Alcohol Level

Table wines in the U.S. generally contain alcohol levels ranging between 12% and 16%. The winemaker will aim for a particular percentage of alcohol depending on the style and varietal of wine they are working with.

Traditionally, the percentage of alcohol is determined by climate and the ripeness level of the fruit at harvest. Fully matured grapes, grown in warm weather, contain higher concentrations of sugar that translate into higher levels of alcohol. Conversely, cool cloudy weather patterns can prevent grapes from developing high sugar levels. Less sugar means the yeast has less food to eat, thus lower alcohol levels.

Depending on the level of ripeness and characteristics the fruit displays when it comes to the winery, winemakers can make adjustments to achieve the desired percentage of alcohol. Amelioration is the process of adding water to a must in an effort to lower the concentration of sugars the yeast have to feed on. This makes for a wine with a lower percentage of alcohol.

The level of alcohol in wine has an effect on how it plays on the palate. Lower alcohol California Pinot Noirs, weighing in below 13.5%, are often likened to their Burgundian counterparts and lauded for their sophisticated elegance. Robust, full-bodied versions with alcohol levels reaching the upper 14% range, have been greeted with critical and consumer praise. Varietals with bold fruit and assertive tannins like Cabernet Sauvignon and Syrah can generally maintain structure at levels between 14 and 15 percent. Many Zinfandel producers push alcohol levels even higher into the 16% range with success. Extremely high alcohol percentages will often taste hot on the palate and can mask the complexity of flavors otherwise present in the wine.

White wines with lower alcohol contents like Riesling, Chenin Blanc and Sauvignon Blanc, display vibrant acidity that matches well with raw fish, spicy Mexican and Southeast Asian Cuisine. Whites with more body, like Viognier and Chardonnay, can stand up to heartier dishes and are able to handle levels up to the low 14% range without tasting too flabby on the palate.