Alcohol content

[Steve Graham]

I opened a bottle of Orvieto Classico for dinner (lovely buttery flavours) and we noticed that the label says "11,5% + 1,5%". What on earth does that mean? Extra alcohol added?

[Gala Placidia]

I think that you are right, the 11,5% should be the original alcohol content without additions, the extra 1,5% is added to reach a 13% alcohol content, which put the wine in a different category. I think....

[Heiko]

The 1.5% are potential alcohol, i.e. non-fermented residual sugar. So actual alcohol will be 11.5, but if it was fermented to dryness it would be 13. It should probabibly say amabile somewhere as well, which is the medium-dry version of Orvieto.

[Nielo]

We have been enjoying a Trebbiano D'Abruzzo from Marramiero in Rosciano, it is 14,5% vol, which is very strong for a white but it is absolutely delicious.

Here is a link to their website if you are interested.


Marramiero Vini

[Gala Placidia]

Some good explanations about alcohol content in wine which may be helpful:

Alcohol In Wine

By the way, 14,5% vol for a white is very very strong. It may taste almost like a fortified wine, something like a sherry or "manzanilla".

[Steve Graham]

Originally Posted by Heiko

The 1.5% are potential alcohol, i.e. non-fermented residual sugar. So actual alcohol will be 11.5, but if it was fermented to dryness it would be 13. It should probabibly say amabile somewhere as well, which is the medium-dry version of Orvieto.

Thanks. That makes sense.

[Nielo]

Originally Posted by Gala Placidia

By the way, 14,5% vol for a white is very very strong. It may taste almost like a fortified wine, something like a sherry or "manzanilla".

I know it is very strong for a white wine but it does not taste anything like a fortified wine or sherry, it is a delicious golden colour and tastes like nectar.

It is not cheap but then for a special occasion t is wonderful with most pasta dishes.

If you would like to try it I think they sell on line. I'm sure once you have tasted it you will agree.

[Gala Placidia]

Thank you again, Nielo. I am going to Italy next week and I will definitely taste it as I am surprised by your comments, I always thought that a white with a high alcohol content should be quite close in flavour to the dry fortified wines produced in the South of Spain. As you say, worth a try then to add "culture" to our palates. I guess that combined with "tagliatelle al salmone" it must be superb:

Ricette facili e gustose: Tagliatelle al salmone

[Heiko]

Originally Posted by Gala Placidia

I always thought that a white with a high alcohol content should be quite close in flavour to the dry fortified wines produced in the South of Spain.
Ricette facili e gustose: Tagliatelle al salmone

Sherry and the like is made completely differently from simply strong table wines. Without going into great technical detail, Sherry is deliberately oxidized, which results in the characteristic nutty flavour you find in all Sherry and also in the likes of Madeira. High alcohol content in table wine is discernable in a warmth on the palate, possibly a slight sweetness (alcohol is converted sugar) or even a slight burning sensation on the back of the throat. However nutty, oxidized flavours in a table wine a generally considered a fault.

[Charles Phillips]

I was skimming an article about Marsala recently, and it said that in the C18th this normal wine was 'discovered' by one Mr Whittaker, (produced near the city of Marsala in Sicily). He thought it was so delicious that he would export it to England, and in order to keep it in good condition on the long sea journey he fortified it by adding extra alcohol.

Same would go for sherry I suppose - another British invention (or concoction). I hope the article was reliable, I'm not an expert in these matters!