Alcohol does not, in and of itself, contribute flavor to wine. The following content is accessible for members only, please sign in.

Besides a feeling of fullness and roundness on the palate, alcohol contributes a slight sense of sweetness. For example, wines that are generally high in alcohol—like some California Zinfandels and Australian Shirazes—often have a slightly sweet berry flavor. That sweetness comes in part from the alcohol created during fermentation.