Wine Math

One simple equation:

SUGAR + YEAST = ALCOHOL + CO2 + HEAT

What can we learn from this?

"Riper" grapes have juice with higher sugar levels. If the juice is fully fermented (all sugar converts to alcohol) to make a dry wine, the wine will have a higher percentage of alcohol.

Sometimes the wine is not fully fermented (riesling for example) and will have a lower alcohol level and, what's called, residual sugar. These wines will taste a bit sweet.

2004 Allegrini Amarone

I had the pleasure of pouring this Italian star of the Wine Spectator Grand Tasting in Las Vegas last night. It's a well-structured, elegant expression of Amarone with a driven mid-palate due to their refined drying technique. The control the humidity so there is no rot, which can cause impurities. The result of this meticulous harvesting and raisinating process results in a wine with lower alcohol (it's still 15%), lower residual sugar, and softer tannins - the focus and balance Franco Allegrini's (winemaker) Amarone Della Valpolicella Classico is so clear when tasting the competition. The only 2004 that's left to buy is what you can find on the shelves, so pick up a bottle while you can still find one! Thanks to all of the repeat visitors, I love to see people enjoying the wine I'm pouring, especially when you have five first growths in the aisle over.