People often say that wine is the healthiest type of alcohol.
With its relatively low alcohol content, ultra-low calorie count, and rich presence of antioxidants and anti-inflammatory compounds such as tannins and anthocyanins in red wine, it's easy to see why.
Of course, what truly captivates people is the distinctiveness of each wine-producing region, and even individual vineyards can yield wines with vastly different flavors.
Some top-tier wines can exhibit up to a dozen complex aromas! The finish of a wine can linger on the palate for minutes. So, it's no wonder many believe wine to be the blood of Jesus or a manifestation of God's grace.
As a wine enthusiast, I'd love to tell you that the tales of fairy tales are true, but the reality is that wine is highly manipulated by humans! However, this manipulation doesn't involve adding artificial flavors or syrups.
When we talk about the "terroir" that creates the differences in wines from different regions, it comprises three elements: the climate, the soil, and the people.
Regarding the human aspect, there are many secrets that winemakers won't divulge. Wine doesn't just ferment naturally into the perfect drink in your glass.
From planting and harvesting the grapes to the winemaking process and aging, human intervention leaves its mark.
For example, during planting, the same grape variety might be cloned differently depending on the environment. Some clones might be more drought-resistant or frost-resistant, with stronger or more delicate aromas.
Canopy management, which involves how the grapevines are pruned according to the climate of the year, as well as the timing of harvest, all determine the maturity and flavor concentration of the grapes.
Choosing to ferment grapes with or without stems during harvesting also significantly affects the wine's style. Wines fermented with stems tend to have stronger tannins and retain more complex, delicate aromas like floral and herbal notes.
The longer the grape skins are soaked during fermentation or the greater the intensity of tannin extraction, the stronger the tannins in the wine.
Additionally, factors such as fermentation temperature and oxygen content can determine the intensity of fruit aromas in the wine. For instance, techniques like carbonic maceration, which involves fermenting grapes in a carbon dioxide-rich environment, can impart unique bubblegum, banana, or strawberry jam flavors to red wine.
Even with the same grape variety, the differences between using carbonic maceration in Pinot Noir from southern France compared to the oxygen-contact fermentation in Burgundian Pinot Noir can be vast.
Lower fermentation temperatures generally preserve more esters, aromatic compounds, resulting in brighter, more intense fruit flavors and fewer tannins. This makes the wine more approachable and suitable for immediate consumption, especially for budget-friendly wines found in supermarkets.
There are many more factors that can influence the flavor of wine, such as whether artificial or natural yeast is used during fermentation and the type of vessel used for aging before bottling. Stainless steel tanks are suitable for retaining fruit flavors, while old oak barrels may not impart flavor but can soften tannins, enhance the body, and new oak barrels can impart noticeable sweet spices and vanilla aromas.
With all of these considerations,
does more human intervention necessarily mean lower wine quality?
Ultimately, as consumers, we can also consider what type of wine we're pursuing. Do we want wines with prominent floral and fruity aromas, akin to juice, without vintage variations to avoid disappointments, and to maintain a consistent style throughout? In that case, "artificial" or "industrial" winemaking methods may not necessarily be negative for you.
