The Fourth Fundamental Trait of a Good Wine - Sweetness

There are four fundamental traits that comprise a good wine and they all have to work together in balanced harmony. Previously we’ve explored Acidity, Tannin, and Alcohol . Let’s now take a look at Sweetness.

Sweetness in wine comes from natural grape sugars leftover after the fermentation has stopped. Or, by starting with overly-ripe grapes that produce a grape must which is so sweet that the yeast ultimately fails to convert all of it to alcohol. Perceived sweetness can also come from the alcohol itself, the toasted oak barrels used during aging, and simply from wines that are low in acidity.

The sugar that remains in wine is referred to as “residual sugar,” or RS, and is measured in grams per Liter (g/L). Here are the sweetness categories of wines:

• Bone Dry is 0-1 Grams/Liter (e.g., Brut Nature sparkling wines)

• Dry is 0-10 g/L (e.g., most red, white and rosé wines fall in this category, as do Brut & Extra Dry sparkling wines)

• Off-Dry is 10-35 g/L (e.g., Off-dry Riesling, Gewürztraminer, “Dry” sparkling wines)

• Medium-Sweet is 35-120 g/l (e.g., Madeira, Port, Moscato, Sweet Riesling)

• Sweet if the RS is greater than 120 g/L (e.g., Tawny Port, Late-Harvest wines, Cream Sherry)

  (Note: Coca-Cola has around 110 g/L)

In most wines, too much residual sugar results in a wine tasting sickly sweet. Conversely, if there’s absolutely no residual sugar, a wine may taste a bit harsh.

So, next time we’ll conclude this series by looking at how acidity, tannin, alcohol and sweetness must all be in balance in a really good wine. Until then, Cheers!

Behind the Cork™ - Zenato Valpolicella DOC Superiore

2017 Valpolicella Classico Superiore ($17)

Since founding their winery in 1960, the Zenato family has been a pioneering family in Italian wine. A benchmark producer in the Veneto region, Zenato harvests fruit from steep slopes in the historical Sant’Ambrigio zone of Valpolicella Classico to make this classically styled wine.

This Veneto Valpolicella is a blend of 85% Corvina Veronese, 10% Rondinella, and 5% Corvinone, varieties that are native to the Valpolicella region.

This wine is a Classico meaning it is from the original Valpolicella region and it’s also a Superiore that indicates it’s made from higher quality grapes that produce a more concentrated flavor.

Zenato's Valpolicella Classico Superiore is pale purple in color, has bright fruit aromas and the classic Valpolicella flavor of tart cherries. It has medium acidity and has a nice fruit-filled finish.

This 2017 Zenato’s Valpolicella has won many awards and received a 92 point score with James Suckling and 90 points from Wine Spectator. These are really nice scores for such a great value wine.

This one is bright and refreshing—especially with a little chill on it. It pairs well with charcuterie, seared tuna and roasted chicken.

At this price and quality this is a strong fit for a Behind the Cork™ Wine of the Week. Cheers!

---

Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Imported by Winebow Imports

Sample Provided by Jarvis Communications

The Third Fundamental Trait of a Good Wine - Alcohol

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!

Behind the Cork™ - Vilarnau Cava

Vilarnau Cava

These two wonderful Cavas are from Vilarnau in Spain. The winery is a small, artisanal, hand crafted Cava house located outside of Barcelona that dates back to 1949. Made in the traditional méthode champenoise, the Vilarnau bottles honor their Catalan roots with wrapping that reflects the beautiful avant-­garde imagery of Antoni Gaudí.

• Vilarnau Brut Reserva NV ($14.99) This Brut Cava is made from three varietals: 50% Macabeo, 35% Parellada, 15% Xarel.lo. They are each made separately. The first fermentation for each varietal takes place over 30 days before being blended. The second fermentation occurs the traditional way, in the bottle, where the yeast turns the wines in to Cava with its characteristic bubbles. It is classified as a "Reserva" because it was aged for more than 15 months in the bottle.

• Vilarnau Brut Reserva Rosé NV ($15.99) This rosé Cava is produced from 85% Garnacha and 15% Pinot Noir. They are fermented separately in stainless steel tanks for 30 days. They are then blended and bottled to start the second fermentation which takes about six weeks. It then stays in contact with the yeast for at least 15 month in the bottle during the aging process which qualifies this Cava as a “Reserva.” It has delicate flavors of ripe strawberries, raspberries and blueberries. It’s smooth, creamy and refreshing. This bottle is always a strong favorite when served!

While Vilarnau Cava itself has been organic for quite some time, the organic seal has been approved for the Brut and soon the bottles in the U.S. market will showcase the organic label with the Rosé soon to follow.

Vilarnau cavas are imported by González Byass USA and are distributed nationally, including being available on Wine.com. Cheers!

---

Disclosure of Wine Sample Submission: I received these samples at no cost for review. The opinions expressed are entirely my own.

Samples Provided by Donna White Communications

The Second Fundamental Trait of a Good Wine -- Tannin

Have you ever sipped a wine and immediately experienced a drying sensation in your mouth? That astringent sensation, generally associated with red wines, is associated with tannins.

Tannin is a chemical compound (polyphenol) that occurs naturally in the skin, seeds and stems of grapes. It can also be found in tea leaves, nuts with skins (e.g., almonds and walnuts) and dark chocolate, just to name a few.

Red wines are generally the ones that are highly tannic. This is because the process of making red wine involves leaving the grape skins, seeds and stems in contact with the juice of the grape during fermentation as shown in the photo.

But, tannic compounds also come from wood. So, barrel aging of wines can introduce yet another source of tannin.

Tannin is what gives a wine its complexity and depth of character. Without tannin, the wine would be 'watery,' 'thin' or 'flabby.' And, tannin is a great defender of oxidation. So, it defends against the small amounts of oxygen that gets introduced into a barrel or bottle that could otherwise spoil the wine.

With time, tannins are also responsible for producing that wonderful silky-smooth sensation in wines. The tannin compound actually chemically changes with time causing them to feel smoother and less harsh. Cabernet Sauvignon is the king of tannin and, when young, can have big tannins that can be described as 'rough' or 'dusty.' But with age the tannin ‘softens’ yielding the smooth sensation.

So, there’s a quick overview of the second fundamental trait of a good wine - Tannin. It works in conjunction with the other fundamental traits to add balance, complexity, and structure to wine.

Next time we’ll look at alcohol which is the third fundamental trait. Cheers!