What is wine made from?
Wine is an alcoholic beverage made from fermented grapes. While fruit wines—also called country wines—are made by fermenting fruits like apples or plums, traditional wine refers specifically to wine made from wine grapes (Vitis vinifera).
What are wine grapes made from?
Wine is made from grapes, but not the same grapes you find at the grocery store. While all grapes contain natural yeast and sugar needed for fermentation, most winemakers choose to control these elements themselves. They use specialized commercial yeasts to guide the wine in a specific direction, and in some regions, sugar may be added to increase alcohol content or sweetness. Winemakers carefully manage every step—from grape growing and harvest, to fermentation, blending, filtering, and bottling.
What are the differences between table grapes and wine grapes?
The grapes you eat and the grapes used to make wine come from different species. Most wine grapes belong to the Vitis vinifera species, while table grapes typically come from Vitis labrusca or other species.
There are several key differences. Table grapes are grown for high yields, tend to be larger, have thinner skins, and contain less sugar, acidity, and overall flavor. Wine grapes, on the other hand, are smaller, have thicker skins, higher sugar and acidity, and more intense flavor—qualities essential for creating structure and complexity in wine.
The elements that make up wine
Modern winemaking relies on several important components to shape the final product.
Grapes
You need good grapes to make great wine! While indigenous grape varieties are still in use, vines have been transported all over the world, and new varietals are constantly being developed to suit different climates and wine regions.
Yeast
Grapes—and all fruits—naturally carry yeast on their skins. Once the juice is exposed, fermentation begins. Some winemakers still use wild (indigenous) yeasts, but most prefer the reliability and control of selected commercial yeast strains. These yeasts produce different flavor compounds and help bring out specific characteristics in the wine. Winemakers choose their yeast based on the desired profile of the wine.
Acid
Acidity is one of the most crucial components of a balanced wine. It contributes to freshness, flavor structure, and aging potential. In some New World regions, winemakers may adjust acidity during production to achieve a specific style.
In many Old World wine regions, adding acid is prohibited by law. This means growers must pay close attention in the vineyard and harvest grapes when acidity is naturally at its peak.
Tannins
Tannins are natural compounds found in grape skins, seeds, and stems, and are also present in the oak barrels or chips used for aging. They contribute bitterness, color, and structure to the wine, giving it body and aging potential.
Wines with high tannin levels will make your mouth feel dry and slightly astringent. Red wines typically contain more tannins than whites, since they are fermented with the skins on.
Additives
Modern winemaking often includes the use of additives. While some are banned in certain regions, most are common in New World wine production.
Enzymes may be added during fermentation to prevent unwanted wild yeasts from overtaking beneficial ones. Just like with yeast strains, different enzymes serve specific functions that benefit winemakers.
Sulfur is commonly added as an antioxidant preservative. Wines made without sulfur (such as some organic or natural wines) tend to oxidize more quickly and have a shorter shelf life.
Gum arabic is often used to preserve aromas and enhance aromatic richness.
Polysaccharides help preserve tannins, color, and flavor, supporting longer aging potential.
Fining Agents
Many wines are not vegan due to the use of animal-based fining agents—substances that help clarify and stabilize the wine. Egg whites, gelatin, and bentonite clay are still used today in the fining process.
After fining, wines are filtered through machines to remove residual particles and any traces of fining agents.
Single Varietal vs. Blended Wines
Despite what many people believe, most wines are blends to some degree. In many wine regions, a wine can contain up to 15% of another varietal and still be legally labeled as a single-varietal wine.
These small additions are used to enhance complexity and correct imbalances—like adding a high-acid wine to one that lacks acidity. Popular blends, such as Rhône or Bordeaux-style wines, combine multiple grape varieties. This allows winemakers to craft unique wines that highlight the flavors and characteristics they want.
Different tastes of wine
Wine has many characteristics that contribute to its overall quality. A well-made wine balances all of these elements harmoniously.
Acidity
Acidity plays a vital role in wine’s structure. Most wines are moderately acidic. You can sense acidity by how much you salivate after sipping. It creates crisp, zesty, citrus-like flavors—sometimes reminiscent of green or underripe fruit.
Sweetness
Wines range from bone dry to very sweet. Most wines are made dry or off-dry, with the exception of dessert and late-harvest wines. Sweetness can add body and roundness to a wine. Keep in mind: fruit-forward wines are often mistaken for sweet wines, even when they’re technically dry.
Tannins
Tannins often get confused with dryness because they dry out your mouth. They can taste bitter, astringent, or herbaceous. Wines with a balanced tannin and acid structure tend to age well. While most white wines are low in tannins, you can measure tannins in red wine by how dry and textured your mouth feels after tasting.
Alcohol
White wines typically have lower alcohol content than reds. Most white wines fall in the 8–11% ABV range, while reds are often 11–13%. Some dessert wines can reach up to 40%.
To gauge alcohol, swallow the wine and exhale. A stronger burning sensation in the throat or chest suggests a higher alcohol level.
Body
The body of a wine refers to how heavy or full it feels in your mouth. It’s influenced by grape variety, alcohol, sugar, and winemaking style. Light-bodied wines feel like skim milk, while full-bodied wines feel more like whole milk—rich and rounded.
What does a winemaker do?
Technically, you could make wine from table grapes—but the result would be thin, low in flavor, and lacking in complexity. While grapes naturally contain both yeast and sugar—everything needed for fermentation—professional winemakers carefully manage and optimize these elements to craft high-quality wine.
Most winemakers use selected commercial yeast strains to guide fermentation and achieve specific flavor profiles. In some countries and wine regions, winemakers are also permitted to add sugar (a process called chaptalization) to increase alcohol levels or balance the wine’s style.
A winemaker’s role goes far beyond fermentation. They oversee the entire process—from grape cultivation and harvest timing, to fermentation management, adjustments (like acid or tannin balancing), blending, filtering, and bottling. Every step is intentional, with the goal of creating wines that express both the character of the grape and the vision of the winemaker.
