The Basics |
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The Effects of Alcohol |
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OK, so let's get past the obvious punchline and discuss the different levels of alcohol
you find in wine and how it impacts the taste and body. If you've read our simple wine math article then you know that alcohol is produced by the fermentation process. The percentage of alcohol in wine, however, varies depending on the variety of grape and where the grapes are grown. A majority of wines are made of between 9-16% alcohol (as a reference, most beers come in at around 4-6% for the most part). What accounts for the discrepancy? It's all about the amount of sugar contained in the grapes, since fermentation turns that sugar into alcohol. The country or region that the grapes are grown in will dictate the level of sugar. Warmer winemaking areas such as Australia On the other hand, European countries such as Germany and France don't get nearly the amount of sunshine, producing grapes that are far less ripe and sugary. For example, you'll find that most German Rieslings come in at only 9% alcohol. Alcohol's primary impact on wine is how it affects the body or weight of the wine when you drink it. It's pretty simple: the more alcohol, the heavier the body. Consider a White Zinfandel, which is much lower in alcohol than a Syrah Although alcohol doesn't contribute any sort of taste to wine, it is important to wine's overall balance, counteracting the sweetness of the fruit, the acidity and the bitterness of tannins (in red wines). Too much alcohol can be detrimental, leading to a burning sensation in the mouth that wine drinkers usually refer to as "hot." Note: dessert wines such as Port can go over 20% alcohol. This happens because Ports are fortified wines, meaning that another alcoholic beverage such as brandy are added during the winemaking process. |
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