As we continue through the four fundamental traits of a good wine, let’s now move on to alcohol.

Wine is simply fermented grape juice. Alcohol is a byproduct of the fermentation process where yeast converts the sugar in the grape juice (the must) to alcohol. The yeast will continue feeding on the sugar until the juice is fermented to dryness, which means all the available sugar has been turned into alcohol. The level of sugar in the must determines the maximum alcohol content of the wine can achieve. But, a wine maker may choose to cut short the fermentation process such that residual sugar remains in the wine (i.e., a ‘sweeter’ wine).

While the average wine contains around 11%-13% alcohol by volume (ABV), wines can have as little as 6% or as much as 20%.

Everyone tastes alcohol differently. To some, alcohol may have no taste. Others describe the alcohol in wine as having bitter, sweet, spicy and oily tastes, and sometimes all of these are perceived simultaneously. Higher alcohol wines tend to taste bolder and sometimes oilier, while lower-alcohol wines feel lighter. However, it’s most common that alcohol yields a warming sensation at the back of the mouth and throat.

Alcohol content affects a wine’s body. A wine with higher alcohol content will have a fuller, richer mouthfeel, while a lower alcohol wine will taste lighter and more delicate on the palate.

So, that just a quick look at the role of alcohol in wine. We’ve now covered three of for fundamental traits of a good wine: Acidity, Tannin and Alcohol. Next time we’ll conclude with a look at a wine’s sugar content. Cheers!