- Wine is created when the juice of grapes ferments. Although the explanation is simple, it does not really explain all of the subtleties of the flavor of wine. These subtleties arise from three things: the fermentation process, the climate in which the grapes are grown and the grape itself. Grape varieties vary by the amount of sugar they produce while growing, and by how sturdy or delicate they are.
- There is a reason that grapes are only grown in certain climates. The climate in which the grape is grown affects the taste of the wine tremendously. The amount of sunlight the vines get, the temperature of the air, the nutrients in the soil and the length of the growing season all can drastically change the taste of wine, because these things affect the amount of sugar in a grape. Many Chardonnays vary in taste because of this. For example, a White Burgundy and a California Chardonnay, although both Chardonnays, taste very different. Wine connoisseurs have been known to argue that Pinot Noirs made in Oregon are better than those in California, because California is too hot a climate for the grapes that make up a Pinot Noir.
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The yeast used in the fermentation process is a big factor in the eventual flavor of the wine. Yeast is added to the vat to consume the sugar in the grapes. As the yeast consumes the sugar, it leaves behind carbon dioxide and ethyl alcohol. The yeast will die once the sugar is gone, or once there is so much alcohol that it overpowers the yeast. The amount of alcohol and carbon dioxide left behind affects the flavor of the wine.
When oxygen is present in the vat, the alcohol is further converted into acid. This acid combines with fruit that has been added to the vat to becomes an "ester." The ester becomes a flavor compound to the wine. Therefore, wine can have a hint of pear, apple, or other fruit flavors. This is the "ester" of the wine. Chardonnays are one wine that have an apple ester.
Sulfites can affect the flavor of wine as well, although in a very small manner. A sulfite is a type of salt that some winemakers use to preserve the wine. Without sulfites, the wine will turn to vinegar. Although some winemakers add sulfites, in actuality, all wine contains sulfites because it is a by-product of the fermentation process.
