Do Your Wine Legs Have Body?
April 8, 2008
I notice sometimes that there are streaks of wine that flow back down into the glass after I take a sip. I’ve heard of this referred to as wine legs and I wanted to know what makes them. - Heather in Albany, GA
Ahhh… more wine trivia. Wine legs are something that any casual drinker has probably seen at one point or another and this term also goes by the name wine tears as the wonderful French call it. The principal behind why this happens is based upon the Marangoni effect. In simple terms this states that alcohol evaporates faster than water. The alcohol moves up the side of the glass as it evaporates, but since there is a film of water on top, it is pushed up in an arch.
As the ethanol evaporates, gravity takes over and the surface tension that is pulling the wine up is broken and the water runs back down into the glass in rivulets, hence the term. Some think that the more wine legs/wine tears the better the wine. Not necessarily so, to be straight forward, wine legs really won’t tell you that much when judging a wine based on appearance.
Although ethanol, which is the primary type of alcohol in wine is a major contributor to the “body” of a wine, having a bottle that has a high alcohol content does not guarantee a fullness or texture. Also, this phenomenon is usually seen in wines above 12% alcohol.
Regardless if this is a point of debate about a measure of quality for some people, it is definitely something interesting to look at, especially after you’ve had a few glasses. Believe it or not I have had some very curious conversations after I’ve made the comment to the person sitting next to me that they have great legs.
Malolactic Fermentation
March 31, 2008
Can you tell me what malolactic fermentation is and what does it do? - Don in Gulfport, MS
Malolactic fermentation is a process where the tart malic acid is converted to a softer tasting lactic acid. Think of malic acid like the taste of green apples which is then converted into lactic acids, an example being the creamy, soft acids in milk. This process can occur at any time during or after the normal wine fermentation process.
It is generally thought to enhance the body and flavor and in turn produces soft and fuller wines. Many wine makers also feel that better a integration of the fruit and oak character is achieved if malolactic fermentation occurs during the time the wine is in barrel.
Yet, not all wines will benefit from this with Riesling being a perfect example. The best wines that get the most out of this process are full bodied dry whites and medium to full bodied dry reds. With these types of wines, malolactic fermentation is sometimes encouraged. The simple and practical reason being is that this process can spontaneously happen even after the wine has been bottled.
So Don, being curious as all wine virgins should be helps you to learn little bits of wine trivia here and there, making you appreciate how incredibly complex and time consuming creating a stable wine really is. Cheers!!
Wine Body
March 26, 2008
Hello over there Wine Virgin, I want some help with a wine tasting term. Wine body??? What is it???? I have a hard time understanding why they even call it that when all wines are basically flavored water with alcohol right? - Shooshoo in Amsterdam, NY.
My mouth is open at the sacrilege that my eyes have read… 4 quick sentences of wine hatred, all from a person named Shooshoo. Did your mother smoke and drink while she was pregnant? I’m not a wine snob, but what is wrong with you?
You know, it’s been a good half hour since I first read your question and I’m still pissed off. Fortunately for your sake, I had a couple bottles to spare and I’m indifferent enough now to answer the essence of your question for all the curious wine virgins out there.
So Shooshoo, are you ready to understand what this wine tasting term really means?
Wine body is used to allow the taster a means to discern the weight of the liquid and how it feels in their mouth. I’m sure your well acquainted with this process which is good for you so you don’t have to do the equivalent of mental gymnastics to grasp this concept. Franks and beans anyone?
Right now, “think” of the successive viscosity between skim milk, whole milk, and cream and apply it to the idea of wine body. Everyone is able to realize the difference of how these types of milk feel against the tongue and cheeks when you drink them. Something else to “think” about also is the higher the alcohol content, the more likely it will have a fuller body.
Consider it possible that if you have been drinking similar types of wine that they might just have a similar weight and feel to them. This in turn could lead you to the assumption that all wines are just “flavored water with alcohol” and no that one… the whole world over… has anyway of distinguishing them by using this supposedly, esoteric concept.
The quickest and simplest way I can suggest to experience wine body is to try different wines! So let’s broaden your scope a bit shall we?
1. Light body wine - Riesling
2. Medium body wine - Chardonnay
3. Full body wine - Cabernet Sauvignon
There, now do it. Go and get those wines, open all three of them and compare them side by side and you will understand exactly what I’m talking about and when you do…. feel ashamed, very ashamed… woe unto you Shooshoo, woe unto you!!!