The Fruity Side of Wine — Where Grapes Become Apples

I was out for dinner with a friend recently – a self-professed wine novice with what he claimed was an unrefined palate. As he sipped on a crisp Pinot Grigio, he paused and exclaimed, “Whoa, is that…apple? I taste apple!” I smiled and nodded. This is one of the things that keeps drawing me back to the world of wine—its magical, shape-shifting nature.

Let's be honest, the fact that a drink made from grapes can taste distinctly of apples, pineapples, or even blackberries is nothing short of a marvel. We take it for granted, yet it stands apart from most other fermented fruit beverages. Try as you might, that apple cider ain't gonna mimic a Chardonnay.

The way wine so easily slips into the guise of other fruits is both a delight and a source of potential confusion for newcomers. Where do these flavors even come from? How do those grapes turn into a medley of orchard and tropical delights? While the science behind wine's fruity transformations is complex, finding these flavors in your glass is an exciting adventure for your palate.

Let's start our flavor safari simple. Imagine you're holding a glass of Sauvignon Blanc. Give it a deep inhale. Do hints of citrus come to mind? Perfect! That's stage one. But wait, is that zesty brightness a hint of lemon, tart grapefruit, or perhaps lime? That's where things get interesting. Just by zoning in on the “citrus” family, you're already honing your tasting abilities.

Wine grapes offer clues too! Take Cabernet Sauvignon—it often exudes classic blackcurrant aromas, while exotic Gewürztraminer is almost inseparable from the scent of lychee. Knowing the grape is like having a map for your tastebuds.

Fruit by Color… Mostly

In the wide world of wine, color offers some handy guidelines. Red wines usually give hints of red, blue, or black fruits: raspberries, blueberries, blackberries… the whole berry patch! Whites, on the other hand, tend towards the citrusy, stone-fruit spectrum, with peaches and apricots, or even a tropical wave of pineapple and mango. Of course, there are always those glorious oddities that break the rules, but that's part of the fun.

So, those apples in your Pinot Grigio…where did they come from? The science is delightfully nuanced. During fermentation, yeast works its magic, transforming grape sugars and producing a whole bunch of flavor-creating compounds. These 'esters' carry those notes of apple, banana, and other fruits. Grape variety, ripeness at harvest, and specific winemaking techniques all play their part in this amazing flavor production process.

Finding those fruits in the glass is your own personal journey of discovery. Don't be afraid to let your imagination go a little wild. Occasionally, it's a clear, crisp green apple, and other times it's a mellow, baked orchard fruit. Is that a whiff of strawberry jam or fresh-picked berries? It's all there, ready to be explored.

While a sophisticated palate comes with experience, that initial “Hey, that's an apple.” moment is an essential step. It's a reminder that within each bottle lies a story not just of grapes and place, but a delicious tale of transformation that delights our senses. Therefore, next time, raise your glass, inhale deeply, and let yourself be surprised by the luscious fruits jiggling in your wine.

In-text Citation: (Vetsch, 2012, p. 15)