What’s in My Glass of Wine?Transparency, the Hemmingford Vineyard Way
- Benoit Labelle
- Aug 27
- 4 min read
Today, we want to know what we’re eating… and what we’re drinking.
People are looking for simple, wholesome products — no unnecessary additives. And wine is no exception to the trend. In fact, it’s under the microscope too — and not just for its aromas!
Yet in Quebec, listing ingredients on wine labels isn’t mandatory. Winemakers only need to indicate the alcohol percentage and signal the presence of allergens, such as sulfites or residues from fining agents (milk, eggs, fish). The rest? Radio silence.
At Hemmingford Winery, we like to keep things clear — in the glass and in how we talk about it. No secrets, no fluff, just the truth.
In this article, we break down our philosophy, our agricultural and winemaking choices, and most importantly… everything that is (or isn’t) in your glass of wine:
In short: we’re breaking it all down — with honesty, care… and a little dose of joy.
Our Commitment at Hemmingford Winery
We grow and vinify our grapes organically, using as few inputs and interventions as possible. At every step, we carefully guide the fermentation process to occur naturally, while maintaining control with certified organic winemaking agents — and only when truly needed.
Mostly Water… and Yet So Much Flavor!
A wine with 12% alcohol is about 88% water — not because we add water to the wine, but because ripe grape juice is naturally made up of around 80% water. That water comes from rainfall, absorbed by the berries as they grow.
So it’s the remaining 12% that gives wine its depth: flavor, texture, structure, and balance. A great example of the Pareto Principle, where 80% of the effect comes from 20% of the cause.
What About the Alcohol?
Alcohol is created when the sugars in the grapes ferment thanks to yeast. Ethanol (the main alcohol) brings warmth and roundness to the palate. Other alcohols, present in trace amounts (amyl, methyl, etc.), also contribute to the wine’s body. When consumed in moderation, they pose no health risk. But as always — excess is harmful.
Fun fact: In Quebec, the RACJ allows a variation of ±1.5% between the actual alcohol content and what’s printed on the label. In France, the allowed margin is only ±0.5%.
What’s Left of the Grape in Your Glass?
Our grapes are grown with care, harvested by hand, sorted, destemmed, and gently crushed to release their juice. In the case of red wines, fermentation happens with the skins, seeds, and pulp to extract color, tannins, and aromas.
So what’s really in your glass?
Water, alcohol, residual sugars, phenolic compounds, and traces of vitamins and minerals.
Phenolic Compounds: The Backbone of Wine
These compounds — extracted from grape skins and seeds — include tannins, pigments (anthocyanins), and various phenolic acids. They influence the wine’s color, bitterness, aroma, texture, and aging potential.
They’re also associated with several health benefits, including reduced risk of:
cardiovascular disease,
type 2 diabetes,
osteoporosis,
neurodegenerative disorders,
and even depression.
Of course, these benefits apply only to moderate and responsible wine consumption.
And the Sugar?
The more complete the fermentation, the less sugar remains in the wine.
Grapes contain fermentable sugars (glucose, fructose) and non-fermentable ones (such as xylose). The SAQ displays the amount of residual fermentable sugar but not the non-fermentable sugars, which represent between 0.5 and 1.7 g/L.
At Hemmingford Winery, our red and white wines contain less than 1 g/L of reducing sugars. Even including non-fermentable sugars (up to 1.7 g/L), the total stays under 3 g/L — that’s less than 0.45 g in a 150 ml glass.
What About Sulfites?
Sulfites are naturally produced during fermentation. So, no wine is 100% sulfite-free — but some wines have no added sulfites.
Sulfites help protect wine from oxidation and harmful microbes. True to our philosophy, we keep additions to the bare minimum. The result: our wines contain less than 10 mg/L — about 1.5 mg per glass.
Did you know that sulfites are also found in deli meats, dried fruits, and canned vegetables?
Yeasts and Winemaking Agents
The wild yeasts found naturally on the skin of grapes are not always sufficient to ensure a complete and stable fermentation. To maintain control over the process while staying true to our minimalist approach, we add a gentle yeast (Excellence B Nature) right after crushing the grapes, rather than using sulfites. This choice helps prevent the development of unwanted microbes while preserving the character of the wine.
Subsequently, we add Saccharomyces cerevisiae, a commonly used winemaking yeast, to complete the fermentation process efficiently and safely.
We also occasionally use other certified organic enological agents to fully enhance the character of each grape variety — always with moderation.
What You Won’t Find in Our Wines
Because we stand for transparency, here’s what we don’t add:
No artificial flavors or colors: everything comes from the grape — nothing invented.
No animal-based fining agents: no egg white, casein or fish glue. We clarify our wines simply, using a plate filter.
No excess sulfites: we follow organic standards with levels well below those of conventional wines.
In Short
Our wines are an honest reflection of the grape, the vineyard… and our respect for nature.No gimmicks. Just the real thing.
Comments