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Is that wine flawed… or just different?

In this episode of The Wine Lab, Andreea explores the difference between wine faults and flaws before turning to one of the most powerful forces in wine chemistry: oxidation.

What causes the bruised apple aroma in oxidized wine? What role does sulfur dioxide play in protection? Why did certain white Burgundies suffer from premature oxidation, known as “premox,” in the 1990s and early 2000s? And why are wines like Sherry and Madeira intentionally oxidative?

This episode blends wine science, history, and practical tasting guidance to help you recognize oxidation, understand aging, and taste with more confidence.

If you’ve ever wondered whether to send a bottle back — this episode is for you.

Acetaldehyde
A compound formed during oxidation. In small amounts it can add brightness to wine; in larger amounts it smells like bruised apple or oxidized cider. It is also a defining aroma in Sherry.

Aging
The natural evolution of wine over time. Aging includes many chemical changes, not only oxidation. Proper aging can enhance complexity, texture, and aroma development.

Aldehydic Aromas
Aromas associated with aldehydes like acetaldehyde. Common descriptors include bruised apple, green apple skin, nutty, or slightly sharp apple cider notes.

Balance
The harmonious relationship between acidity, alcohol, tannin, sweetness, fruit, and structure in wine. In the context of oxidation, balance refers to oxygen exposure remaining in proportion to the wine’s style.

Brett (Brettanomyces)
A yeast that can produce earthy, leathery, or barnyard aromas in wine. In small amounts, some consumers perceive it as complexity; in larger amounts, it is considered a fault.

Closure
The material used to seal a wine bottle, such as natural cork, synthetic cork, or screw cap. Closure choice affects how much oxygen enters the bottle over time.

Fault
A chemical or microbiological problem that makes a wine unacceptable to most consumers. Examples include cork taint, excessive volatile acidity, or strong sulfur defects.

Flaw
A minor deviation from ideal wine character that may or may not be perceived negatively, depending on the style and personal preference.

Micro-oxygenation
A winemaking technique where very small amounts of oxygen are added in a controlled manner, usually to red wines, to soften tannins and stabilize color.

Oxidation
A series of chemical reactions that occur when oxygen interacts with wine. It can cause browning, fading fruit, and aldehydic aromas if uncontrolled. In certain styles, it is intentional.

Premox (Premature Oxidation)
A phenomenon observed primarily in certain white Burgundies in the late 1990s and early 2000s, where wines oxidized much earlier than expected.

Reduction
A condition in wine caused by very low oxygen exposure. It can produce aromas like struck match, flint, or rotten egg.

Racking
The process of transferring wine from one vessel to another to separate it from sediment. This can introduce small amounts of oxygen.

SO₂ (Sulfur Dioxide)

A compound used in winemaking to protect against oxidation and microbial spoilage. It binds acetaldehyde and reacts with oxygen, helping preserve freshness.

Tannins
Natural compounds extracted from grape skins, seeds, and oak. They contribute to structure, mouthfeel, and aging potential.

Volatile Acid

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Have you ever stood in the wine aisle holding a bottle and thought, “Am I overthinking this?”

In this episode of The Wine Lab, Andreea unpacks why wine labels can feel so confusing, even to people who work in wine.

Why do some bottles list the grape, while others only name a place? What does Burgundy actually mean? Why does Bordeaux rarely tell you the grape outright?

We explore how grape varieties work (think apples: Granny Smith vs. Honeycrisp), how geography compresses information into shorthand, and how labeling laws can shape what appears on the bottle. Along the way, we untangle terms like Chianti, Rioja, and Barolo, and talk about how language, history, and marketing all influence what we think we’re tasting before we even take a sip.

From traditional appellations to vibe-driven, made-up names, this episode reveals how expectation shapes perception and why confusion around wine labels says more about the system than it does about you.

If wine names have ever made you hesitate, doubt your palate, or feel like you missed a memo everyone else got, this episode is your guide.

Let’s decode wine names together.

Blend
A wine made from more than one grape variety.

Bordeaux
A French wine region known primarily for blends of Cabernet Sauvignon, Merlot, and other complementary grapes.

Burgundy
A French wine region associated mainly with Pinot Noir (red wines) and Chardonnay (white wines).

Chianti
An Italian wine region whose wines are predominantly made from Sangiovese.

Claret
A historical British term traditionally used to describe red Bordeaux wines.

Geographic Denomination
A wine label that identifies a wine by its place of origin rather than by grape variety.

Grape Variety
A genetically distinct type of grapevine with specific characteristics, such as Cabernet Sauvignon, Pinot Noir, or Tempranillo.

Nebbiolo
The primary grape used in Barolo and Barbaresco wines from Italy.

Sangiovese
The primary grape used in Chianti and many other central Italian wines.

Tempranillo
The principal grape variety used in Rioja wines from Spain.

Varietal Labeling
A labeling practice in which a wine is named after its dominant grape variety, typically subject to minimum percentage requirements (e.g., 75% in the U.S.).

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For more detailed wine science checkout my YouTube channel here: https://www.youtube.com/@Enology_channel

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Piquette is one of wine’s oldest ideas and one of its newest obsessions. Made by fermenting grape pomace with water, this light, often sparkling wine has roots in ancient Roman practices, European vineyard culture, and everyday resourcefulness. Once known as a drink for workers and families - sometimes simply called “second round wine” - piquette has reemerged as a symbol of sustainability, moderation, and creativity.

In this episode of The Wine Lab, we explore what piquette is, how it’s made, and why it resonates so strongly with today’s younger consumers interested in low-alcohol options and waste-conscious production. Along the way, we dig into the technical realities behind white versus red pomace, fermentation challenges, acidity management, and carbonation choices, while connecting those details to broader cultural and historical threads.

Whether you’ve already tried piquette or you’re still wondering what exactly is in that can at the wine shop, this episode reframes piquette as more than a trend: it’s a reminder that wine has always had a practical, everyday side, and that sometimes the most interesting ideas come from what’s left behind.

Glossary

Piquette – A low-alcohol wine-style beverage made by fermenting grape pomace with added water.

Pomace – The solid remains of grapes after pressing, including skins, seeds, and pulp.

White pomace – Pomace from white grapes pressed before fermentation; often contains residual sugars.

Red pomace – Pomace from red grapes after fermentation and maceration; typically low in fermentable sugar.

Lora – An ancient Roman pomace-based beverage, considered an early precursor to piquette.

Residual sugar – Sugar remaining in grape material or wine after fermentation.

Extractability – How easily compounds like phenolics or color can be released from grape skins into liquid.

Phenolics – A broad group of compounds contributing to color, bitterness, astringency, and texture in wine.

Chaptalization – The addition of sugar to increase fermentable sugars during fermentation.

Pét-nat (Pétillant Naturel) – A sparkling wine bottled before primary fermentation is complete, trapping CO₂.

NoLo – A category referring to no- and low-alcohol beverages.

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For more detailed wine science checkout my YouTube channel here: https://www.youtube.com/@Enology_channel