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Most individuals select wine based on the type of grape, as personal preference determines whether someone enjoys Riesling more than Pinotage. However, the alcohol content of the wine is equally significant, especially when pairing it with food. Generally, table wines have an alcohol by volume (ABV) of around 12% to 14%, although there are exceptions like fortified wines which can have much higher ABV. The winery determines the desired alcohol level during production, as this affects the wine’s flavor profile significantly. Wines with higher alcohol content usually exhibit fuller bodies and bolder flavors, traits typically seen in red wines, whereas wines with lower alcohol content are often lighter-bodied, a characteristic commonly associated with white wines.

The process by which a winery achieves a specific ABV involves careful technique management. The primary factors in this calculation are the sugar and the yeast used during fermentation. The sugar present is converted by the yeast into alcohol. Different strains of yeast are selected based on their properties; generally, wine yeasts have a high tolerance for sugar and can survive in relatively high alcohol concentrations until they reach a threshold and die, setting the maximum possible ABV via natural fermentation.

Thus, the choice of yeast strain is crucial. If a winemaker aims for a higher ABV, they would opt for a yeast that can withstand higher alcohol levels for an extended period. However, alcohol production can continue only as long as there is sufficient sugar for the yeast to ferment. This is another area where the choice of grape varietal plays a significant role.

Wine grapes are specifically cultivated to possess a higher sugar content compared to those available in grocery stores for regular consumption. This is not necessarily because wine producers prefer sweet wines, but because higher sugar levels in grapes enable the production of more alcohol. There are other methods to increase alcohol content such as chaptalization, essentially adding sugar to the wine, although this technique is considered a last resort.

This higher sugar concentration is responsible for the elevated alcohol levels in wine compared to beer. There are beers that exceed 14% ABV, but they are exceptions. Techniques employed stretch the definition of beer. We previously discussed fortified wines, which are more alcoholic than regular wines. Fortified wines such as sherry and port are produced using unique methods aside from regular winemaking. They undergo distillation, a process that intensifies the wine to significantly boost its alcohol levels. However, following distillation, the product diverges from what is traditionally recognized as wine, although still referred to as fortified wine.

Refer to the original article on Tasting Table for more information.