The Wine Lab

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.

  1. 4 DAYS AGO

    Second Round Wine: Piquette, Then and Now

    Send me your thoughts at ibotezatu5@gmail.com Piquette is one of wine’s oldest ideas and one of its newest obsessions. Made by fermenting grape pomace with water, this light, often sparkling wine has roots in ancient Roman practices, European vineyard culture, and everyday resourcefulness. Once known as a drink for workers and families - sometimes simply called “second round wine” - piquette has reemerged as a symbol of sustainability, moderation, and creativity. In this episode of The Wine Lab, we explore what piquette is, how it’s made, and why it resonates so strongly with today’s younger consumers interested in low-alcohol options and waste-conscious production. Along the way, we dig into the technical realities behind white versus red pomace, fermentation challenges, acidity management, and carbonation choices, while connecting those details to broader cultural and historical threads. Whether you’ve already tried piquette or you’re still wondering what exactly is in that can at the wine shop, this episode reframes piquette as more than a trend: it’s a reminder that wine has always had a practical, everyday side, and that sometimes the most interesting ideas come from what’s left behind. Glossary Piquette – A low-alcohol wine-style beverage made by fermenting grape pomace with added water. Pomace – The solid remains of grapes after pressing, including skins, seeds, and pulp. White pomace – Pomace from white grapes pressed before fermentation; often contains residual sugars. Red pomace – Pomace from red grapes after fermentation and maceration; typically low in fermentable sugar. Lora – An ancient Roman pomace-based beverage, considered an early precursor to piquette. Residual sugar – Sugar remaining in grape material or wine after fermentation. Extractability – How easily compounds like phenolics or color can be released from grape skins into liquid. Phenolics – A broad group of compounds contributing to color, bitterness, astringency, and texture in wine. Chaptalization – The addition of sugar to increase fermentable sugars during fermentation. Pét-nat (Pétillant Naturel) – A sparkling wine bottled before primary fermentation is complete, trapping CO₂. NoLo – A category referring to no- and low-alcohol beverages. Support the show For more detailed wine science checkout my YouTube channel here: https://www.youtube.com/@Enology_channel

    12 min

  2. 2 FEB

    Between Valpolicella and Amarone: The Science of Ripasso

    Send me your thoughts at ibotezatu5@gmail.com Ripasso wines are made by giving a finished Valpolicella wine a second pass through fermentation, pouring it over the grape skins left behind from Amarone or Recioto and allowing renewed microbial activity and extraction to take place. In this episode of The Wine Lab, we walk through what that second pass actually does: how refermentation can restart, how phenolics and color are re-extracted from appassimento-treated skins, and how the chemistry of Ripasso differs depending on whether the pomace comes from sweet Recioto or dry Amarone. Along the way, we unpack the legal framework behind Valpolicella Ripasso, the historical shift from Recioto to Amarone, and why Ripasso ends up tasting like neither one, but something distinctly its own  Glossary Ripasso A Valpolicella wine produced by refermenting finished wine on the pomace of Amarone or Recioto, increasing alcohol, extract, color, and structure. Valpolicella A red wine appellation in Veneto, Italy, typically producing lighter-bodied wines from Corvina-based blends. Amarone della Valpolicella A dry, high-alcohol red wine made from dried grapes (appassimento), known for concentration, body, and structure. Recioto della Valpolicella A traditional sweet wine made from dried grapes; historically the original source of pomace for Ripasso refermentation. Appassimento The drying of grapes after harvest to concentrate sugars, acids, and phenolics before fermentation. Pomace The solid remains of grapes after pressing, including skins, seeds, and pulp. Refermentation A secondary fermentation that occurs when wine is reintroduced to fermentable substrates or active yeast. Phenolic Compounds Chemical compounds extracted from grape skins and seeds that contribute to color, tannin, and mouthfeel. Superiore A designation indicating higher minimum alcohol levels and aging requirements under Italian wine law. Slavonian Oak (Botti) Large-format oak barrels traditionally used in northern Italy, valued for minimal oak aroma impact. Support the show For more detailed wine science checkout my YouTube channel here: https://www.youtube.com/@Enology_channel

    9 min

  3. 26 JAN

    Appassimento and the Art of Waiting

    Send me your thoughts at ibotezatu5@gmail.com What happens when grapes are asked to wait? In this episode of The Wine Lab, we explore appassimento, the traditional practice of drying grapes before fermentation, and how it reshapes wine long before yeast ever gets involved. From ancient Roman preservation methods to modern Amarone and passito wines, we look at how dehydration concentrates sugars, alters acidity, and transforms texture and aroma. Along the way, we meet Corvina, the grape at the heart of Valpolicella’s most iconic wines and trace how sweet passito styles, dry Amarone, and even Ripasso all emerge from the same ecosystem. This is a story about patience, chemistry, and flavor built by subtraction. If you enjoy the episode, taste these wines, share them with friends, and pay attention to how time shows up in the glass. And as always, I’d love to hear from you — send your questions, feedback, or ideas for future themes my way. Until next time… stay curious, cheers! Glossary Appassimento A winemaking technique where grapes are dried after harvest to concentrate sugars, acids, and phenolic compounds before fermentation. Corvina A red grape variety native to northeastern Italy, central to Valpolicella wines. Known for high acidity and excellent performance during grape drying. Amarone della Valpolicella A dry, high-alcohol wine made entirely from appassimento grapes, known for depth, structure, and dried-fruit aromas. Recioto A traditional sweet wine style made from appassimento grapes. The term refers to technique and selection, not a grape variety. Recioto della Valpolicella A sweet red wine made from Corvina-based grapes using appassimento. Recioto di Soave A sweet white passito wine made primarily from Garganega. Vin Santo An Italian wine made from dried grapes and shaped by long oxidative aging, often amber in color. Passito di Pantelleria A sweet wine from Sicily made from sun-dried Zibibbo (Muscat of Alexandria), known for intense aromatics. Ripasso A Valpolicella wine made by refermenting fresh wine over the spent skins of Amarone or Recioto. Mentioned here as a teaser for a future episode. Support the show For more detailed wine science checkout my YouTube channel here: https://www.youtube.com/@Enology_channel

    10 min

  4. 5 JAN

    Clay, Skins, and Time: Orange Wine in Georgia

    Send me your thoughts at ibotezatu5@gmail.com Orange wine often feels contemporary, even radical, yet its roots stretch back thousands of years. In this episode of The Wine Lab, we travel to Georgia, widely considered one of the birthplaces of wine, to explore qvevri winemaking, extended skin contact, and the historical foundations of what we now call orange wine. Along the way, we unpack how this style bridges white and red winemaking, why it pairs so naturally with food, and how ancient clay vessels continue to shape modern wine conversations. This is a story of time, texture, and continuity.  Glossary Orange wine: White wine produced with extended skin contact, resulting in amber color, tannic structure, and enhanced phenolic extraction.Qvevri: Large egg shaped clay vessels traditionally buried in the ground in Georgia and used for fermentation and aging, providing thermal stability and gentle oxygen exchange.Skin contact: The period during which grape juice remains in contact with skins, seeds, and sometimes stems, influencing color, tannin, texture, and aroma development.Phenolic compounds: A group of compounds including tannins and flavonoids that contribute to bitterness, astringency, color, mouthfeel, and oxidative stability.Supra: A traditional Georgian feast centered on food, wine, and guided toasts, emphasizing hospitality, memory, and community.Tamada: The toastmaster at a Georgian supra, responsible for guiding the rhythm, order, and meaning of toasts.Rkatsiteli: One of Georgia’s most widely planted white grape varieties, known for high acidity, thick skins, and suitability for extended skin contact.Kisi: A Georgian white grape variety that produces aromatic, structured wines, often showing stone fruit, spice, and tea like notes when made with skin contact.Mtsvane: A family of Georgian white grape varieties valued for freshness, herbal aromatics, and balance, frequently blended with Rkatsiteli in qvevri wines.Khikhvi: A lesser known Georgian white grape variety that yields deeply colored, textured orange wines with pronounced phenolic structure and oxidative stability.Khachapuri: Traditional Georgian cheese filled bread, baked in various regional styles, often rich and salty, making it well suited to phenolic, textured wines.Khinkali: Large pleated Georgian dumplings filled with spiced meat and broth, typically eaten by hand and known for their savory intensity.Mtsvadi: Georgian grilled meat, commonly pork or lamb, cooked over open flame and served simply with onions and herbs.Pkhali: Cold vegetable dishes made from spinach, beets, or eggplant blended with walnuts, garlic, herbs, and spices, offering earthy and nut driven flavors.Lobio: Slow cooked Georgian bean dishes seasoned with walnuts, coriander, garlic, and herbs, often served warm or at room temperature.Support the show For more detailed wine science checkout my YouTube channel here: https://www.youtube.com/@Enology_channel

    10 min

  5. 29/12/2025

    Marsala And The Reputation It Did Not Choose

    Send me your thoughts at ibotezatu5@gmail.com Welcome back to The Wine Lab. In this episode, we take a closer look at Marsala, one of the most misunderstood fortified wines in the world. Often dismissed as a cooking ingredient, Marsala has a long history as a serious wine shaped by fortification, oxidative aging, and deliberate patience. We explore how Marsala is made, the grape varieties that define it, and why oxygen plays such a central role in its aroma and structure. Along the way, we unpack the classification system, from Secco to Vergine, and explain how Marsala earned both its reputation and its recent revival. This episode weaves together chemistry, history, and cultural context, from British naval trade routes to Sicilian tradition, and asks a simple question: what happens when a wine waits for you to slow down? Buy it. Taste it. Share it. Appreciate the layers. And don't forget to stay curious! Glossary Marsala A fortified wine with protected designation of origin status produced in western Sicily, known for oxidative aging and a wide range of sweetness and aging styles. Grillo A primary grape variety used in Marsala production, valued for its acidity, ripening potential, and tolerance to oxidation. Fortification The addition of grape spirit to wine to increase alcohol content and stability, typically bringing Marsala to 17 to 20 percent alcohol. Oxidative Aging A controlled aging process where wine is intentionally exposed to oxygen, contributing to aromas such as nuts, dried fruit, caramel, and spice. Mosto Cotto Cooked grape must used in Ambra-style Marsala to add color, sweetness, and flavor. Vergine Marsala A dry style of Marsala aged for a minimum of five years without sweetening or cooked must, emphasizing structure and oxidative complexity. Acetaldehyde An aroma-active compound formed during oxidative aging, contributing nutty and bruised apple notes when present in balance. Support the show For more detailed wine science checkout my YouTube channel here: https://www.youtube.com/@Enology_channel

    9 min

  6. 22/12/2025

    Vermouth and the Logic of Botanicals

    Send me your thoughts at ibotezatu5@gmail.com Vermouth is everywhere, yet rarely examined on its own. Often encountered through classic cocktails rather than the glass itself, vermouth plays a defining role in balance, aroma, and structure while remaining largely unacknowledged. In this episode of The Wine Lab, we slow down and treat vermouth as what it truly is: wine, shaped by fortification, bitterness, and deliberate design. We explore vermouth’s foundations in neutral grape varieties, the use of grape spirit for stability and extraction, and the careful construction of botanical profiles built around wormwood, roots, barks, citrus, and spice. Along the way, we trace its emergence from eighteenth-century Turin, its ties to apothecaries and café culture, and its evolution into a cornerstone of modern drinking culture. This episode examines why bitterness matters, how extraction chemistry influences sensory balance, and why vermouth behaves like wine once the bottle is opened. More than a mixer, vermouth reveals how intention, chemistry, and restraint can reshape what wine can be. Glossary Vermouth An aromatized, fortified wine flavored with botanicals, legally required to include wormwood. Wermut The German word for wormwood, from which the term vermouth is derived. Wormwood (Artemisia spp.) A bitter plant containing potent compounds that provide structural bitterness in vermouth. Aromatized Wine Wine that has been flavored with herbs, spices, fruits, or other botanicals after fermentation. Fortification The addition of distilled alcohol, typically neutral grape spirit, to raise alcohol content and improve stability. Neutral Grape Variety A grape selected for low aromatic intensity and high acidity, used as a base to showcase added flavors rather than varietal character. Sesquiterpene Lactones Bitter compounds found in plants like wormwood and gentian that contribute to vermouth’s structure and persistence. Maceration Extraction of compounds by soaking botanicals in wine or alcohol over time. Infusion Gentle extraction of aromatic compounds, often at lower temperatures. Aperitif A drink consumed before a meal, traditionally intended to stimulate appetite. Support the show For more detailed wine science checkout my YouTube channel here: https://www.youtube.com/@Enology_channel

    9 min

  7. 15/12/2025

    Madeira - From Ocean Voyages to Attic Barrels

    Send me your thoughts at ibotezatu5@gmail.com Madeira is one of the most resilient wines ever produced. Fortified during fermentation, intentionally heated, and slowly oxidized, it defies many of the rules that govern wine aging and thrives because of it. In this episode of The Wine Lab, we explore how Madeira’s unique production methods developed through long ocean voyages, how fortification with highly rectified grape spirit shapes sweetness and stability, and why heating methods like estufagem and canteiro create such extraordinary longevity. Along the way, we trace Madeira’s chemical evolution, its role in history and literature, and the compounds that give it aromas of nuts, citrus peel, and caramel. This is a story of wine shaped by travel, time, and deliberate stress, and a reminder that endurance can be its own form of elegance. Before you go, pour a glass of Madeira, taste it slowly, and share it with someone curious. Some wines reward patience more than others. Until next time, stay curious, cheers! Glossary Aguardente vínica A highly rectified, neutral grape spirit used to fortify Madeira during fermentation, typically around 95 to 96 percent alcohol. Boal (Bual) A Madeira grape variety used to produce medium sweet wines with caramelized fruit and nutty aromas. Canteiro A traditional Madeira aging method where barrels mature slowly in warm lofts, heated only by ambient conditions, often for decades. Estufagem A controlled heating process for Madeira using tanks or heated rooms, typically applied to younger wines. Fortification The addition of grape spirit during fermentation to stop yeast activity, preserve sweetness, and increase alcohol. Malvasia (Malmsey) A grape variety used for the richest and sweetest style of Madeira. Sercial A high acid grape variety producing the driest style of Madeira. Sotolon An aroma active compound associated with walnut, curry leaf, maple syrup, and aged fortified wines. Verdelho A Madeira grape variety producing medium dry wines with smoky and saline notes. Vinho da roda / Torna viagem Historical Madeira wines intentionally sent on long sea voyages and returned to enhance flavor through heat and oxidation. Support the show For more detailed wine science checkout my YouTube channel here: https://www.youtube.com/@Enology_channel

    11 min

  8. 08/12/2025

    Fortified by the Douro: The Story of Port Wine

    Send me your thoughts at ibotezatu5@gmail.com Step into the steep, sunlit terraces of Portugal’s Douro Valley and explore how landscape, law, chemistry, and culture shaped one of the world’s most distinctive wines.  In this episode of The Wine Lab, host Dr. Andreea Botezatu traces the story of Port from the Douro’s historic demarcation in 1756 to the precise moment fermentation is stopped with grape spirit.  Follow the evolution of styles, from ruby’s vibrant fruit to the layered depth of long-aged tawnies, and learn how traditional lagares, the Benefício vineyard-grading system, and regulated aging all influence flavor and structure.  Along the way, Port’s presence in literature, art, and history comes into focus, along with thoughtful food pairings that highlight each style’s personality. A deep, engaging journey through a wine shaped by place, technique, and time.  GLOSSARY Aguardente A grape-derived spirit at 77% alcohol used to halt fermentation and fortify Port wine. Anthocyanins Pigments in grape skins responsible for red color; highly soluble in the ethanol-rich environment of Port. Benefício System The Douro’s vineyard classification system (A–F) that determines how much Port each vineyard is permitted to produce, based on quality factors. Demarcated Region (DOP Porto) The legally defined area in northern Portugal where Port must be produced to bear the name. Foot Treading (Lagares) Traditional method of crushing grapes with human feet in shallow granite tanks, maximizing extraction while avoiding seed bitterness. Fortification The process of adding grape spirit during fermentation to stop yeast activity and preserve natural grape sugar. IVDP (Instituto dos Vinhos do Douro e do Porto) Regulatory body responsible for overseeing Port production, vineyard classification, and quality certification. Oxidative Aging Aging process, typical of Tawny Ports, where controlled oxygen exposure develops caramel, nut, and dried fruit notes. Reductive Aging Aging in environments with minimal oxygen exposure, typical of Ruby and Vintage Ports, preserving fresh fruit and color. Sotolon An aroma compound associated with oxidative aging; contributes nutty, maple-like, or warm spice notes in Tawny Port. Vintage Declaration Decision by Port houses to declare a year as suitable for Vintage Port, done only in exceptional harvests. Support the show For more detailed wine science checkout my YouTube channel here: https://www.youtube.com/@Enology_channel

    11 min
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About

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.

Information

  • Creator
    Andreea Botezatu
  • Years Active
    2025 - 2026
  • Episodes
    30
  • Rating
    Clean
  • Copyright
    © 2026 The Wine Lab
  • Show Website
    The Wine Lab