Sip by Sip: How Wine Is Made
When I first started learning about wine, I thought it was just about swirling the glass right, tasting some berries and oak, and calling it a day. But baby, wine is science, art, and storytelling all in one bottle. And as a woman training to become a sommelier, I'm not just studying tannins and terroir—I’m reclaiming space, rewriting narratives, and bringing a new flavor to an industry that hasn’t always made room for us.
So let’s uncork the process, step by step, and I’ll break it down in a way that’s digestible, fun, and just a little bougie.
1. The Grapes: Where It All Begins
Before we get into any fancy fermentation talk, it all starts in the vineyard. Wine is made from wine grapes—smaller, sweeter, and thicker-skinned than your grocery store grapes. These little powerhouses carry all the flavor, structure, and sugar needed to make your glass of red, white, or bubbly.
The grape variety (think: Chardonnay, Cabernet Sauvignon, Syrah) and the terroir—a French word meaning “sense of place”—are the first key players. Terroir includes the soil, climate, and topography, and yes, it’s giving Earth, Wind & Fire energy. As a future sommelier, I’ve learned to taste the land in every sip. It’s wild.
2. Harvest: Timing Is Everything
Harvesting is the Beyoncé of the wine process—it sets the tone for the whole show. Winemakers have to choose the perfect moment to pick the grapes, usually between August and October. Pick too early, and the wine’s too acidic. Too late, and it’s overly sweet.
Some vineyards still hand-pick their grapes for precision (and that’s a flex), while others use machines. Either way, once those grapes are picked, the clock starts ticking.
3. Crushing & Pressing: Grape Glow-Up
Next up, those grapes get crushed. (Yes, for real—just like Lucy did in that iconic “I Love Lucy” scene, but way more sanitized.) Red wine grapes are typically crushed and fermented with their skins on to add color and tannins. For white wines, the juice is usually separated from the skins right away.
Pro tip I learned in class: Rosé is made from red grapes, too! They just let the skin sit with the juice for a short time to get that pretty blush tone. Aesthetic and intentional—just like us, sis.
4. Fermentation: Sugar to Alcohol Magic
This is where the science kicks in. Fermentation happens when yeast (either natural or added) consumes the sugar in the grape juice and turns it into alcohol. It can take anywhere from a week to a few months.
And get this—fermentation tanks aren’t always steel. Some winemakers still use oak barrels, clay amphorae, or concrete eggs (yes, eggs!) to shape the flavor. As I study this process, I’m realizing wine isn’t just made—it’s curated. It’s vibes in a bottle.
5. Aging: The Waiting Game
Not all wines are aged, but for those that are, this is where complexity builds. Reds often chill in oak barrels for months or years, soaking in flavors like vanilla, spice, or even smoke. Whites can be aged too—especially Chardonnay, which really gets her life in oak.
As a millennial who is constantly told to rush success, wine reminds me that patience is the flex. Some things get better with time, and that includes both wine and women discovering their worth.
6. Bottling: Almost Ready for Girls’ Night
Once the winemaker decides the wine is ready, it’s filtered (or not—hello, natural wine) and bottled. From here, it can be aged more in the bottle or shipped out to your local wine shop.
The label, the design, the vibe—that’s all branding. But behind it is a deeply personal process of transformation. And as someone learning both wine and herself at the same time, I relate.
Final Sip: What I’ve Learned
Every step of wine production is about intention. From soil to glass, every decision shapes the final pour. And as a Black woman studying to become a sommelier, I see wine as more than a beverage. It’s a metaphor. It’s legacy. It’s access.
Learning how wine is made has helped me realize I’m not just here to taste—I’m here to tell stories. To make space for us at the table. To pair knowledge with culture. And to pour into myself and others, sip by sip.
So the next time you swirl your glass, remember: you’re not just drinking wine. You’re experiencing someone’s vision, nurtured through soil, sweat, and time. And in my case, you’re also witnessing the journey of a future sommelier who’s adding her own spice to the wine world.
Cheers to that.
