The Art of Wine Making: Determining Which Grapes Will Grow Best

Photo by Martin Katler on Unsplash

As was previously noted, wine making is a combination of science and art. One of the factors that’s considered an art is selecting the right grapes to grow in the right area.

In winemaking, terroir describes the interplay of environmental factors—soil, topography, and climate—that shape the unique characteristics of a wine. By understanding their terroir, winemakers can select the most suitable grapes and ensure a successful and flavorful wine.

Here’s how terroir affects grape choices:

• Climate: Different grape varieties have distinct climate requirements. For instance, cooler climates are more suitable for grape varieties like Pinot Noir and Riesling, which necessitate a longer growing season and cooler temperatures. Conversely, warmer climates tend to favor heat-loving grapes such as Cabernet Sauvignon, Syrah, and Zinfandel.

• Soil: The composition of the soil significantly influences the growth of grapes and the flavor profile of the resulting wine. For instance, grapes grown in well-drained, rocky soils, such as those found in Bordeaux, tend to produce wines with more concentrated flavors. Conversely, fertile soils may encourage more vigorous vine growth, potentially leading to wines with less intensity.

• Topography: A vineyard’s elevation, slope, and sunlight exposure significantly impact grape ripening. Grapes grown on steeper slopes or with south-facing exposure receive more sunlight, which aids in the development of sugar and the grapes’ complete ripening. Consequently, certain grape varieties are more frequently found on specific slopes or elevations within renowned wine regions.

• Microclimates: Even within a region, different vineyards may have distinct microclimates due to factors such as wind patterns or proximity to bodies of water. These subtle variations can significantly influence a winemaker’s choice of grape varieties to plant.

In summary, winemakers must select grape varieties that are best suited to the specific terroir of their vineyards, as this can significantly impact the quality and style of the wine.

Behind the Cork™ - Frank Family Napa Zinfandel

2017 Frank Family Napa Zinfandel ($38)

Rich Frank, the founder of Frank Family Winery, developed a passion for wine, particularly Bordeaux and Italian wines, during his extensive travels as the former President of Disney Studios. In the 1980s, he discovered his love for the Napa Valley and soon after purchased a home with a vineyard in the heart of Rutherford. This pivotal moment marked the beginning of Rich’s “second career” as the owner of one of Napa’s most esteemed wineries, Frank Family Vineyards.

Leslie (Miller) Frank, the co-founder of Frank Family Vineyards, is an Emmy Award-winning journalist. Today, Leslie actively participates in the strategic marketing and branding of Frank Family and their luxurious collection of wines.

This Frank Family Napa Zinfandel is produced from 91% Zinfandel along with 9% Petite Sirah that were sourced from the family estate and purchased grapes. The wine is aged in new and twice-filled French oak barrels.

This Zinfandel is dark purple in color with jammy aromas of dark fruit. On the palate, this full-bodied Zinfandel has flavors of black berry, black cherry and red plum. It has medium tannin (decanted for one hour) balanced acidity. It finishes smooth with hints of toasted oak.

This Frank Family Napa Zinfandel is a real treat at a great price for a Napa wine, making it a great fit as this week’s Behind the Cork™ Wine of the Week. Cheers! 

Some of the Factors that Go into the Art of Wine Making

While there is a lot of science and chemistry involved in winemaking, it is also considered an art. This is because wine making involves creativity, intuition, and personal expression. 

Here are just some the artistic factors that go into wine making:

• Determining which grapes will grow best in the area (i.e., terroir)

• Knowing how to prune mature grapevines while they are dormant

• Knowing how to prune the vines during the growth period to create the proper canopy to give the grapes just right amount of sun and shade

• Deciding when to remove bunches of grapes from vines before they ripen to further the concentration of flavor in the remaining grapes

• Choosing the “right” time to harvest the grapes (e.g., sugar levels, acidity, skin color)

• Choosing to de-stem the grapes or leave them as whole clusters for fermentation

• Deciding how to press the grapes (manual crushing, basket pressing, roller crushing)

• Choosing whether to let them macerate (i.e., soaking the crushed grapes (skin, seeds, stems) in their juice

• Picking the “right” yeast (wild vs cultivated)

• Choosing the vessel for fermentation and aging (e.g., stainless steel vs oak)

• Controlling fermentation to the “right” temperature

• Determining how long to let fermentation go

• Deciding to allow the wine to undergo Malolactic conversion or not

• How and when to do punch downs and pump overs

• Allowing a wine to age on-lees (i.e., the dead yeast cells)

• Knowing when to top off barrels so as to minimize the wine’s exposure to oxygen

• Choosing to filter and/or fine the wine and which technique to use

• Making decisions on blending (different vineyards, different grapes)

• Choice of oak barrels for aging (French vs US, new vs used, degree of toasting of the inner barrels)

• Use of other aging vessels (e.g., Stainless Steel, concrete, clay amphora)

• Determining how long to age the wine

• Having a finely tuned palate and nose to evaluate the wines evolution 

• Choosing the right bottle-type

• Choosing the bottle’s label to best express the wine, the wine maker and the winery

So, while science provides the foundation for wine making, it’s the many artistic decisions that make each bottle unique. We’ll look further in to each of these in future blogs. Cheers!

Behind the Cork™ - Esporao Monte Velho Reserva

2022 Esporão Monte Velho Reserva ($18)

A new Reserva Red wine has been added to the popular Monte Velho (pronounced MON-tay VELL-yo and meaning “Old Hill” in Portuguese) wine line. The Monte Velho name is inspired by a grassy mound on the Herdade do Esporão estate, which is topped by a prominent 12th-century fortress.

Says Cultivamos (Importer of Esporão) president & CEO, Ben Carson-Brown, “The reason for this new addition to Esporão’s Monte Velho range is simple: Monte Velho wines are made intentionally for daily consumption, especially in Portugal where wine is a traditional component of the evening meal.

Monte Velho Reserva Red 2022 showcases Alentejo’s 2,000-plus year viticultural history, with its tradition of blending.

This Monte Velho Reserva is a blend of four grape varieties: Aragonez (also known as Alicante Bouschet), Trincadeira, Syrah, and Touriga Nacional, each comprising 25% of the total. The grapes underwent de-stemming and crushing, followed by controlled fermentation. Subsequently, malolactic conversion was initiated, and the wine was aged in used oak barrels for eight months.

Monte Vehlo Reserva is deep purple in color with bright aromas of dark fruit and herbal notes. On the palate, this medium-full bodied wine has flavors of blackberry, blue berry and raspberry with herbal, peppery, notes. It finishes easy with spicy notes. (Alcohol by Volume: 13.5%, Total Acidity: 5.7 g/L, pH: 3.61, Residual Sugar: 1.0 g/L)

This Monte Velho Reserva from Esporão is not only delicious but also affordable, making it a great fit as this week’s Behind the Cork™ Wine of the Week. Cheers!

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Disclosure of Wine Sample Submission: I received this sample at no cost for review.

Media Sample Provided by Esporão

Did You Know - Wines are Heavily Influenced by Esters, Isoprenoids, Thiols and Phenols?

Photo by Yohan Marion on Unsplash

Winemaking is a fascinating blend of science and art. We’ll dive deeper into the art of winemaking in a future blog, but for now, let’s explore some of the chemistry behind it.

During the winemaking process, several chemical compounds are produced that can greatly impact the wine’s aroma and flavor. These compounds include esters, isoprenoids, thiols, and phenols. Let’s take a closer look at each of them:

Esters

Esters are organic compounds formed by the interaction of alcohols and acids during fermentation and as a wine ages in the bottle. They are responsible for fruity, floral, and sweet aromas in wine.

• Common Esters in Wine:

  • Ethyl Acetate: Produces fruity aromas (or major wine faults!).

  • Isoamyl Acetate: Responsible for pear drop candy flavors and banana-like aromas (Especially Nouveau Beaujolais)

  • Ethyl Hexanoate: Yields pineapple, apple, or pear-like aromas.

  • Phenylethyl Acetate: Gives floral (e.g., rose), fruity and honey-like aromas.

Isoprenoids

Isoprenoids, also known as terpenoids, are aromatic compounds found in wine. They contribute to floral, herbal, and citrusy notes. Certain grape varieties are more prone to producing specific isoprenoids, which is why some wines are renowned for their distinctive floral or citrus aromas..

• Examples of Isoprenoids in Wine:

  • Linalool: Creates a floral, lavender-like scent (Esp. in Muscat and Gewürztraminer)

  • Geraniol: Yields a floral (rose-like) scent, found in many white wines.

  • Citrus terpenes (limonene): Contributes to citrusy aromas (Esp. in Sauvignon Blanc)

Thiols

Thiols, also known as mercaptans, are sulfur-containing compounds that can both enhance and detract from wine’s aroma. In small amounts, they impart complex, fruity, and tropical notes, reminiscent of passion fruit, grapefruit, or guava (particularly in white wines).

However, thiols can also contribute unpleasant aromas when present in higher concentrations, often associated with the “rotten egg” smell indicative of sulfur contamination..

• Key Thiols in Wine:

  • 3-Mercaptohexanol: This compound is responsible for grapefruit, passion fruit, and boxwood aromas (Esp. in Sauvignon Blanc)

  • 4-Mercapto-4-methyl-2-penatanone: Contributes to tropical fruit aromas (Esp. in Sauvignon wines)

Phenols

Phenolic compounds, a diverse group of chemical compounds, encompass both volatile and non-volatile components. In wine, they primarily contribute to astringency, bitterness, and color. Additionally, they enhance the wine’s aging potential and are often associated with potential health benefits. Phenols can originate from grape skins and seeds, as well as from oak barrels utilized in winemaking processes.

• Flavonoids (e.g., anthocyanins): Contributes to the color of red wines and potential health benefits.

• Tannins: These are found mainly in red wines, and they contribute to the mouthfeel and the structure of the wine.

• Resveratrol: Known for its potential health benefits, resveratrol is a phenolic compound found in the skin of red grapes and has antioxidant properties.

So, in summary, esters contribute fruity and floral aromas, isoprenoids add distinctive floral and citrus notes, thiols impart tropical and fruity characteristics, and phenols influence color, taste, mouthfeel, and aging potential. Each of these compounds plays a crucial role in shaping the complexity and character of wine, with their levels and interactions being influenced by grape variety, terroir, and winemaking techniques.