The Wine Lab
A sciency podcast series about wine, chemistry, flavor, smell and everything in between hosted by wine and sensory scientist, book worm and food aficionado, Andreea Botezatu.
The Wine Lab
Latest Episodes
Grip, Weight, and Freshness: Understanding Wine Mouthfeel
Wine is usually described through aroma and flavor, but some of its most important qualities are physical. This episode of The Wine Lab examines wine texture and mouthfeel: body, viscosity, acidity, tannin, astringency, alcohol warmth,...
A Rosé by Any Other Name Would Taste as Sweet...or Dry
A glass of rosé often feels effortless - light catching a pale pink hue, a hint of summer in the air - but its story runs deeper. In this episode, we trace how rosé is shaped, from fleeting skin contact to the saignée method and the precise art...
Wait, Wine Isn’t Always Vegan?
Episode description Wine seems like one of the most plant-based products imaginable, so why are some wines not considered vegan? In this episode of The Wine Lab, we look at the cellar practices behind that question. Fro...
Ashes in the Glass: Smoke Taint and the New Reality of Wine
What happens when wildfire smoke becomes part of the story of a wine?In this episode of The Wine Lab, Dr. Andreea Botezatu explores smoke taint through the eyes of the consumer. Why do wildfires in places like California and Aus...
Rotten Egg, Burnt Rubber, and Other Ways Wine Can Misbehave
What does it mean when a wine smells like rotten egg, burnt rubber, cabbage, garlic, or canned corn? In this episode of The Wine Lab, Dr. Andreea Botezatu explores sulfur and reductive faults in wine, explaining what wine professionals m...