How does wine get from grape to glass?
In short — science. More specifically, a process called fermentation, which has evolved over the last 6,000 years. From stainless steel tanks to ancient clay amphorae, each vessel shapes the wine in its own way. Grab a glass of your favorite pour and let’s explore the fascinating world of fermentation and aging.
Stainless Steel: Crisp, Clean, and Controlled
Stainless steel is one of the most popular fermentation methods in modern winemaking. These tanks give winemakers precise control over temperature while completely eliminating oxygen contact. The result? Wines that are fruit-forward, bright, and pure in expression.
Because stainless steel preserves natural acidity, it’s a favorite for crisp white wines and rosés. You’ll often see it used for Sauvignon Blanc, Pinot Grigio, and many dry rosés. This method is also cost-efficient, making it attractive for wineries that want both quality and control.
Notable examples: New Zealand Sauvignon Blancs from Marlborough, Provence rosés, and unoaked Chardonnays.
Oak Barrel Aging: Structure and Complexity
Barrel aging adds flavor, texture, and depth. The wood can contribute notes of vanilla, spice, toast, and caramel, while small amounts of oxygen soften tannins over time. This makes oak aging ideal for red wines and full-bodied whites like Chardonnay.
However, oak barrels require careful upkeep and eventual replacement since wine seeps into the wood, and over time the barrels lose their impact. While more costly than stainless steel, many winemakers choose oak because it builds structure and aging potential.
Types of Oak
The source of the oak matters and some wineries even blend both types for complexity. There are many types of oak used in the aging process; however, these are the top three most common.
- American Oak: Less dense, allowing more oxygen and imparting stronger “oaky” flavors such as coconut, dill, and sweet spice. Often used for bold reds like Napa Valley Cabernet Sauvignon or Rioja Tempranillo.
- French Oak: More dense, allowing slower oxygen exposure and more subtle flavor influence... think baking spice, cedar, and elegance. Preferred for Pinot Noir, Merlot, and refined Chardonnays.
- Hungarian Oak: The same species as French oak, but grown in the Zemplén Mountains of Hungary. The cooler climate produces wood with an extremely tight grain, offering nuanced aromatics. Think sweet spice, toast, and a hint of smokiness. It’s often more affordable than French oak, making it a cost-effective option for wineries seeking finesse without the higher price tag. Commonly used in Cabernet Franc, Syrah, and richer whites.
Concrete: The Balanced Middle Ground
Concrete fermentation vessels offer the best of both worlds because they are neutral like stainless steel but allow micro-oxygenation like oak. This can soften acidity and tannins while maintaining a wine’s varietal purity.
Because concrete doesn’t impart flavor, it lets terroir-driven wines shine. Many winemakers use egg-shaped concrete tanks to create a natural convection during fermentation, keeping flavors integrated.
Notable wineries using concrete:
- Cakebread Cellars (Napa Valley)
- Jordan Vineyard & Winery (Sonoma Chardonnay)
- The Vice (Napa Valley Sauvignon Blanc — 50% concrete aged, 50% oak aged)
Amphora: Ancient Tradition Meets Modern Winemaking
Amphorae, clay or terracotta vessels, date back 6,000 years to early Georgian winemaking. Like concrete, amphorae are temperature-stable and allow gentle oxygen exchange, producing wines that are bright, fresh, and texturally interesting.
This method is often favored in natural winemaking because clay vessels don’t add flavor, allowing the grape and vineyard to speak for themselves.
Notable producers:
- Gravner (Friuli, Italy) A pioneer of the natural wine movement, using traditional qvevri to ferment Ribolla Gialla as well as Merlot-Cabernet blends.
- COS (Sicily) Known for amphora-fermented Nero di Lupo, offering silky texture and pure fruit expression.
Blending Methods for Complexity
Many modern winemakers combine these techniques. A Sauvignon Blanc might be partly stainless steel-fermented for brightness, partly oak-aged for texture. A Cabernet could see time in both French and American barrels for layered flavors. Even rosés sometimes split fermentation between stainless steel and concrete to achieve the perfect balance.
The Takeaway
Whether wine is fermented in sleek stainless steel, aged in aromatic oak, or crafted in ancient amphorae, each vessel shapes the wine’s flavor, texture, and soul. These choices are deliberate, they are part science and part artistry, and they connect every bottle to centuries of winemaking tradition.
So next time you sip, think about the vessel behind your wine. Because from vineyard to bottle, the journey is just as important as the destination in your glass.