I’m starting to feel pretty smart about wine after doing research for my articles on Wine Trivia, but I still have more questions. For instance, what is the average alcohol content in wine? I found that it’s between 12% and 15%, while the average alcohol content in beer is around 5%. However, craft beers are higher (some reaching as high as 12%), and light beers are lower (between 4% and 5%), and stouts and IPAs can be 15% or more. I included this comparison with beer because I’ve noticed that beer is very popular here in the Glen. So, what determines the alcohol content in a bottle of wine? The degree of alcohol in any given glass of wine is equivalent to its percentage by volume, which is referred to as “ABV” or alcohol by volume. The alcohol content in wine is directly correlated with the amount of sugar that has developed in grapes at harvest time (the higher the sugar level, the higher the potential alcohol). This doesn’t mean that higher alcohol wines are sweeter or that sweet wines necessarily have a higher alcohol content. During fermentation, yeast consumes the sugar and converts it to alcohol. The style (or varietal) of wine, the climate where the grapes are grown, and winemaking/fermentation process are all key factors in determining both the sugar content of the grapes and the amount of alcohol in your bottle.
So, what is the difference between a sweet wine and a dry wine? Although this seems like an easy distinction (one is sweet, and one isn’t) there is more to it than that. Wines are defined by their level of residual sugar (the amount of sugar left in the wine after fermentation has been completed). Dry wine has very little or no residual sugar, while sweet wine retains a higher level of sugar. Other factors such as acidity, tannins and alcohol can affect the perception of what is sweet and what is dry, but it all comes down to residual sugar. Some of the most common processes when creating a sweet wine are: Allowing the grapes to further mature on the vine, which creates a higher sugar level in the fruit, and thus a higher level of residual sugar after fermentation; adding sugar to the “juice” to achieve the desired level of sweetness; stopping the fermentation process before it has finished its cycle; picking the fruit before it has fully matured and then drying the grapes in the sun to produce more sweetness.
So, what should I drink? Dry wines are generally considered better for you than sweet wines. Will a sweet wine have a higher alcohol content? Yes, it very well may.
The “strongest wine,” meaning the one with the highest alcohol content, is a fortified wine like Sherry, Madeira, or Port, which can range from 15% to 20%. Cabernet Sauvignon or Shiraz also have a high ABV, often reaching 15% or even 16%.
But, if we all drink responsibly, a percentage point here or there should not make a huge difference. This is only trivia, fun facts for those of us who like our vino.
So, until the next issue of The Heron, “Slaintel.”
This word pronounced “slawn-cha,” translates to “health” and is used as a toast, much like “cheers” in English. In Ireland, it is a popular way to express friendly wishes before sharing a drink.
