How often are flavorings added to wine?

WINE TALK
1

I will acknowledge that this is an utterly unknowable numerator, as it is very seldom discussed, even less frequently acknowledged. Nonetheless, I know from firsthand experience that non-grape flavorings (e.g. fruit extracts) are sometimes added to wines, without disclosure by the producer. Presumably this is done to pump up certain aspects of the flavor profile.
Without trying to inflame anyone or incite accusations, I am honestly curious about how common this practice is, and I’d love to hear what our learned WBers think and know about it.

2

What is your first-hand experience?

3

Again, I’m not trying to “out” any producer, or start any sort of finger pointing. Just curious as to what practices are used, and with what frequency. Also wondering how the finished product is affected.
That being said, I’m pretty sure the winery with the jugs of fruit extract in the barrel room wasn’t running a smoothie operation on the side. Also, firsthand communication.

4

Flavorings?

Do you count wood chips as a flavoring? Or powdered tannin?

I think that depending on where you draw the line, you come up with different answers. For example, California grows many acres of Rubired. When’s the last time you bought a bottle of that? What happens to it? Could it become some of the natural coloring used in some bottles?

Michael David winery for example, never denies that they put some tannin and color into their wines. Are those “flavorings”?

Other folks, who are less forthcoming, won’t necessarily tell you on their spec sheets what they’re doing.

5

Every time wine is put into New, once or even twice used Oak. Remember 75% to 85% of the flavor of whiskey and bourbon is from that NICE 100% new oak…

6

I’m talking about non-wood, non-grape flavor additives.

7

Well, I have no idea to what extent adding flavors is commonly practiced, but of the things I don’t want in the wines I buy, I’d include wood chips (or staves, or whatever form the wood flavoring adjuncts come in), or powdered tannins, etc. Certainly fruit, or fruit-like, flavorings. All of those would be deal-breakers if I knew about them.

8

So I"m assuming that means you are also including sugar and acid?

Leaving all that out and talking about fruit flavors only, I don’t know of any reputable producers who use those. I do know some schlock producers in Europe who use strawberry flavors, etc., but you’re not going to buy those wines and neither will anyone else on this board. Those are some generic jug wines, no necessarily labeled by grape variety or region.

9

I called a LWS for a wine for my wife’s brithday and got into a conversation with one of the spanish wine buyers. He told me that the vintage for the wine I brought is the first time a new winemaker from a top winery was making that wine. He also told me that this winemaker used to put in a little bit of sherry in the mix. Thought that was interesting.

10

I assumed you were talking about Mega Purple and Red. I had no idea other additives specifically to add flavor were being used outside of acid, sugar, water (all debatable if they’re “additives”) and the Megas. I don’t consider oak an additive.

Besides the above mentioned tannin powder, what do wineries add?

11

Such as? You’re being rather vague.

12

I’ve also read about mega purple and ultra red. I think they are concentrates used to boost color and concentration though I would guess (and hope) that they are only used in the most ubiquitous factory wines.

13

Nate,

Non-grape wouldn’t include the Mega’s so I assume you aren’t talking about them.

Honestly, I am unaware of the practice going on at any of the wineries that I know. I don’t think it is a commonplace practice whatsoever.

Adam Lee
Siduri Wines

14

Mr. Lee why are you up so early?

15

There are rumours of producers adding cognac and honey to the liqueur in Champagne as recently as the 70s. Not sure how widespread it was though.

I am a big fan of sweet vermouth, Cocci at the moment.

16

IF you are talking about stuff like plum juice, elderberries, etc. Yes, it does still happen from time to time that I am personally aware of. Rare, but it does happen.

For example, a certain Port producer* I am aware of tests all the finished Port they buy from smaller growers/producers. Once in a while they detect something that isn’t supposed to be there and the lot is rejected. Usually that also ends the buying relationship between them. Again, it’s rare but it does still happen from time to time.

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  • No, I will not name the producer.
17

I’ve known small producers to add ‘fruit juice’ to their rose to boost up certain flavors.

There are certainly plenty of producers who add ‘grape concentrates’ to some of their wines to ‘increase intensity’ or just to add some RS. You can find concentrates for many different different wine grape varieties, and these are ‘legal’ to purchase and use. For instance, at a winery I used to work at, we purchased zin bulk wine to use for a wine that was being exported elsewhere. In order to really ‘pop’ the fruit, we added a touch of zin concentrate and voila!

Other than that, not familiar with others using them - but like most things in our industry, I wouldn’t be surprised - at ANY level . . . [stirthepothal.gif]

Cheers!

18

[/quote]

Mr. Lee why are you up so early?[/quote]

I am a 4am kind of guy naturally.

Adam Lee
Siduri Wines

19

Adam,

Gotta love insomnia, eh?!?!?

Truly hope you are well, my friend! Keep up the great work!!!

Cheers!

20

Do you ever actually work in your tasting room. Though I was up in Paso on Thursday with the crew missed the dinner.