The idea of a wine's terroir can be esoteric, but underneath all of the magic and poetry of terroir is basic chemistry.
People can spend their entire careers teasing out the intricacies of a wine’s flavor. There’s so much to consider in a bottle of wine: the variety of the grape inside, where it was grown and what kind of weather and farming conditions shaped it, the manner in which that grape was fermented and aged.terroir
Read on for insight into what these chemistry terms mean and how they affect the final flavor in your glass.At its most basic, Brix is a scale used to measure the total dissolved compounds in grape juice. Which… sounds like it essentially tells us nothing, right?Dracaena Wines But it’s not always that straightforward, says Annie Edgerton, a wine educator and sales associate at New York’s“Brix levels don’t always translate seamlessly to what you taste in your glass,” Edgerton says. “Especially amid climate change, when grapes can reach the ‘appropriate’ level of Brix—the level needed so that yeast can ferment the sugars to the desired degree—the other elements necessary for a balanced wine may not have evolved at the same rate, leading to green or underripe flavors.
, a collection of family-owned wine brands from Oregon’s Willamette Valley. “pH is the total amount of the molecule that makes solutions acidic, while TA is that solution’s ability to buffer against increases in pH. Since your mouth has a higher pH than wine, TA is considered the best measurement for understanding the perception of acid on the palate.”Perception of flavor is as important as the building blocks that lead to that perception.
Cool climate wines: Cool climate wines tend to have lower Brix and alcohol levels and higher acidity levels. Kelsey Glasser, owner of the Willamette Valley restaurant and wine bar, and the wine education platform Raise a Glass, recommends seeking out Mosel Valley Riesling, Alto Adige Pinot Grigio and Burgundian Chablis for archetypal examples of the phenomenon.
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