WHAT IS ALCOHOL IN WINE?
Alcohol is the intoxicating element in wine, produced by the yeast fermentation of certain carbohydrates-the sugar in fruit. The yeast converts the sugar into ethanol (alcohol) and carbon dioxide. If a wine is fully fermented, from 40 to 45 percent of the grapes' sugar content is converted into carbon dioxide and from 55 to 60 percent is converted into ethyl alcohol (the only alcohol suitable for drinking). Alcohol is an essential component of wine, contributing to its flavor, body, and structure. While it plays a critical role in defining a wine's character, the key to a great wine is balance—where alcohol harmonizes with acidity, sweetness, tannins, and flavor.
The alcohol level (ABV – Alcohol By Volume) in wine influences food pairing.
Low-Alcohol Wines (Under
12.5% ABV)
Examples: Riesling,
Moscato, Pinot Grigio, Vinho Verde, Lambrusco
Pairing Characteristics:
✔ Delicate and refreshing – Ideal for lighter dishes – Light
seafood; salads and fresh vegetables; and soft cheeses
✔ Acidity stands out more – Helps cut through mild richness
✔ Sweeter low-alcohol wines (like off-dry Rieslings) balance
spicy foods, such as Thai, Indian, and Mexican
Medium-Alcohol Wines
(12.5%–14% ABV)
Examples: Chardonnay,
Merlot, Grenache, Sangiovese, Zinfandel
Pairing Characteristics:
✔ More body and structure – Pairs well with a wider range of
foods.
✔ Balance of fruit, acidity, and alcohol – Matches
medium-weight dishes – Roast chicken, pork, and turkey; grilled salmon or tuna;
pasta with tomato sauces; medium-hard cheeses
High-Alcohol Wines (14%+
ABV)
Examples: Cabernet
Sauvignon, Syrah/Shiraz, Malbec, Amarone, Zinfandel, Fortified Wines (Port,
Sherry)
Pairing Characteristics:
✔ Full-bodied and bold – Needs rich, flavorful dishes.
✔ Enhances umami flavors – Works well with grilled steak,
lamb, and BBQ meats, aged cheeses
✔ Can overpower delicate foods – Best with hearty hardy
stews and braised dishes
✔ High alcohol + spice = intense heat – Be cautious pairing
with very spicy food.
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