WHAT IS ALCOHOL IN WINE?
Alcohol is the intoxicating element in wine, produced by the yeast fermentation of certain carbohydrates-the sugar in fruit. The yeast converts the sugar into ethanol (alcohol) and carbon dioxide. If a wine is fully fermented, from 40 to 45 percent of the grapes' sugar content is converted into carbon dioxide and from 55 to 60 percent is converted into ethyl alcohol (the only alcohol suitable for drinking). Alcohol is an essential component of wine, contributing to its flavor, body, and structure. While it plays a critical role in defining a wine's character, the key to a great wine is balance—where alcohol harmonizes with acidity, sweetness, tannins, and flavor.
The alcohol level (ABV – Alcohol By Volume) in wine influences food pairing.
Low-Alcohol Wines (Under
12.5% ABV)
Examples: Riesling,
Moscato, Pinot Grigio, Vinho Verde, Lambrusco
Pairing Characteristics:
✔ Delicate and refreshing – Ideal for lighter dishes – Light
seafood; salads and fresh vegetables; and soft cheeses
✔ Acidity stands out more – Helps cut through mild richness
✔ Sweeter low-alcohol wines (like off-dry Rieslings) balance
spicy foods, such as Thai, Indian, and Mexican
Medium-Alcohol Wines
(12.5%–14% ABV)
Examples: Chardonnay,
Merlot, Grenache, Sangiovese, Zinfandel
Pairing Characteristics:
✔ More body and structure – Pairs well with a wider range of
foods.
✔ Balance of fruit, acidity, and alcohol – Matches
medium-weight dishes – Roast chicken, pork, and turkey; grilled salmon or tuna;
pasta with tomato sauces; medium-hard cheeses
High-Alcohol Wines (14%+
ABV)
Examples: Cabernet
Sauvignon, Syrah/Shiraz, Malbec, Amarone, Zinfandel, Fortified Wines (Port,
Sherry)
Pairing Characteristics:
✔ Full-bodied and bold – Needs rich, flavorful dishes.
✔ Enhances umami flavors – Works well with grilled steak,
lamb, and BBQ meats, aged cheeses
✔ Can overpower delicate foods – Best with hearty hardy
stews and braised dishes
✔ High alcohol + spice = intense heat – Be cautious pairing
with very spicy food.
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Aging is the process of maturing wines over time so they can improve. Wine can be aged in the barrel or in the bottle. Wines that benefit from aging become less harsh, less tannic, smoother, and more complex. Aging is necessary for some wines to reach their full potential. These include most fine red wines, such as Cabernet Sauvignon, Merlot, and Malbec to name a few, and many white wines, such as Chardonnay, Sauvignon Blanc, and Riesling. Additionally, fortified, and sparkling wines benefit from aging.
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Aftertaste is usually the hallmark of a complex wine. The aftertaste, also known as finish, are the flavors and sensations that linger in your mouth, the back of the throat, or nasal passage after a wine is swallowed. A pleasant and long aftertaste is the seal of a well-made wine.
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WHAT IS AERATION IN WINE?
Aeration is the process in which oxygen is deliberately introduced to wine. It is an especially effective technique to enhance the flavor, aroma, and overall character of wine. This process can be beneficial for certain wines, particularly young, tannic reds and some full-bodied whites.
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WHAT IS ACID AND TOTAL ACIDITY IN WINE?
Acid is a critical component of wine contributing significantly to its structure. Acidity is a key determinant of a wine's aging potential, food pairing suitability, and enjoyment. Acidity is essential to creating balanced, high-quality wines. Total acidity refers to the total concentration of acids in the wine, expressed either as a percentage or as grams per liter. The proper acid level of a wine varies, with sweeter wines generally requiring somewhat higher levels to retain the proper balance. It is a crucial factor in determining a wine’s freshness and balance.
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Wine is an alcoholic beverage made from the fermentation of the juice from grapes. Yeast consumes the sugars in the juice and converts them into alcohol and carbon dioxide. The types of wine are wide and various and can be described using a combination of sensory attributes.
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DISCOVER OUR GRAPES
At Make Wine With Us, our goal is to obtain grapes from the very best grape growing regions of the world. The varietals from regions in California, Italy, and Chile represent some of the finest grapes known to winemakers. You will find grapes varying in body, acidity, and tannins. Let us help you find the perfect grape to fit your palate, from full-bodied reds to crisp white wines. Our objective is to assist you, our winemaker, in turning those grapes into wines you’ll continuously enjoy!
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CALIFORNIA GRAPES
Raise your glass to our California grapes! Procured from the Mediterranean climate and sandy soil of Lodi, in Central Valley, to the rich soil of Amador County in the rolling foothills of the Sierra Nevada mountains, discover varietals from Barbera to Tempranillo. These grapes are aromatic, fruit-forward, and perfect for pressing during the fall harvest.
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ITALIAN JUICES
Italian juices, made from premium grapes, produce extraordinary wines. Varietals include Brunello, Dolcetto, Lambrusco, Black Malvasia, Meritage, Montepulciano, and Valpolicella. Additionally, popular white wine varietals are available. Choices abound!
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SPRING REGION: CHILE
As spring enters the northern hemisphere it is harvest time in the southern hemisphere! Most of Chile’s premium wine regions acquire water from the melting snow caps of the Andes Mountains. And, with diverse soil composition, Chilean grapes grow in granite rich soil that’s perfect for award-winning reds.
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Learn More About Our Spring Regions: Chile
For value conscious connoisseurs looking for a great wine, they need to look no further than Chile. With diverse soil composition, Chilean grapes grow in granite rich alluvial soil that’s perfect for award-winning reds. Join us to learn more about this region and why your next spring pressing may just be from Chile.
