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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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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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Ripasso wines are made by giving a finished Valpolicella wine a second pass through fermentation, pouring it over the grape skins left behind from Amarone or Recioto and allowing renewed microbial activity and extraction to take place. In this episode of The Wine Lab, we walk through what that second pass actually does: how refermentation can restart, how phenolics and color are re-extracted from appassimento-treated skins, and how the chemistry of Ripasso differs depending on whether the pomace comes from sweet Recioto or dry Amarone. Along the way, we unpack the legal framework behind Valpolicella Ripasso, the historical shift from Recioto to Amarone, and why Ripasso ends up tasting like neither one, but something distinctly its own

Glossary

Ripasso
A Valpolicella wine produced by refermenting finished wine on the pomace of Amarone or Recioto, increasing alcohol, extract, color, and structure.

Valpolicella
A red wine appellation in Veneto, Italy, typically producing lighter-bodied wines from Corvina-based blends.

Amarone della Valpolicella
A dry, high-alcohol red wine made from dried grapes (appassimento), known for concentration, body, and structure.

Recioto della Valpolicella
A traditional sweet wine made from dried grapes; historically the original source of pomace for Ripasso refermentation.

Appassimento
The drying of grapes after harvest to concentrate sugars, acids, and phenolics before fermentation.

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

Refermentation
A secondary fermentation that occurs when wine is reintroduced to fermentable substrates or active yeast.

Phenolic Compounds
Chemical compounds extracted from grape skins and seeds that contribute to color, tannin, and mouthfeel.

Superiore
A designation indicating higher minimum alcohol levels and aging requirements under Italian wine law.

Slavonian Oak (Botti)
Large-format oak barrels traditionally used in northern Italy, valued for minimal oak aroma impact.

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What happens when grapes are asked to wait?

In this episode of The Wine Lab, we explore appassimento, the traditional practice of drying grapes before fermentation, and how it reshapes wine long before yeast ever gets involved. From ancient Roman preservation methods to modern Amarone and passito wines, we look at how dehydration concentrates sugars, alters acidity, and transforms texture and aroma.

Along the way, we meet Corvina, the grape at the heart of Valpolicella’s most iconic wines and trace how sweet passito styles, dry Amarone, and even Ripasso all emerge from the same ecosystem.

This is a story about patience, chemistry, and flavor built by subtraction.

If you enjoy the episode, taste these wines, share them with friends, and pay attention to how time shows up in the glass. And as always, I’d love to hear from you — send your questions, feedback, or ideas for future themes my way.

Until next time… stay curious, cheers!

Glossary

Appassimento
A winemaking technique where grapes are dried after harvest to concentrate sugars, acids, and phenolic compounds before fermentation.

Corvina
A red grape variety native to northeastern Italy, central to Valpolicella wines. Known for high acidity and excellent performance during grape drying.

Amarone della Valpolicella
A dry, high-alcohol wine made entirely from appassimento grapes, known for depth, structure, and dried-fruit aromas.

Recioto
A traditional sweet wine style made from appassimento grapes. The term refers to technique and selection, not a grape variety.

Recioto della Valpolicella
A sweet red wine made from Corvina-based grapes using appassimento.

Recioto di Soave
A sweet white passito wine made primarily from Garganega.

Vin Santo
An Italian wine made from dried grapes and shaped by long oxidative aging, often amber in color.

Passito di Pantelleria
A sweet wine from Sicily made from sun-dried Zibibbo (Muscat of Alexandria), known for intense aromatics.

Ripasso
A Valpolicella wine made by refermenting fresh wine over the spent skins of Amarone or Recioto. Mentioned here as a teaser for a future episode.

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Orange wine often feels contemporary, even radical, yet its roots stretch back thousands of years. In this episode of The Wine Lab, we travel to Georgia, widely considered one of the birthplaces of wine, to explore qvevri winemaking, extended skin contact, and the historical foundations of what we now call orange wine. Along the way, we unpack how this style bridges white and red winemaking, why it pairs so naturally with food, and how ancient clay vessels continue to shape modern wine conversations. This is a story of time, texture, and continuity.

Glossary

• Orange wine: White wine produced with extended skin contact, resulting in amber color, tannic structure, and enhanced phenolic extraction.
• Qvevri: Large egg shaped clay vessels traditionally buried in the ground in Georgia and used for fermentation and aging, providing thermal stability and gentle oxygen exchange.
• Skin contact: The period during which grape juice remains in contact with skins, seeds, and sometimes stems, influencing color, tannin, texture, and aroma development.
• Phenolic compounds: A group of compounds including tannins and flavonoids that contribute to bitterness, astringency, color, mouthfeel, and oxidative stability.
• Supra: A traditional Georgian feast centered on food, wine, and guided toasts, emphasizing hospitality, memory, and community.
• Tamada: The toastmaster at a Georgian supra, responsible for guiding the rhythm, order, and meaning of toasts.
• Rkatsiteli: One of Georgia’s most widely planted white grape varieties, known for high acidity, thick skins, and suitability for extended skin contact.
• Kisi: A Georgian white grape variety that produces aromatic, structured wines, often showing stone fruit, spice, and tea like notes when made with skin contact.
• Mtsvane: A family of Georgian white grape varieties valued for freshness, herbal aromatics, and balance, frequently blended with Rkatsiteli in qvevri wines.
• Khikhvi: A lesser known Georgian white grape variety that yields deeply colored, textured orange wines with pronounced phenolic structure and oxidative stability.
• Khachapuri: Traditional Georgian cheese filled bread, baked in various regional styles, often rich and salty, making it well suited to phenolic, textured wines.
• Khinkali: Large pleated Georgian dumplings filled with spiced meat and broth, typically eaten by hand and known for their savory intensity.
• Mtsvadi: Georgian grilled meat, commonly pork or lamb, cooked over open flame and served simply with onions and herbs.
• Pkhali: Cold vegetable dishes made from spinach, beets, or eggplant blended with walnuts, garlic, herbs, and spices, offering earthy and nut driven flavors.
• Lobio: Slow cooked Georgian bean dishes seasoned with walnuts, coriander, garlic, and herbs, often served warm or at room temperature.

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Welcome back to The Wine Lab. In this episode, we take a closer look at Marsala, one of the most misunderstood fortified wines in the world.

Often dismissed as a cooking ingredient, Marsala has a long history as a serious wine shaped by fortification, oxidative aging, and deliberate patience. We explore how Marsala is made, the grape varieties that define it, and why oxygen plays such a central role in its aroma and structure. Along the way, we unpack the classification system, from Secco to Vergine, and explain how Marsala earned both its reputation and its recent revival.

This episode weaves together chemistry, history, and cultural context, from British naval trade routes to Sicilian tradition, and asks a simple question: what happens when a wine waits for you to slow down?

Buy it. Taste it. Share it. Appreciate the layers. And don't forget to stay curious!

Glossary

Marsala
A fortified wine with protected designation of origin status produced in western Sicily, known for oxidative aging and a wide range of sweetness and aging styles.

Grillo
A primary grape variety used in Marsala production, valued for its acidity, ripening potential, and tolerance to oxidation.

Fortification
The addition of grape spirit to wine to increase alcohol content and stability, typically bringing Marsala to 17 to 20 percent alcohol.

Oxidative Aging
A controlled aging process where wine is intentionally exposed to oxygen, contributing to aromas such as nuts, dried fruit, caramel, and spice.

Mosto Cotto
Cooked grape must used in Ambra-style Marsala to add color, sweetness, and flavor.

Vergine Marsala
A dry style of Marsala aged for a minimum of five years without sweetening or cooked must, emphasizing structure and oxidative complexity.

Acetaldehyde
An aroma-active compound formed during oxidative aging, contributing nutty and bruised apple notes when present in balance.

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Vermouth is everywhere, yet rarely examined on its own.

Often encountered through classic cocktails rather than the glass itself, vermouth plays a defining role in balance, aroma, and structure while remaining largely unacknowledged. In this episode of The Wine Lab, we slow down and treat vermouth as what it truly is: wine, shaped by fortification, bitterness, and deliberate design.

We explore vermouth’s foundations in neutral grape varieties, the use of grape spirit for stability and extraction, and the careful construction of botanical profiles built around wormwood, roots, barks, citrus, and spice. Along the way, we trace its emergence from eighteenth-century Turin, its ties to apothecaries and café culture, and its evolution into a cornerstone of modern drinking culture.

This episode examines why bitterness matters, how extraction chemistry influences sensory balance, and why vermouth behaves like wine once the bottle is opened. More than a mixer, vermouth reveals how intention, chemistry, and restraint can reshape what wine can be.

Glossary

Vermouth
An aromatized, fortified wine flavored with botanicals, legally required to include wormwood.

Wermut
The German word for wormwood, from which the term vermouth is derived.

Wormwood (Artemisia spp.)
A bitter plant containing potent compounds that provide structural bitterness in vermouth.

Aromatized Wine
Wine that has been flavored with herbs, spices, fruits, or other botanicals after fermentation.

Fortification
The addition of distilled alcohol, typically neutral grape spirit, to raise alcohol content and improve stability.

Neutral Grape Variety
A grape selected for low aromatic intensity and high acidity, used as a base to showcase added flavors rather than varietal character.

Sesquiterpene Lactones
Bitter compounds found in plants like wormwood and gentian that contribute to vermouth’s structure and persistence.

Maceration
Extraction of compounds by soaking botanicals in wine or alcohol over time.

Infusion
Gentle extraction of aromatic compounds, often at lower temperatures.

Aperitif
A drink consumed before a meal, traditionally intended to stimulate appetite.

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