Many experienced wine consumers will encounter the question: Why do you feel different when you drink the same batch of wine at the same time? Is one of them a fake wine? In fact, the difference between the two beverages is not due to the wine being fake, but to the “bottle variation” phenomenon. What exactly is “bottle variation”? Why is there a “bottle variation”?
1. Definition of bottle variation
The same region, the same variety, the same vintage, the same batch, the same winemaker, the same aging method, the same aging time, the same filtering and bottling method, and even the same box of wine may have different flavors or drinking styles. This phenomenon is known as “bottle variation”. It is like two leaves growing on the same tree. The growing conditions are basically the same, but the shapes are completely different. Therefore, there are no two identical bottles of wine in the world, and it is normal for bottles to differ.
2. Why is there a bottle difference?
Why is there a “bottle difference” in the same culture, same winemaking method and same bottling? It is because it is almost the same wine at the factory, but due to transportation and storage factors, the two wines will have different variations. Just like twins, although they look similar, they will grow up in different environments and develop different personalities.
3. Factors affecting bottle differences
There are many factors that affect the difference between bottles, such as sulfur dioxide content, different transportation, storage and drinking time, etc.
(1) Sulfur dioxide content: The sulfur dioxide content of the same batch of wine, especially the wine in the same fermentation tank, is basically the same, but sulfur dioxide is used in bottling and bottle washing. Different levels of sulfur dioxide residue can lead to differences in the aging rate and taste of the wine. For example, too much sulfur dioxide can cause rotten eggs, rottenness, and other aromas, and reduce oxidation, so aging is slower.
(2) Transportation: The mode of transportation, the degree of turbulence and the degree of high temperature will also lead to bottle differences. For example, compared to cold chain transport, oxidation is accelerated, which changes the tannin and polyphenol content, and the flavor will naturally change.
During transport, the top layer of wine is bumpier than the bottom layer, which causes the top layer to oxidize slightly faster than the bottom layer and therefore taste different. During transport, wines on the exposed side of the wine will oxidize faster, which will taste different than wines on the bottom or dark side.
(3) Storage: Different storage temperatures and humidity levels can also cause “bottle variation”. For example, at high temperatures, wine tends to age faster, leading to deterioration. High humidity can lead to mold and contamination of corks. Low humidity can cause the cork to dry out, resulting in a larger gap between the cork and the bottle wall, accelerating oxidation and making the wine taste thin and tasteless.
(4) Different drinking times: The same box of wine will vary at different drinking times because the wine will change with ageing. For example, the aromas will slowly evolve into ageing aromas or fade away, and the flavors will become complex or dark. Therefore, the same batch of wine will be served this year and next, which will also be different.
4. How to avoid bottle mistakes as much as possible
How can we avoid the “poor bottle” so that the wine tastes the same every time?
(1) Same fermentation: Use the same yeast, the same fermentation tanks, the same fermentation temperatures, the same maceration times and frequency, and the same winemaker management to ensure that the wines are essentially the same.
(2) Same Aging: The barrels have the same volume and material, the same wine content and the same barrel release time to ensure that the wines are aged the same.
(3) Same bottling: The same batch of wine is bottled with the same amount of sulfur dioxide residue in the bottle and the same amount of bottling, so the wines will be more similar.
(4) Same transportation: The wines will be transported in the same way and under ideal conditions so that they will not be damaged and will taste more similar.
(5) Same storage: The temperature, humidity, shade and storage methods should be the same so that the wines taste more alike and there is less chance of significant “bottle variation”.
(6) The drinker’s mood is the same: happy and unhappy moods cause the taste buds to move differently, resulting in wines that taste very different. Therefore, the same mood will produce the same taste.
(7) The same applies to the drinker’s oral hygiene: for example, eating a dessert before drinking will make the wine feel bitter. Therefore, the same level of oral cleanliness will also reduce the chance of “bottle spoilage”.
(9) Same glass: When drinking the same wine, there is a clear difference between a Bordeaux glass and a Burgundy glass. This is because the mouth of the Bordeaux glass is more likely to collect aromas, which is better for more introverted wines. The Burgundy glass is more open and more suitable for wines with a direct and spontaneous aroma.
(10) Pouring equal amounts of wine: As the amount of wine poured into the glass increases, the aromas and flavors will be significantly different. The lower the pour, the faster the wine oxidizes and the lighter the aromas.
