Cork is everywhere in the world of wine, from the quiet of a cellar to the noise of a celebration. But how did this small stopper come to influence the way wines age, the rituals of opening a bottle, and even the way we think about quality? In ...

 Is wine really “full of sugar”? What about those “zero sugar” labels, or the idea that wine is keto-friendly? In this episode of The Wine Lab, Andreea breaks down what you need to know about sugar in wine — from grapes on the vin...

 Wine shimmers across the history of art: painted on Egyptian tomb walls, poured into Greek amphorae, celebrated in Roman mosaics, lifted in Renaissance chalices, and glowing in Impressionist picnics. In this episode of The Wine Lab

 In this episode of The Wine Lab, host Andreea Botezatu unpacks the misunderstood world of sulfites in wine — what they are, what they do, and why that warning label exists. From antioxidant chemistry to ancient winemaking tricks,...

From Neolithic pottery shards to golden amphorae sealed for millennia, the world’s oldest wines tell us more than just what ancient people drank — they reveal how wine shaped trade, ritual, and daily life across civilizations. In this episode, ...

 From royal courts in 17th-century France to today’s celebrations around the world, sparkling wine has captured attention for centuries. In this episode of The Wine Lab, host Andreea Botezatu explains how sparkling wines are made,...

In this episode of The Wine Lab, we explore the unseen world of yeast—the microscopic winemakers transforming grape juice into wine. From lab-selected commercial strains to wild, spontaneous fermentations and even wineries ...

Why does a glass of wine smell like blackberries, jasmine, or freshly cut herbs—when it’s made entirely from grapes? In this episode, we explore the complex and fascinating science of wine aroma. From compounds naturally...

In this episode of The Wine Lab, we swirl through the science of malolactic fermentation (MLF), the process that can soften wine and elevate complexity, but also invite spoilage and instability, especially in high pH wines. We break do...

Can a splash of sour grape juice make wines better in a warming world? In this episode, we explore how verjus—juice from unripe grapes—can improve wine chemistry, reduce alcohol, and enhance sustainability in hot-climate winemaking....

Can fewer grapes mean better wine? In this episode of The Wine Lab, Dr. Andreea Botezatu explores the science behind cluster thinning, a time-honored but hotly debated vineyard practice. Drawing from a recent narrative systemati...

We’ve all heard of “corked” wine — but what if that wet dog smell isn’t the cork’s fault at all? In this episode of The Wine Lab, we explore the fascinating and frustrating world of haloanisoles: TCA, TBA, TeCA, PCA, and their h...