The Wine Lab

Send me your thoughts at ibotezatu5@gmail.com Before Champagne perfected the art of bubbles, there was pétillant naturel or pét-nat -  the ancestral, gracefully imperfect  way to make sparkling wine. In this episode of The Wine Lab , we explore the chemistry, the history, and the somewhat controlled chaos that defines this naturally effervescent style. Why does pét-nat fizz differently? What actua...

Send me your thoughts at ibotezatu5@gmail.com What makes Prosecco so different from Champagne or Cava?  In this episode, Andreea takes you inside the tanks (almost literally) to explore the Charmat method , the clever bit of winemaking engineering that gives Prosecco its bright, floral personality. We’ll look at how Glera grapes, stainless-steel pressure tanks, and precise temperature control crea...

Send me your thoughts at ibotezatu5@gmail.com Across Europe, bubbles tell stories. In this episode of The Wine Lab , we explore two sparkling legends -  Champagne and Cava  -  both born from the same meticulous process yet shaped by different lands, grapes, and histories. We’ll uncover how the traditional method transforms still wine into a storm of fine bubbles, why the same Brut label can taste...

Send me your thoughts at ibotezatu5@gmail.com In this episode of The Wine Lab , Andreea takes you inside one of winemaking’s most iconic tools — the oak barrel. From Celtic craftsmanship to modern coopering, we’ll explore how fire, oxygen, and time turn simple wood into a vessel of transformation. Discover why oak became the gold standard, what happens during toasting, and how micro-oxygenation so...

Send me your thoughts at ibotezatu5@gmail.com In this episode of The Wine Lab , we explore the science and story of tannins: what they are, where they come from, and why some wines feel silky while others grip your gums. From the ancient craft of leather tanning to modern barrel aging, we trace how these polyphenolic compounds shape wine’s structure, color, and longevity. We’ll look at how ferment...

Send me your thoughts at ibotezatu5@gmail.com What do Port, Sherry, Madeira, Marsala, and Vermouth all have in common? They’re wines with an extra ingredient — spirit. In this episode of The Wine Lab , Dr. Andreea Botezatu explores how fortification began as a practical solution for preserving wine on long sea voyages and evolved into a craft that shaped trade, taste, and culture. From Shakespeare...

Send me your thoughts at ibotezatu5@gmail.com Everyone knows the story of Dom Pérignon — the monk who invented Champagne and declared he was “tasting the stars.” But history tells a very different tale. In this episode of The Wine Lab , we uncover the truth behind one of wine’s most enduring myths. Dom Pérignon didn’t create sparkling wine at all! In fact, he spent much of his life trying to elimi...

Send me your thoughts at ibotezatu5@gmail.com In the late 1800s, an almost invisible insect began destroying Europe’s vineyards. This episode of The Wine Lab takes you inside the phylloxera crisis — from the first mysterious vine deaths in France to the desperate experiments, scientific breakthroughs, and global collaboration that saved wine from near extinction. Along the way, we meet the heroes...

Send me your thoughts at ibotezatu5@gmail.com Cork is everywhere in the world of wine, from the quiet of a cellar to the noise of a celebration. But how did this small stopper come to influence the way wines age, the rituals of opening a bottle, and even the way we think about quality? In this episode of The Wine Lab , we explore the science, the history, and the culture wrapped up in every cork,...

Send me your thoughts at ibotezatu5@gmail.com  Is wine really “full of sugar”? What about those “zero sugar” labels, or the idea that wine is keto-friendly? In this episode of The Wine Lab , Andreea breaks down what you need to know about sugar in wine — from grapes on the vine to yeast in the tank, from chaptalization in Burgundy to back-sweetening in Riesling, and from Champagne dosage to carbs...

Send me your thoughts at ibotezatu5@gmail.com  Wine shimmers across the history of art: painted on Egyptian tomb walls, poured into Greek amphorae, celebrated in Roman mosaics, lifted in Renaissance chalices, and glowing in Impressionist picnics. In this episode of The Wine Lab , we follow its journey through image, poetry, and song, tracing how wine has carried sacred meanings, earthly joys, and...

Send me your thoughts at ibotezatu5@gmail.com  In this episode of The Wine Lab , host Andreea Botezatu unpacks the misunderstood world of sulfites in wine — what they are, what they do, and why that warning label exists. From antioxidant chemistry to ancient winemaking tricks, we look at how sulfur dioxide protects wine, explore common myths - like the one about sulfites and headaches - and even d...

Send me your thoughts at ibotezatu5@gmail.com From Neolithic pottery shards to golden amphorae sealed for millennia, the world’s oldest wines tell us more than just what ancient people drank — they reveal how wine shaped trade, ritual, and daily life across civilizations. In this episode, we journey through some of the most remarkable archaeological wine finds, explore the science used to identify...

Send me your thoughts at ibotezatu5@gmail.com  From royal courts in 17th-century France to today’s celebrations around the world, sparkling wine has captured attention for centuries. In this episode of The Wine Lab , host Andreea Botezatu explains how sparkling wines are made, from traditional Champagne techniques to Prosecco’s Charmat method and beyond. We’ll look at the role of secondary ferment...

Send me your thoughts at ibotezatu5@gmail.com In this episode of The Wine Lab , we explore the unseen world of yeast—the microscopic winemakers transforming grape juice into wine.  From lab-selected commercial strains to wild, spontaneous fermentations and even wineries culturing their own native yeasts, we uncover how these tiny organisms shape wine’s flavor, texture, and identity.  Along the way...

Send me your thoughts at ibotezatu5@gmail.com Why does a glass of wine smell like blackberries, jasmine, or freshly cut herbs—when it’s made entirely from grapes?  In this episode, we explore the complex and fascinating science of wine aroma.  From compounds naturally found in grapes and flowers to the transformative role of fermentation and microbes, we trace how scent molecules form, evolve, and...

Send me your thoughts at ibotezatu5@gmail.com In this episode of The Wine Lab , we swirl through the science of malolactic fermentation (MLF), the process that can soften wine and elevate complexity, but also invite spoilage and instability, especially in high pH wines. We break down what MLF actually is, why winemakers use it, when they avoid it, and how to manage its benefits and risks with prec...

Send me your thoughts at ibotezatu5@gmail.com Can a splash of sour grape juice make wines better in a warming world?  In this episode, we explore how verjus—juice from unripe grapes—can improve wine chemistry, reduce alcohol, and enhance sustainability in hot-climate winemaking. Based on research from Texas A&M University.   👉 Read the full paper Support the show For more detailed wine scienc...

Send me your thoughts at ibotezatu5@gmail.com We’ve all heard of “corked” wine — but what if that wet dog smell isn’t the cork’s fault at all? In this episode of The Wine Lab , we explore the fascinating and frustrating world of haloanisoles : TCA, TBA, TeCA, PCA, and their highly aromatic footprint in wine. These powerful compounds can travel through the air, cling to barrels and insulation, and...

Send me your thoughts at ibotezatu5@gmail.com Can fewer grapes mean better wine? In this episode of The Wine Lab , Dr. Andreea Botezatu explores the science behind cluster thinning , a time-honored but hotly debated vineyard practice. Drawing from a recent narrative systematic review, we break down what the research really says about its impact on wine aroma, phenolics, sensory quality , and econo...