products we make, and what it means when that sense of place carries the mark of fire.

Glossary

Smoke taint
An undesirable set of aromas and flavors that can develop in wine when grapes are exposed to wildfire or bushfire smoke.

Wildfire smoke exposure
Contact between vineyard fruit and smoke from nearby or distant fires. The vineyard does not need to be next to the flames to be affected.

Volatile phenols
A group of compounds formed when wood burns. They are strongly associated with smoky, burnt, ashy, and medicinal characters in smoke-affected wines.

Glycosides
Bound forms created when smoke-related compounds attach to sugars inside the grape. These forms may not smell strongly smoky at first, but they can later contribute to flavor and aroma.

Ashy finish
The lingering ash, char, or burnt sensation that can remain in the mouth after swallowing. This is one of the most recognizable signs of smoke taint.

Free-run wine
Wine that flows from grapes before pressing. It is often handled separately from press fractions, especially when smoke exposure is a concern.

Press fraction
Wine obtained during pressing. It can contain higher levels of extracted compounds from the skins and may intensify smoke-related characters.

Skin contact
The time grape juice spends in contact with the skins during winemaking. More skin contact can increase extraction of smoke-related compounds.

Bushfire
The term commonly used in Australia for large vegetation fires, similar to what is often called a wildfire in the United States.

Climate pressure
A broad way of describing how rising temperatures, drought, heat extremes, and severe fire weather increasingly affect agricultural systems, including vineyards.

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What does it mean when a wine smells like rotten egg, burnt rubber, cabbage, garlic, or canned corn? In this episode of The Wine Lab, Dr. Andreea Botezatu explores sulfur and reductive faults in wine, explaining what wine professionals mean by “reduction,” why these aromas appear, and how they can evolve over time. Along the way, she looks at hydrogen sulfide, mercaptans, thiols, disulfides, and even the old copper penny trick, all through the lens of clear, consumer-friendly wine science. If you have ever opened a bottle and wondered whether something had gone wrong, this episode will help you understand what your glass may be telling you.

Glossary

Reduction / Reduced wine
A practical wine term used for sulfur-related off-aromas that can make a wine smell closed, sulfurous, or unpleasant.

Volatile sulfur compounds
A family of sulfur-containing aroma compounds that can strongly affect how a wine smells.

Hydrogen sulfide (H₂S)
A sulfur compound associated with a rotten egg smell. It is often the easiest sulfur fault to recognize.

Mercaptans
An older cellar term for certain sulfur compounds linked to aromas such as garlic, onion, cabbage, rubber, or skunky notes.

Thiols
The more modern chemical term for the same family of compounds often called mercaptans. Some thiols are desirable in wine, while others are faults.

Disulfides
Compounds that can form when mercaptans react with oxygen. They often have higher sensory thresholds, which can make a sulfur problem seem to fade even though it has not fully disappeared.

Detection threshold
The concentration at which a compound becomes noticeable by smell or taste.

Redox
Short for reduction-oxidation chemistry. In wine, it relates to the balance of oxidative and reductive reactions that influence aroma and stability.

Bench trial
A small-scale test carried out before making a treatment decision on a whole tank or lot of wine.

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 This episode of The Wine Lab explores the long and layered history of women in wine. We move through ancient cultures, literature, religious life, art, Champagne history, and modern wine science to look at the many ways women have influenced how wine is made, understood, and experienced. Some of these stories are well known, others are easier to miss, but together they reveal a much fuller picture of wine culture. It is a conversation about memory, knowledge, perception, and the people whose work has always been part of the story.

 Glossary

• Symposia — Formal drinking gatherings in ancient Greece where wine, conversation, poetry, and philosophy were central. These spaces were largely reserved for men. 
• Maenads — Female followers of Dionysus in Greek mythology, often associated with wine, ritual, ecstasy, and freedom from ordinary social order. 
• Libation — The ritual pouring of wine or another liquid as an offering to a god, spirit, or sacred purpose. 
• Hildegard of Bingen — Twelfth-century abbess, writer, composer, and natural thinker whose writings connected food, health, and balance. 
• Riddling rack — A device used in sparkling wine production to gradually turn bottles so yeast sediment collects in the neck before removal. 
• Brut — A dry style of sparkling wine, especially Champagne, containing far less residual sugar than the sweeter styles common in earlier centuries. 
• Wine Aroma Wheel — A sensory tool developed to help tasters identify and organize wine aroma descriptors in a systematic way. 
• Volatile compounds — Molecules that readily evaporate and contribute to the aromas we smell in wine. 
• Sensory science — The scientific study of perception, including aroma, taste, mouthfeel, and how people evaluate products like wine. 
• Viticulture and enology — Viticulture refers to grape growing; enology refers to winemaking and the science of wine. 
• Odor threshold — The lowest concentration of an aroma compound that can be detected by the human nose. 
• Lead winemaker — The primary person responsible for wine production decisions at a winery. 
• Pompeii frescoes — Wall paintings preserved in Pompeii that offer visual evidence of Roman daily life, including dining and drinking scenes. 
• The Bacchanal of the Andrians — A Renaissance painting by Titian depicting a festive mythological celebration centered on wine, music, and movement.

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