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The Wine Lab

The Wine Lab

Von: Andreea Botezatu
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A sciency podcast series about wine, chemistry, flavor, smell and everything in between hosted by wine and sensory scientist, book worm and food aficionado, Andreea Botezatu.

© 2026 The Wine Lab Kochen Kunst Lebensmittel & Wein Sozialwissenschaften
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  • Alsace: White Wine with History, Acidity, and Soul

    Alsace: White Wine with History, Acidity, and Soul
    Jun 8 2026
    Send me your thoughts at ibotezatu5@gmail.comAlsace is one of France’s most distinctive wine regions: deeply French, shaped by Germanic influence, and known for aromatic white wines that can feel ripe and expressive while still staying fresh and focused. In this episode of The Wine Lab, we travel to northeastern France, between the Vosges Mountains and the Rhine, to explore why Alsace wines taste unlike anything else.We look at Riesling, Gewürztraminer, Pinot Gris, Crémant d’Alsace, and Pinot Noir; the region’s dry climate, complex soils, tall flute bottles, and complicated history; and the science behind aroma, sweetness perception, acidity, aging, and texture. Along the way, we connect wine with food, memory, art, and identity — from choucroute and tarte flambée to the Isenheim Altarpiece in Colmar.Alsace reminds us that white wine can be profound, that scent shapes expectation, and that a glass of wine can carry both chemistry and history.GlossaryAlsaceA wine region in northeastern France, along the Rhine River and near the German border. It is known especially for aromatic white wines, dry climate, distinctive bottle shape, and a strong regional identity shaped by both French and Germanic influences.Vosges MountainsThe mountain range west of Alsace’s vineyards. The Vosges create a rain-shadow effect, protecting much of Alsace from wet Atlantic weather and helping make the region relatively dry.Rain shadowA climatic effect where mountains block or reduce incoming moisture. In Alsace, the Vosges Mountains help create conditions where grapes can ripen well while still retaining acidity.RieslingOne of Alsace’s most important grape varieties. Alsace Riesling is often dry, structured, high in acidity, and capable of aging, with flavors that can range from citrus and stone fruit to smoky, waxy, or petrol-like notes with time.GewürztraminerA highly aromatic grape variety associated with rose, lychee, spice, and tropical fruit notes. In Alsace, Gewürztraminer can be dry, off-dry, or sweet, and is especially useful for discussing how aroma affects sweetness perception.Pinot GrisA color mutation of Pinot Noir with gray-pink skins. In Alsace, Pinot Gris is often fuller-bodied and more textured than the lighter Pinot Grigio styles many consumers expect.Crémant d’AlsaceSparkling wine from Alsace made using the traditional method. It is an important part of the region’s production and offers a fresher, more festive expression of Alsace wine.Pinot NoirAlsace’s main red grape variety. Historically lighter in style, Alsace Pinot Noir has become more serious in recent years as producers focus more attention on site, ripeness, and winemaking.Flute bottleThe tall, slender bottle traditionally associated with Alsace wines. It is part of the visual identity of the region.Alsace Grand CruA classification for specific vineyard sites in Alsace. Grand Cru wines emphasize the relationship between grape variety and place, with rules that have historically focused on Riesling, Gewürztraminer, Pinot Gris, and Muscat, though some rules have evolved.TerroirThe combined influence of place on wine, including soil, climate, slope, exposure, and human tradition. In Alsace, terroir is especially important because the same grape variety can taste very different depending on vineyard site.Residual sugarSugar remaining in a wine after fermentation. In Alsace, residual sugar can vary by producer, variety, vintage, and style, which can sometimes make sweetness level difficult for consumers to predict.Sweetness perceptionThe way the brain interprets sweetness in wine. Actual sugar matters, but aroma, acidity, alcohol, texture, and expectation also influence whether a wine tastes dry, off-dry, or sweet.AcidityA key structural component in wine that gives freshness, lift, and energy. In Alsace, acidity helps balance ripe fruit and aromatic intensity.TDNA compound associated with the petrol or kerosene-like aroma that can develop in aged Riesling. In small amounts, it can contribute complexity; in excess, it can dominate the wine.TerpenesA group of aromatic compounds found in grapes, especially important in varieties such as Gewürztraminer and Muscat. Terpenes can contribute floral, citrus, and spice-like aromas.PhenolicsCompounds found in grape skins, seeds, and stems that can affect texture, bitterness, color, and mouthfeel. In white wines, phenolics may be especially noticeable in fuller-bodied or skin-contact styles.Orange wineA wine made from white grapes fermented with extended skin contact. Some Alsace producers work with this style, especially using aromatic or textured varieties such as Pinot Gris and Gewürztraminer.Vendanges TardivesA late-harvest designation in Alsace. These wines are made from grapes harvested with higher ripeness and concentration and may range from rich and off-dry to sweet.Sélection de Grains NoblesA sweet wine designation in Alsace made from highly concentrated grapes, often affected ...
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    22 Min.
  • A River Runs Through It: The Wines of the Loire Valley

    A River Runs Through It: The Wines of the Loire Valley
    Jun 1 2026
    Send me your thoughts at ibotezatu5@gmail.comIn this episode of The Wine Lab, we travel through the Loire Valley, one of France’s most diverse and historically layered wine regions. Following the river from the Atlantic coast inland, we explore Muscadet, Chenin Blanc, Cabernet Franc, Sauvignon Blanc, Crémant de Loire, rosé, and lesser-known varieties such as Romorantin and Pineau d’Aunis.The episode examines how geography, climate, limestone soils, lees aging, noble rot, aromatic compounds, acidity, and winemaking choices shape Loire wines. Along the way, we visit cultural landmarks and historical figures connected to the region, including the châteaux of the Loire, Joan of Arc at Chinon, François Rabelais, and Leonardo da Vinci at Clos Lucé.Fresh, varied, food-friendly, and intellectually rewarding, Loire wines offer a remarkable lesson in how place, history, chemistry, and style come together in the glass.GlossaryLoire Valley A major French wine region following the Loire River from the Atlantic-influenced west toward central France. It is known for a wide range of wines, including dry whites, sparkling wines, sweet wines, rosés, and lighter reds.Muscadet A dry white wine from the western Loire, especially around Nantes, made from the Melon de Bourgogne grape. It is often crisp, saline, citrusy, and commonly paired with seafood.Melon de Bourgogne The grape variety used to produce Muscadet. Despite the name, the wines are generally lean, fresh, and mineral rather than melon-like.Sur lie A winemaking term meaning “on the lees.” Wines aged sur lie remain in contact with spent yeast cells after fermentation, which can add texture, subtle bread-like notes, and protection against oxidation.Lees The sediment left after fermentation, made up largely of yeast cells and other fine solids. Lees contact can influence mouthfeel, aroma, and stability.Autolysis The gradual breakdown of yeast cells after fermentation. During this process, compounds such as mannoproteins and polysaccharides may be released into the wine.Chenin Blanc A highly versatile white grape variety strongly associated with the Loire Valley. It can produce dry, off-dry, sparkling, and sweet wines, often with high acidity and aging potential.Savennières A Loire appellation known for structured, dry Chenin Blanc wines that can show firm acidity, savory notes, beeswax, quince, and strong aging potential.Coteaux du Layon A Loire appellation known especially for sweet Chenin Blanc wines, often influenced by late harvest conditions and sometimes noble rot.Bonnezeaux A prestigious sweet wine appellation within the Loire Valley, based on Chenin Blanc.Quarts de Chaume A famous Loire appellation for intensely sweet, age-worthy Chenin Blanc wines.Botrytis cinerea A fungus that can cause either destructive gray rot or beneficial noble rot, depending on conditions. In noble rot, it dehydrates grapes and concentrates sugars, acids, and flavor compounds.Noble rot The beneficial form of Botrytis infection that can produce complex sweet wines with aromas such as honey, dried apricot, marmalade, saffron, and spice.Crémant de Loire Traditional-method sparkling wine from the Loire Valley, often involving Chenin Blanc and other permitted varieties.Traditional method A sparkling wine production method in which the second fermentation takes place in the bottle. This process can contribute fine bubbles and lees-derived complexity.Cabernet Franc A red grape variety important in the Loire Valley, especially in Chinon, Bourgueil, Saint-Nicolas-de-Bourgueil, Saumur, and Saumur-Champigny. It often produces wines with red fruit, floral notes, herbal tones, moderate tannins, and freshness.Chinon A Loire appellation famous for Cabernet Franc-based red wines. The town is also historically associated with Joan of Arc and François Rabelais.Bourgueil A Loire appellation known for Cabernet Franc wines that can range from fresh and fruity to structured and age-worthy.Saint-Nicolas-de-Bourgueil A Cabernet Franc appellation near Bourgueil, often associated with fragrant, bright, red-fruited wines.Saumur-Champigny A Loire appellation known for Cabernet Franc reds, often showing freshness, aromatic lift, and moderate structure.Methoxypyrazines A group of aroma compounds associated with green, leafy, bell pepper, or herbaceous notes in grapes and wines.IBMP Short for 3-isobutyl-2-methoxypyrazine, an important methoxypyrazine associated with bell pepper or green vegetal aromas, especially in varieties such as Cabernet Franc, Cabernet Sauvignon, Merlot, and Sauvignon Blanc.Tuffeau A soft, porous limestone found in parts of the Loire Valley, especially around Saumur and Touraine. It has been used for buildings, caves, and wine cellars.Touraine A large and diverse Loire wine area producing Sauvignon Blanc, Chenin Blanc, Cabernet Franc, Gamay, Côt/Malbec, sparkling wines, rosés, and other styles.Romorantin A rare white grape variety associated especially with Cour-Cheverny....
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    31 Min.
  • Burgundy Explained: Pinot Noir, Chardonnay, and the Power of Place

    Burgundy Explained: Pinot Noir, Chardonnay, and the Power of Place
    May 25 2026
    Send me your thoughts at ibotezatu5@gmail.comIn this episode of The Wine Lab, we continue our series on the great wine regions of the world with Burgundy, or Bourgogne, one of France’s most influential and fascinating wine regions.Burgundy is famous for Pinot Noir and Chardonnay, but its true identity is built around place: villages, vineyards, slopes, soils, and precisely delimited parcels known as Climats. This episode explains the major Burgundy regions, from Chablis and the Côte d’Or to the Côte Chalonnaise and the Mâconnais, while exploring how Burgundy’s appellation hierarchy, monastic history, grape varieties, and wine styles shaped its global reputation.We also compare Burgundy and Bordeaux as color names and as wine cultures, discuss the role of Pinot Noir and Chardonnay, explain terms such as Premier Cru and Grand Cru, and consider how climate change is affecting one of the world’s most place-sensitive wine regions.GlossaryBourgogne The French name for Burgundy. You will often see “Bourgogne” on wine labels instead of “Burgundy.”Burgundy A historic wine region in eastern France, best known for Pinot Noir-based red wines and Chardonnay-based white wines.Bordeaux A major wine region in southwestern France, often associated with blends based on Cabernet Sauvignon, Merlot, Cabernet Franc, and related varieties. Also used as a color name for a deep wine-red shade.Climat In Burgundy, a precisely delimited vineyard parcel with its own identity, shaped by soil, slope, exposure, history, and human cultivation.Terroir The combined influence of place on wine, including soil, climate, topography, vine material, farming, and human decision-making.Pinot Noir Burgundy’s main red grape variety. It is thin-skinned and often produces wines with red fruit, floral, earthy, and spice notes.Chardonnay Burgundy’s main white grape variety. It can produce wines ranging from crisp, citrusy, and mineral to broad, creamy, and layered.Aligoté A traditional white grape of Burgundy, often producing crisp, fresh, high-acid wines. It has been receiving renewed attention from producers and consumers.Gamay A red grape associated most strongly with Beaujolais, but also present in some Burgundy-related appellations and blends.Chablis A northern Burgundy wine area known for Chardonnay wines with bright acidity, citrus character, and often mineral or saline impressions.Côte d’Or The central and most famous part of Burgundy, divided into the Côte de Nuits and Côte de Beaune.Côte de Nuits The northern part of the Côte d’Or, especially famous for Pinot Noir-based red wines.Côte de Beaune The southern part of the Côte d’Or, known for both Pinot Noir and some of the world’s most famous Chardonnay-based white wines.Côte Chalonnaise A Burgundy subregion south of the Côte d’Or, producing Pinot Noir, Chardonnay, Aligoté, and sparkling wines, often with strong value.Mâconnais A southern Burgundy subregion especially known for Chardonnay-based white wines, including wines from Pouilly-Fuissé, Saint-Véran, and Mâcon-Villages.Regional appellation A broad Burgundy appellation category, such as Bourgogne Rouge or Bourgogne Chardonnay. These wines usually come from wider geographic areas.Village appellation An appellation named after a specific commune or village, such as Meursault, Pommard, or Nuits-Saint-Georges.Premier Cru A classification for recognized high-quality vineyard sites within a village appellation.Grand Cru The highest vineyard classification in Burgundy. Grand Cru wines come from the most prestigious vineyard sites, where the vineyard name itself is the appellation.Crémant de Bourgogne Traditional-method sparkling wine from Burgundy, made from approved regional grape varieties such as Chardonnay, Pinot Noir, Aligoté, and Gamay.Whole-cluster fermentation A red winemaking technique in which some or all grape clusters are fermented with stems included. It can influence aroma, tannin, structure, and spice character.Bâtonnage The stirring of lees during wine aging, often used in white winemaking to influence texture, mouthfeel, and aromatic complexity.Malolactic fermentation A microbial conversion of malic acid into lactic acid. In white Burgundy, it can contribute to a softer texture and buttery or creamy impressions, depending on style and conditions.Support the showFor more detailed wine science checkout my YouTube channel here: https://www.youtube.com/@Enology_channel
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    26 Min.
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