Shows
The Wine LabWhy Wine Sometimes Smells Like Vinegar: The Science of Volatile AciditySend me your thoughts at ibotezatu5@gmail.comWhy does a wine sometimes smell like vinegar, or even nail polish remover?In this episode of The Wine Lab, Andreea explores the science behind volatile acidity, one of the most confusing aspects of wine aroma. While small amounts can add brightness and complexity, higher levels can shift a wine’s character dramatically.You’ll learn how volatile acidity forms, from grape damage in the vineyard to oxygen exposure in the cellar, and why microbes known as acetic acid bacteria play such...
2026-03-0912 min
Horticulture InnovatorsS4: Episode 3: Andreea Botezatu - The Wine DoctorUndergraduate Education:B.S., Oenology, University of Agronomy and Veterinary Sciences, Iasi, RomaniaGraduate Education:Ph.D., Oenology, Brock University, St. Catherine's, CanadaM.S., Agricultural Management, University of Agronomy and Veterinary Sciences, Iasi, RomaniaAreas of Expertise:EnologySensory ScienceProfessional Summary:Dr. Botezatu received her honors bachelor’s degree in Horticulture, majoring in Oenology from the University of Agronomy and Veterinary Sciences ‘Ion Ionescu de la Brad’, Iasi, Romania in 2000 and her master’s degree in Agricultural Management from the same University in 2001. From 2000 until 2006, she work...
2026-03-061h 01The Wine LabFault or Style? Understanding Oxidation in WineSend me your thoughts at ibotezatu5@gmail.comIs that wine flawed… or just different?In this episode of The Wine Lab, Andreea explores the difference between wine faults and flaws before turning to one of the most powerful forces in wine chemistry: oxidation.What causes the bruised apple aroma in oxidized wine? What role does sulfur dioxide play in protection? Why did certain white Burgundies suffer from premature oxidation, known as “premox,” in the 1990s and early 2000s? And why are wines like Sherry and Madeira intentionally oxidative?This episode blends...
2026-02-2312 minThe Wine LabWhen Wine Labels Play Mind GamesSend me your thoughts at ibotezatu5@gmail.comHave you ever stood in the wine aisle holding a bottle and thought, “Am I overthinking this?”In this episode of The Wine Lab, Andreea unpacks why wine labels can feel so confusing, even to people who work in wine.Why do some bottles list the grape, while others only name a place? What does Burgundy actually mean? Why does Bordeaux rarely tell you the grape outright? We explore how grape varieties work (think apples: Granny Smith vs. Honeycrisp), how geography compre...
2026-02-1609 minThe Wine LabSecond Round Wine: Piquette, Then and NowSend me your thoughts at ibotezatu5@gmail.comPiquette is one of wine’s oldest ideas and one of its newest obsessions. Made by fermenting grape pomace with water, this light, often sparkling wine has roots in ancient Roman practices, European vineyard culture, and everyday resourcefulness. Once known as a drink for workers and families - sometimes simply called “second round wine” - piquette has reemerged as a symbol of sustainability, moderation, and creativity.In this episode of The Wine Lab, we explore what piquette is, how it’s made, and why it resonates so strongly...
2026-02-0911 minThe Wine LabBetween Valpolicella and Amarone: The Science of RipassoSend me your thoughts at ibotezatu5@gmail.comRipasso wines are made by giving a finished Valpolicella wine a second pass through fermentation, pouring it over the grape skins left behind from Amarone or Recioto and allowing renewed microbial activity and extraction to take place. In this episode of The Wine Lab, we walk through what that second pass actually does: how refermentation can restart, how phenolics and color are re-extracted from appassimento-treated skins, and how the chemistry of Ripasso differs depending on whether the pomace comes from sweet Recioto or dry Amarone. Along the way, we...
2026-02-0208 minThe Wine LabAppassimento and the Art of WaitingSend me your thoughts at ibotezatu5@gmail.comWhat happens when grapes are asked to wait?In this episode of The Wine Lab, we explore appassimento, the traditional practice of drying grapes before fermentation, and how it reshapes wine long before yeast ever gets involved. From ancient Roman preservation methods to modern Amarone and passito wines, we look at how dehydration concentrates sugars, alters acidity, and transforms texture and aroma.Along the way, we meet Corvina, the grape at the heart of Valpolicella’s most iconic wines and trace ho...
2026-01-2610 minThe Wine LabClay, Skins, and Time: Orange Wine in GeorgiaSend me your thoughts at ibotezatu5@gmail.comOrange wine often feels contemporary, even radical, yet its roots stretch back thousands of years. In this episode of The Wine Lab, we travel to Georgia, widely considered one of the birthplaces of wine, to explore qvevri winemaking, extended skin contact, and the historical foundations of what we now call orange wine. Along the way, we unpack how this style bridges white and red winemaking, why it pairs so naturally with food, and how ancient clay vessels continue to shape modern wine conversations. This is a story of time...
2026-01-0510 minThe Wine LabMarsala And The Reputation It Did Not ChooseSend me your thoughts at ibotezatu5@gmail.comWelcome back to The Wine Lab. In this episode, we take a closer look at Marsala, one of the most misunderstood fortified wines in the world.Often dismissed as a cooking ingredient, Marsala has a long history as a serious wine shaped by fortification, oxidative aging, and deliberate patience. We explore how Marsala is made, the grape varieties that define it, and why oxygen plays such a central role in its aroma and structure. Along the way, we unpack the classification system, from Secco to Vergine, and...
2025-12-2908 minThe Wine LabVermouth and the Logic of BotanicalsSend me your thoughts at ibotezatu5@gmail.comVermouth is everywhere, yet rarely examined on its own.Often encountered through classic cocktails rather than the glass itself, vermouth plays a defining role in balance, aroma, and structure while remaining largely unacknowledged. In this episode of The Wine Lab, we slow down and treat vermouth as what it truly is: wine, shaped by fortification, bitterness, and deliberate design.We explore vermouth’s foundations in neutral grape varieties, the use of grape spirit for stability and extraction, and the careful construction of botanical profiles built ar...
2025-12-2209 minThe Wine LabMadeira - From Ocean Voyages to Attic BarrelsSend me your thoughts at ibotezatu5@gmail.comMadeira is one of the most resilient wines ever produced. Fortified during fermentation, intentionally heated, and slowly oxidized, it defies many of the rules that govern wine aging and thrives because of it.In this episode of The Wine Lab, we explore how Madeira’s unique production methods developed through long ocean voyages, how fortification with highly rectified grape spirit shapes sweetness and stability, and why heating methods like estufagem and canteiro create such extraordinary longevity. Along the way, we trace Madeira’s chemical evolution, its role in h...
2025-12-1511 minThe Wine LabFortified by the Douro: The Story of Port WineSend me your thoughts at ibotezatu5@gmail.comStep into the steep, sunlit terraces of Portugal’s Douro Valley and explore how landscape, law, chemistry, and culture shaped one of the world’s most distinctive wines. In this episode of The Wine Lab, host Dr. Andreea Botezatu traces the story of Port from the Douro’s historic demarcation in 1756 to the precise moment fermentation is stopped with grape spirit. Follow the evolution of styles, from ruby’s vibrant fruit to the layered depth of long-aged tawnies, and learn how traditional lagares, the Benefício vineyar...
2025-12-0811 minThe Wine LabUnder the Flor: The Science and Soul of SherrySend me your thoughts at ibotezatu5@gmail.comIn this episode of The Wine Lab, host Dr. Andreea Botezatu explores the scientific brilliance and cultural heritage of Sherry. From Andalucía’s luminous albariza soils to the flor yeasts that sculpt its aromatic identity, Sherry emerges as a wine shaped by geology, microbiology, and centuries of human expertise. We examine how fortification, performed after fermentation, determines whether a wine will age biologically as a Fino or oxidatively as an Oloroso, and how the solera system maintains continuity acro...
2025-12-0111 minThe Wine LabWinter in a Glass: The Story and Science of IcewineSend me your thoughts at ibotezatu5@gmail.comIcewine is one of the most challenging and extraordinary wines ever produced,a liquid born from winter itself. In this episode of The Wine Lab, Dr. Andreea Botezatu explores how a frozen accident in 1794 became one of the modern wine world’s most coveted styles. We travel from Germany to Canada’s Niagara Peninsula, through vineyards picked at –10°C, and into fermenters battling extreme osmotic stress, soaring Brix, and yeast pushed to its limits.From the brutal harvest nights to the chemistry of freezing, from osmotol...
2025-11-2413 minThe Wine LabPét-Nat: Ancient Method, Modern MoodSend me your thoughts at ibotezatu5@gmail.comBefore Champagne perfected the art of bubbles, there was pétillant naturel or pét-nat - the ancestral, gracefully imperfect way to make sparkling wine. In this episode of The Wine Lab, we explore the chemistry, the history, and the somewhat controlled chaos that defines this naturally effervescent style.Why does pét-nat fizz differently? What actually happens when fermentation finishes inside a sealed bottle? And why are winemakers, from the Loire to California, falling back in love with this centuries-old technique?From carbo...
2025-11-1711 minThe Wine LabSteel, Bubbles, and Fruit: Inside the Making of ProseccoSend me your thoughts at ibotezatu5@gmail.comWhat makes Prosecco so different from Champagne or Cava? In this episode, Andreea takes you inside the tanks (almost literally) to explore the Charmat method, the clever bit of winemaking engineering that gives Prosecco its bright, floral personality.We’ll look at how Glera grapes, stainless-steel pressure tanks, and precise temperature control create a wine built on freshness rather than aging. You’ll learn what “tirage” and “dosage” mean in Prosecco, why it skips lees aging, and how its chemistry translates into texture, aroma, and food pair...
2025-11-0310 minThe Wine LabChampagne & Cava: Two Ways to Catch a Bubble (or proof that joy can be engineered - one tiny bubble at a time)Send me your thoughts at ibotezatu5@gmail.comAcross Europe, bubbles tell stories. In this episode of The Wine Lab, we explore two sparkling legends - Champagne and Cava - both born from the same meticulous process yet shaped by different lands, grapes, and histories.We’ll uncover how the traditional method transforms still wine into a storm of fine bubbles, why the same Brut label can taste drier in Champagne than in Cava, and how yeast, sugar, and time create that signature creamy texture and brioche aroma...
2025-10-2709 min
We Taste Wine Differently | Creating Consumer Loyalty with Unforgettable Wine Experiences11. Adapting to Climate Extremes and Wine Consumer Shifts: Lessons from Dr. Andreea Botezatu, Texas Extension EnologistDr. Andreea Botezatu, Associate Professor of Enology at Texas A&M, joins host Isabelle Lesschaeve to discuss her unique journey from commercial winemaking in Europe and Canada to academic research and supporting the Texas wine industry as its sole Extension Enologist.We discuss sensory science, training future winemakers, low- and high-alcohol trends, and the future role of AI in the wine industry.For more resources, links, and a deeper dive, visit the episode webpage by clicking here.I’d love to hear from you if yo...
2025-10-2244 minThe Wine LabInside the Barrel: Where Wine Meets Oak, Fire, and TimeSend me your thoughts at ibotezatu5@gmail.comIn this episode of The Wine Lab, Andreea takes you inside one of winemaking’s most iconic tools — the oak barrel. From Celtic craftsmanship to modern coopering, we’ll explore how fire, oxygen, and time turn simple wood into a vessel of transformation.Discover why oak became the gold standard, what happens during toasting, and how micro-oxygenation softens tannins and stabilizes color. Learn about the differences between French, American, and Hungarian oak, the chemistry behind aging, and even the future of sustainable cooperage — including experimental ideas like biochar...
2025-10-2013 minThe Wine LabFrom Leather to Cabernet: The Story of TanninsSend me your thoughts at ibotezatu5@gmail.comIn this episode of The Wine Lab, we explore the science and story of tannins: what they are, where they come from, and why some wines feel silky while others grip your gums.From the ancient craft of leather tanning to modern barrel aging, we trace how these polyphenolic compounds shape wine’s structure, color, and longevity. We’ll look at how fermentation temperature, pH, and rising alcohol shift what gets extracted from skins and seeds — and how acidity changes the way tannins feel on your palate.Y...
2025-10-1311 minThe Wine LabWine with Spirit: The World of Fortified WinesSend me your thoughts at ibotezatu5@gmail.comWhat do Port, Sherry, Madeira, Marsala, and Vermouth all have in common? They’re wines with an extra ingredient — spirit. In this episode of The Wine Lab, Dr. Andreea Botezatu explores how fortification began as a practical solution for preserving wine on long sea voyages and evolved into a craft that shaped trade, taste, and culture.From Shakespeare’s Falstaff praising “sack” to George Washington’s love for Madeira, we’ll travel through history and a little chemistry to understand what makes fortified wines so endur...
2025-10-0608 minThe Wine LabDom Perignon - The Monk Who Didn’t Invent ChampagneSend me your thoughts at ibotezatu5@gmail.comEveryone knows the story of Dom Pérignon — the monk who invented Champagne and declared he was “tasting the stars.” But history tells a very different tale. In this episode of The Wine Lab, we uncover the truth behind one of wine’s most enduring myths.Dom Pérignon didn’t create sparkling wine at all! In fact, he spent much of his life trying to eliminate bubbles from the Abbey of Hautvillers’ wines. Yet his innovations in grape selection, blending, and cellar practices laid the foundation for the Champa...
2025-09-2907 minThe Wine LabRoots of Disaster: The Phylloxera Story. A tiny insect nearly erased wine from history — discover how science, stubbornness, and a Texan saved it.Send me your thoughts at ibotezatu5@gmail.comIn the late 1800s, an almost invisible insect began destroying Europe’s vineyards. This episode of The Wine Lab takes you inside the phylloxera crisis — from the first mysterious vine deaths in France to the desperate experiments, scientific breakthroughs, and global collaboration that saved wine from near extinction. Along the way, we meet the heroes of the story, including Texan horticulturist T.V. Munson, whose work with American rootstocks helped rescue French viticulture. Discover how this tiny pest reshaped winemaking traditions, why grafted vines are now the global standard, and...
2025-09-2210 minThe Wine LabFrom Bark to Bottle: The Cork ChroniclesSend me your thoughts at ibotezatu5@gmail.comCork 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 this episode of The Wine Lab, we explore the science, the history, and the culture wrapped up in every cork, and ponder why it remains central to wine today. Support the showFor more detailed wine science c...
2025-09-1510 minThe Wine LabSweet Lies and Dry Truths: Sugar in WineSend me your thoughts at ibotezatu5@gmail.com 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 vine to yeast in the tank, from chaptalization in Burgundy to back-sweetening in Riesling, and from Champagne dosage to carbs and calories. Along the way, we’ll uncover what’s legal, what’s marketing, and what really ends up in your glass. GlossaryGlucose & Fru...
2025-09-0808 minThe Wine LabWine in Art – From Ancient Gods to Pop CultureSend me your thoughts at ibotezatu5@gmail.com 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, we follow its journey through image, poetry, and song, tracing how wine has carried sacred meanings, earthly joys, and artistic inspiration across millennia—ending with Pablo Neruda’s luminous Ode to Wine.🍷 Glossary of Lesser-Known TermsAmphora A tall, two-handled clay vessel used in ancie...
2025-09-0115 minThe Wine LabHeadaches, Hipsters, and the Myth of Sulfite-Free Natural WineSend me your thoughts at ibotezatu5@gmail.com 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, we look at how sulfur dioxide protects wine, explore common myths - like the one about sulfites and headaches - and even dive into the science of those rare sulfite sensitivities. Expect a splash of history, a little rock ‘n’ roll, and a few nerdy detours into redox chemistry. Support the show...
2025-08-2507 minThe Wine LabThe Oldest Wines Ever Discovered – Stories from the Ancient WorldSend me your thoughts at ibotezatu5@gmail.comFrom 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, we journey through some of the most remarkable archaeological wine finds, explore the science used to identify them, and imagine what these ancient vintages might have tasted like.GlossaryQvevri (also spelled Kvevri)Large, egg-shaped clay vessels used in Geor...
2025-08-1809 minThe Wine LabUnder Pressure: The Craft and Chemistry of Sparkling Wine. How do the world’s finest bubbles get into your glass? We explore the science, regions, and traditions of sparkling wine.Send me your thoughts at ibotezatu5@gmail.com 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, from traditional Champagne techniques to Prosecco’s Charmat method and beyond. We’ll look at the role of secondary fermentation, explore different sweetness levels, highlight the major regions producing sparkling wine, and share the story of La Veuve Clicquot, the woman who changed sparkling wine production forever. Support the showFor mo...
2025-08-1110 min
This Is Texas WineThe Get Together with Ron YatesMentioned in this EpisodeConnect with the Podcast: Facebook: @texaswinepod Instagram: @texaswinepod Email: texaswinepod@gmail.com Show notes and more: www.thisistexaswine.com Help the Show: Subscribe to the newsletter. Donate virtual Texas wine or join the podcast membership at the Gold Medal, Silver Medal, or Bronze Medal Level! Leave a review on Spotify or Apple Podcasts! Sponsor Spotlight Looking for the ultimate Texas wine country es...
2025-08-051h 07The Wine LabNative Rebels and Cultured Icons: Yeast in the Cellar - How yeast drives complexity, unpredictability, and style in winemaking.Send me your thoughts at ibotezatu5@gmail.comIn 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 culturing their own native yeasts, we uncover how these tiny organisms shape wine’s flavor, texture, and identity. Along the way, we touch on yeast’s long history in human culture—from bread to beer to Bordeaux. Support the showFor more detailed wine science checkout my YouTube channel her...
2025-08-0408 minThe Wine LabSmells Like Wine Spirit: The Science of AromaSend me your thoughts at ibotezatu5@gmail.comWhy 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 found in grapes and flowers to the transformative role of fermentation and microbes, we trace how scent molecules form, evolve, and interact with our senses. We’ll also examine how genetics, memory, and culture shape the way we experience wine, and why no two noses interpret it quite...
2025-07-2810 minThe Wine LabMalolactic: Magic or Mayhem?Send me your thoughts at ibotezatu5@gmail.comIn 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 down what MLF actually is, why winemakers use it, when they avoid it, and how to manage its benefits and risks with precision.Perfect for winemakers, wine students, and curious wine lovers.For more in-depth information on this topic you can watch this webinar, which is part...
2025-07-2111 minThe Wine LabSour Grapes, Sweet Solutions: How Verjus Could Help Winemakers Beat the HeatSend me your thoughts at ibotezatu5@gmail.comCan 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. Based on research from Texas A&M University. 👉 Read the full paperSupport the showFor more detailed wine science checkout my YouTube channel here: https://www.youtube.com/@Enology_channel
2025-07-1405 minThe Wine LabCluster Thinning and Wine Quality: Myth, Method, or Must?Send me your thoughts at ibotezatu5@gmail.comCan 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 systematic review, we break down what the research really says about its impact on wine aroma, phenolics, sensory quality, and economic viability. Whether you’re managing a vineyard or just love wine science, this episode offers practical insights to help you make informed decisions.📄 Read the full...
2025-07-1406 minThe Wine LabUncorking Haloanisoles in WineSend me your thoughts at ibotezatu5@gmail.comWe’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 highly aromatic footprint in wine.These powerful compounds can travel through the air, cling to barrels and insulation, and even sabotage stainless steel tanks. Learn about their origins, their impact on sensory perception, the limits of closures like screwcaps and synthetic corks, and t...
2025-07-1406 min
AigoraCastDr. Andreea Botezatu - Enjoy The RideDr. Andreea Botezatu earned her bachelor's and master's degrees in Oenology and Agricultural Management in Romania before working as a commercial winemaker in Europe and Canada. She later obtained her PhD in Oenology from Brock University in Canada, where she also completed a postdoctoral position. Currently an Associate Professor and Extension Enology Specialist at Texas A&M University, Dr. Botezatu's research focuses on wine aroma, fault remediation, and overall quality, utilizing both chemical and sensory analysis. She also investigates Texas wine consumer attitudes and is exploring the application of emerging technologies like blockchain and LLMs in the...
2025-05-0837 min
Sustainable WinegrowingBalance Hot Climate, High Sugar Wine with Green Grape Juice aka VerjusHigh temperatures and extreme weather events can have numerous impacts on wine grapes and ultimately wine quality. Dr. Andreea Botezatu, Associate Professor and Extension Enology Specialist at Texas A&M University, Texas AgriLife Extension Service finds that changes in ripening patterns are the most common. In high heat, sugars accumulate faster, acids degrade, ripening happens earlier and the result is higher alcohol wines. The challenge is that ripening is not linear. Tannins and maturation of the seeds do not progress at the same pace. Plus, high pH causes color and flavor instability. Andreea is experimenting with verjus...
2023-10-1932 min