While it may not be a famous saying, it's wise to always examine your wine label before uncorking the bottle. After all, would you purchase groceries without inspecting the label or order a meal without checking the ingredients? Likely not, unless you’re a risk taker! You should properly read the label to make sure the wine you’re purchasing is what you want.

A wine label can reveal a wealth of information, especially when you know what to look for. But how do you go about reading the label properly? Follow Rollers Wine & Spirits’ tips for doing so below!

1. Know Your Regions

Wine labels commonly indicate the wine's country of origin, which can be either at the top or bottom of the label. If this isn't clear, the label might show the wine region instead. Understanding these regions is key to assessing wine quality. However, be cautious of grandiose regional labels like 'Grand Vin de Bordeaux,' as they lack legal definition, and any Bordeaux producer can use them. Generally, the more specific the location label, the higher the price and, ideally, the quality of the wine. For instance, a 'Le Montrachet' Grand Cru from Burgundy commands a premium compared to a generic 'Vin Blanc de Bourgogne.' Additionally, English wine uses locally grown grapes, while British wine is made from imported concentrated grape must and is less expensive.

2. Grape Varieties

In the previous example, the bottle prominently displays the grape variety, such as 'merlot,' which can hint at the wine's flavor and depth based on the grape type. If your bottle doesn't indicate the grape, it might be a blend of multiple grapes. In such cases, you can check for the appellation, which provides insights into the grape types allowed in that region.

Unfortunately, some bottles omit the grape information, assuming knowledge like white Burgundy is made from Chardonnay or red Burgundy from Pinot Noir. Back labels often offer more details. New World wines tend to specify grape varieties more clearly than traditional European ones. However, even varietally labeled wines can contain up to 15 percent of a different grape, which producers may not disclose.

3. Wine Producers

Wine bottles usually also feature the producer's name upfront, though this may not carry much significance unless you're a wine enthusiast. Every producer contributes their own expertise and distinctiveness to their wines.

A producer can be a family, a company, or an individual passionate about wine. Wines labeled as "estate bottled" typically offer superior quality compared to those produced on a larger scale. This is because the grape grower is also the winemaker and is likely more invested in quality. Look for phrases like 'Mis en Bouteille au Château' to identify such wines.

4. Vintage Labels

Pay attention to the wine label's vintage, which denotes the year of grape harvest. If it's not immediately visible on the front label, check the bottleneck or the back. The vintage greatly influences wine quality as it reflects the harvest conditions; unfavorable weather can ruin a promising vintage. In high-end markets, a good vintage year typically signifies superior wine quality. Vintage Champagne and Port are only produced in excellent years, indicating potential quality.

The vintage year also hints at the bottle's aging potential. Non-vintage wines are typically ready upon release and don't improve much with time. In some cases, terms like 'Riserva' and 'Gran Riserva' have specific aging meanings, while 'Reserve' is often a marketing ploy on wine labels.

5. Sulfite Content

Producers are legally obligated to disclose the use of sulfites in their wines if they exceed 10 mg per liter. While many producers use sulfites, the quantity is not required to be specified. This can pose a challenge for individuals with sulfite allergies. It's worth noting that natural wines with minimal or no sulfites aren't necessarily healthier; sulfites play a vital role in reducing the risk of bacterial contamination and oxidation in wine production.

6. The Alcohol by Volume (ABV)

The Alcohol by Volume (ABV) level of wine, typically around 13.5 percent for reds and slightly lower for whites, can influence food pairings and wine characteristics. ABV is usually found in small print on wine labels and can vary by up to 0.5 percent legally. Lighter wines, like Muscadet, suit delicate dishes, while robust reds complement steak. A 15.5 percent ABV isn't inherently problematic, but it must harmonize with the wine's acidity and fruitiness to avoid a flabby taste.

Certain regions impose ABV limits to maintain balance; warm climates restrict it to preserve acidity, while cooler areas set minimums to prevent excessive tartness. Finding the right ABV ensures the wine isn't overly jammy or overly acidic, striking a balanced taste profile.

7. Dryness and Sweetness

Most red wines are considered dry, meaning the grape juice's sugar is fully converted into alcohol, leaving residual sugar levels typically below the detection threshold of about four grams per liter for professional tasters. While most white wines are also dry, some offer a delightful off-dry or sweeter taste. In a pub setting, instead of requesting a 'dry white wine,' asking for a specific variety like 'Sauvignon Blanc' or 'Chardonnay' can convey wine knowledge.

There's a misconception that German wines are universally sweet and outdated. However, Rieslings, for example, often possess a touch more residual sugar and fruit sweetness, despite being technically classified as 'dry.' To find truly dry German wines, look for 'Trocken' on the label, and for sweetness, 'Auslese.' In Champagne, 'Brut' and 'Brut Nature' indicate dry and very dry styles, respectively.

Buy Exquisite Wines and Spirits Online at Rollers Wine & Spirits Today!