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Episode 19: Structural Components in Wine: Alcohol

Episode Description: In this episode of the Wine Educate Podcast, host Joanne Close continues the Structural Components Series with a deep dive into Alcohol in Wine. She explores how alcohol affects wine’s body, balance, and perception, while also covering the science behind ABV, legal labeling requirements in the U.S. and E.U., and practical tips for identifying alcohol levels in blind tastings. Joanne also shares a fun at-home tasting exercise to better understand alcohol in wine, beer, and spirits. Plus, she discusses upcoming WSET Level 3 course changes and the impact of festival season in New Orleans on students' study schedules.

Resources:

Felicity Carter’s articles on alcohol and health
Previous episodes in the Structural Components Series:

Episode 16: Structural Components in Wine: Acidity
Episode 17: Tasting a Tokaji Aszú Using the SAT
Episode 18: Structural Components in Wine: Tannin

Wine Educate Newsletter – Sign up for exclusive content! and class updates!

What’s in This Episode: WSET Level 3 Course Updates:

Fall 2024 session starts August 11th – Sign up early and get your book!
Spring 2026 format change: A more intensive structure with two classes per day to accommodate service industry professionals before festival season.

Alcohol in Wine: A Deep Dive

Definition: Alcohol is a byproduct of fermentation that contributes to a wine’s body and warmth.
WSET Level 3 Perspective: Alcohol provides body and affects balance in wine.

How is Alcohol Measured?

ABV (Alcohol by Volume) = The percentage of ethanol in 100 liters of wine.
Most wines range between 9% and 16% ABV, but the majority fall between 12.5% and 14.5%.
Minimum legal ABV:

E.U.: 8.5% (9% in warmer zones)
U.S.: No strict minimum, but labeling rules apply.

Alcohol Labeling & Legal Variances:

U.S. Regulations (TTB):

Above 14% ABV: Must display alcohol content.
Below 14% ABV: Some exceptions apply.
Tolerance Allowances:

Under 14% ABV: Allowed a 1.5% variance (e.g., a wine labeled 12% could actually be between 10.5% and 13.5%).
Over 14% ABV: Allowed a 1% variance.

European Union (E.U.) Regulations:

All wines must display ABV on the label.
Tolerance Allowances:

Still wines: 0.5% variance.
Sparkling wines: 0.8% variance.

How to Identify Alcohol in Wine:

Visual Clues: Legs or tears on the glass can indicate higher alcohol.
Nose Perception: Alcohol can produce a “singeing” sensation.
Palate Perception: Alcohol contributes to body and creates a warming sensation in the throat and chest (a.k.a. Dragon’s Breath!).
Personal Sensitivity: Some people feel it in their ears, throat, or chest—pay attention to your own tells!

WSET Level 3 SAT (Systematic Approach to Tasting) Alcohol Scale:

Low Alcohol: Below 11% ABV
Medium Alcohol: 11% - 13.9% ABV
High Alcohol: 14% ABV and above

Important Note: Unlike other categories in the SAT, alcohol is not graded with plus or minus (e.g., no “Medium+” alcohol).

Examples of Alcohol Levels in Wine:

High Alcohol: California Zinfandel, Port, Amarone
Medium Alcohol: Most Bordeaux, Rioja, or Chianti
Low Alcohol: Vinho Verde, Moscato d’Asti, White Zinfandel

Caution: Not all sweet wines are low in alcohol! Example: Sauternes can be 14.5% ABV!

At-Home Alcohol Perception Exercise:

Compare Vodka, Wine, and Beer side by side in wine glasses.
Observe legs, nose sensation, and warming effect on the palate.

Final Thoughts & Discussion:

Recent media coverage on alcohol and health – Check out Felicity Carter’s articles and podcasts (linked in the show notes).
Spicy Debate: Is alcohol-free wine still wine? – Join the discussion on Instagram @WineEducate.

Resources & Links

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