Alcohol (ethanol) is produced when yeast ferments grape sugar, and it is central to a wine's body, warmth and balance. Table wines typically range from about 11% to 15% alcohol by volume; fortified wines reach 18–20%. Higher alcohol gives weight and a warming sensation but, in excess, a hot, unbalanced finish. Riper grapes and warmer climates yield more alcohol, which is why climate change is pushing levels upward.
WHY IT MATTERS FOR COLLECTORS
Alcohol level signals style: lower suggests cool-climate freshness, higher suggests ripe, powerful wines. Balance matters more than the number — well-integrated 15% can taste seamless while unbalanced 13% tastes hot.
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