The Wine Lab

Bordeaux Wines Beyond the Château: Grapes, Climate, and Blending

Send me your thoughts at ibotezatu5@gmail.com [https://www.buzzsprout.com/2519422/fan_mail/new] Bordeaux is one of the most influential wine regions in the world, but it can also feel intimidating. In this episode of The Wine Lab, Andreea  explains Bordeaux through the features that define it: rivers, climate, soils, grape varieties, blending, classifications, aging, and wine style. The episode covers the differences between the Left Bank and Right Bank, the roles of Cabernet Sauvignon, Merlot, Cabernet Franc, Sauvignon Blanc, Sémillon, and other Bordeaux varieties, and why blending became both a sensory and practical strategy in this maritime region. It also introduces Bordeaux’s dry white wines, the noble rot wines of Sauternes and Barsac, food pairing ideas, serving temperature, decanting, vintage variation, and the impact of climate change. The episode also discusses Bordeaux’s approval of new climate-adaptation varieties, including Arinarnoa, Castets, Marselan, Touriga Nacional, Alvarinho, and Liliorila, and what this reveals about tradition, resilience, and the future of classic wine regions. Glossary Bordeaux: A major wine region in southwest France, known especially for red blends based on Merlot, Cabernet Sauvignon, and Cabernet Franc, as well as dry white and sweet wines. Left Bank: The area west and south of the Gironde Estuary and Garonne River, often associated with Cabernet Sauvignon-dominant red blends and gravelly soils. Right Bank: The area north and east of the Dordogne River, often associated with Merlot-dominant red blends and clay-limestone soils. Entre-Deux-Mers: A Bordeaux area between the Garonne and Dordogne rivers. The name means “between two seas.” Maritime climate: A climate influenced by proximity to the ocean, usually with moderated temperatures and relatively high humidity. Bordeaux blend: A wine blend based on traditional Bordeaux grape varieties, commonly Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Malbec, and sometimes Carménère for reds. Cabernet Sauvignon: A late-ripening red grape associated with blackcurrant, cassis, firm tannins, cedar, graphite, and aging potential. Merlot: A red grape associated with plum, black cherry, roundness, softer tannins, and a plush mouthfeel. Cabernet Franc: A red grape often used in Bordeaux blends for aromatic lift, freshness, red fruit, floral notes, and spice. Petit Verdot: A red grape used in smaller proportions in Bordeaux blends, often contributing color, tannin, and spice. Carménère: A historic Bordeaux red grape that is now more strongly associated with Chile. Sauvignon Blanc: A white grape that contributes citrus, grapefruit, herbal notes, and bright acidity to dry white Bordeaux. Sémillon: A white grape that contributes body, texture, beeswax, lemon curd, and aging potential; also central to Sauternes and Barsac. Muscadelle: An aromatic white grape used in smaller proportions in some Bordeaux white and sweet wines. 1855 Classification: A historic Bordeaux classification created for the 1855 Paris Exposition, ranking red wines from the Médoc and Château Haut-Brion from Graves, as well as sweet wines from Sauternes and Barsac. First Growth / Premier Cru Classé: The highest tier in the 1855 classification for red Bordeaux wines. Cru Bourgeois: A quality designation mainly associated with Médoc estates outside the 1855 classified growths. Pessac-Léognan: A Bordeaux appellation known for both red wines and high-quality dry white wines. Sauternes and Barsac: Bordeaux appellations known for sweet wines made from grapes affected by noble rot. Botrytis cinerea / Noble rot: A fungus that, under the right conditions, dehydrates grapes and concentrates sugars, acids, and flavor compounds, producing complex sweet wines. Tannin: Phenolic compounds from skins, seeds, and oak that create bitterness, astringency, and drying sensations in wine. Polymerization: A process where smaller tannin molecules form larger structures over time, often changing how tannins are perceived in aged wine. Decanting: Pouring wine into another vessel to separate sediment and/or expose the wine to oxygen before serving. Vintage variation: Differences among wines caused by the weather and growing conditions of a specific year. Climate-adaptation varieties: Grape varieties approved or studied to help wine regions adapt to warmer temperatures, drought stress, and other climate-related challenges. Support the show [https://www.buzzsprout.com/2519422/support] For more detailed wine science checkout my YouTube channel here: https://www.youtube.com/@Enology_channel

Grip, Weight, and Freshness: Understanding Wine Mouthfeel

Send me your thoughts at ibotezatu5@gmail.com [https://www.buzzsprout.com/2519422/fan_mail/new] Wine is usually described through aroma and flavor, but some of its most important qualities are physical. This episode of The Wine Lab examines wine texture and mouthfeel: body, viscosity, acidity, tannin, astringency, alcohol warmth, residual sugar, carbon dioxide, lees aging, malolactic fermentation, serving temperature, and aeration. Andreea explains why two wines with similar flavors can feel completely different, how winemaking choices shape texture, and why service conditions such as temperature and decanting can change the way a wine is perceived. From crisp whites to structured reds and sparkling wines, this episode offers a practical and scientific guide to what the palate feels. Glossary Mouthfeel The tactile sensations a wine creates in the mouth, including body, heat, grip, smoothness, roughness, creaminess, and astringency. Texture The overall physical impression of a wine on the palate. Texture includes how heavy, sharp, soft, drying, prickly, or smooth the wine feels. Body The perceived weight or fullness of a wine in the mouth. Body is influenced by alcohol, sugar, acidity, extract, flavor intensity, and other wine components. Viscosity A liquid’s resistance to flow. In wine, viscosity can contribute to impressions of body or richness, although it is only one part of mouthfeel. Ethanol The main alcohol in wine. Ethanol contributes to body, warmth, aroma release, and the perception of fullness. Glycerol A fermentation byproduct that can contribute slightly to viscosity, though its sensory impact at typical wine concentrations is often smaller than commonly assumed. Acidity The sourness and freshness in wine, mainly shaped by organic acids such as tartaric, malic, and lactic acid. Acidity also influences the physical impression of sharpness, brightness, and refreshment. pH A measure of how acidic or basic a solution is. In wine, pH influences microbial stability, color, sulfur dioxide effectiveness, and sensory perception. Phenolic compounds A broad group of grape- and oak-derived compounds that includes tannins, color pigments, and some compounds linked to bitterness, flavor, and structure. Tannins Phenolic compounds from grape skins, seeds, stems, and oak. Tannins contribute bitterness, structure, and especially astringency in wine. Astringency The drying, puckering, rough, or grippy tactile sensation caused largely by tannins interacting with saliva and oral surfaces. Bitterness A taste sensation detected by taste receptors. Bitterness can occur alongside astringency, but the two are not the same. Maceration The period when grape juice or wine remains in contact with grape skins, seeds, and sometimes stems. Maceration affects color, flavor, tannin, and texture. Mannoproteins Polysaccharides released from yeast cell walls during fermentation and lees aging. They can contribute to roundness, softness, and stability in some wines. Lees Spent yeast cells and other particles that settle after fermentation. Aging wine on lees can influence aroma, texture, and stability. Malolactic fermentation A microbial conversion of malic acid into lactic acid, usually carried out by lactic acid bacteria. It can soften acidity and contribute to a rounder mouthfeel. Diacetyl A compound associated with buttery aromas in wine. It can be produced during malolactic fermenta Support the show [https://www.buzzsprout.com/2519422/support] For more detailed wine science checkout my YouTube channel here: https://www.youtube.com/@Enology_channel

A Rosé by Any Other Name Would Taste as Sweet...or Dry

Send me your thoughts at ibotezatu5@gmail.com [https://www.buzzsprout.com/2519422/fan_mail/new] A glass of rosé often feels effortless - light catching a pale pink hue, a hint of summer in the air - but its story runs deeper. In this episode, we trace how rosé is shaped, from fleeting skin contact to the saignée method and the precise art of blending in sparkling wines. Along the way, we place rosé within a longer human narrative, from early winemaking to Mediterranean tables where it accompanies food, heat, and conversation. What emerges is a style that carries both intention and ease - one that moves gracefully between technique and pleasure, and reveals more the closer you pay attention. Glossary: * Anthocyanins: Pigments in grape skins responsible for red and pink color in wine * Skin contact (maceration): Time during which grape juice remains in contact with skins, extracting color and compounds * Saignée: Method where juice is removed early from a red wine fermentation to produce rosé * Blending: Mixing red and white wines to create rosé (common in sparkling wine production) * Terroir: The combined effect of soil, climate, and environment on wine characteristics Famous Rosé Examples: * Provence Rosé (France): Typically pale, dry, and driven by Grenache and Cinsault; known for freshness and elegance * Tavel (Rhône Valley, France): A deeper-colored, more structured rosé with notable body and aging potential * Bandol Rosé (France): Often Mourvèdre-based, with more weight, spice, and complexity * Rosé Champagne (France): Produced by blending or short maceration; combines freshness with autolytic complexity * White Zinfandel (USA): A sweeter, fruit-forward rosé style that played a major role in popularizing pink wines in the U.S. Support the show [https://www.buzzsprout.com/2519422/support] For more detailed wine science checkout my YouTube channel here: https://www.youtube.com/@Enology_channel

Wait, Wine Isn’t Always Vegan?

Send me your thoughts at ibotezatu5@gmail.com [https://www.buzzsprout.com/2519422/fan_mail/new] Episode description Wine seems like one of the most plant-based products imaginable, so why are some wines not considered vegan? In this episode of The Wine Lab, we look at the cellar practices behind that question. From egg whites, milk proteins, gelatin, and isinglass to bentonite, PVPP, and plant-based alternatives, this is a closer look at fining, clarification, labeling, and the ethics of process. Along the way, the episode traces the long history of these practices in winemaking and considers why vegan wine has become an important question for modern consumers. If you have ever wondered how a wine made from grapes can still raise vegan concerns, this episode offers the science, the history, and the consumer perspective. Glossary Vegan wine: Wine made without the use of animal-derived processing aids or additives. Fining: A winemaking step in which a substance is added to bind unwanted particles or compounds so they can be removed. Fining agent: The material used during fining to clarify or refine the wine. Isinglass: A fining agent derived from fish collagen, traditionally used for clarification. Egg white fining: The use of egg albumen, especially in red wines, to help soften tannins and clarify the wine. Casein: A milk protein used in some wines for clarification and correction of certain defects. Gelatin: An animal-derived protein used as a fining agent. Bentonite: A clay-based fining agent commonly used as a vegan-friendly alternative. PVPP: A synthetic fining material used to remove certain phenolic compounds and help stabilize wine. Processing aid: A material used during production that is not intended to remain in the final product. Clarification: The process of making wine clearer by removing suspended particles. Certification mark: A label or symbol indicating that a product has been verified against a particular standard, such as vegan certification. Support the show [https://www.buzzsprout.com/2519422/support] For more detailed wine science checkout my YouTube channel here: https://www.youtube.com/@Enology_channel

Ashes in the Glass: Smoke Taint and the New Reality of Wine

Send me your thoughts at ibotezatu5@gmail.com [https://www.buzzsprout.com/2519422/fan_mail/new] What happens when wildfire smoke becomes part of the story of a wine? In this episode of The Wine Lab, Dr. Andreea Botezatu explores smoke taint through the eyes of the consumer. Why do wildfires in places like California and Australia matter so much for wine? How can smoke travel far from the flames and still affect grapes? And why can a wine seem perfectly normal at first, only to finish with notes of ash, char, or cold fireplace? This episode looks at the chemistry behind smoke taint, the growing role of climate change in shaping fire-prone wine regions, and the sensory clues that help explain why smoke-affected wines can be so disappointing. Along the way, it reflects on wine as one of the most place-driven products we make, and what it means when that sense of place carries the mark of fire. Glossary Smoke taint An undesirable set of aromas and flavors that can develop in wine when grapes are exposed to wildfire or bushfire smoke. Wildfire smoke exposure Contact between vineyard fruit and smoke from nearby or distant fires. The vineyard does not need to be next to the flames to be affected. Volatile phenols A group of compounds formed when wood burns. They are strongly associated with smoky, burnt, ashy, and medicinal characters in smoke-affected wines. Glycosides Bound forms created when smoke-related compounds attach to sugars inside the grape. These forms may not smell strongly smoky at first, but they can later contribute to flavor and aroma. Ashy finish The lingering ash, char, or burnt sensation that can remain in the mouth after swallowing. This is one of the most recognizable signs of smoke taint. Free-run wine Wine that flows from grapes before pressing. It is often handled separately from press fractions, especially when smoke exposure is a concern. Press fraction Wine obtained during pressing. It can contain higher levels of extracted compounds from the skins and may intensify smoke-related characters. Skin contact The time grape juice spends in contact with the skins during winemaking. More skin contact can increase extraction of smoke-related compounds. Bushfire The term commonly used in Australia for large vegetation fires, similar to what is often called a wildfire in the United States. Climate pressure A broad way of describing how rising temperatures, drought, heat extremes, and severe fire weather increasingly affect agricultural systems, including vineyards. Support the show [https://www.buzzsprout.com/2519422/support] For more detailed wine science checkout my YouTube channel here: https://www.youtube.com/@Enology_channel