When it comes to wine, the devil is in the details. No matter how fancy, every bottle of wine is mostly water and alcohol — only 2 percent of the chemical composition allows for any variety. But oh, how that 2 percent can vary.

The latest video from the American Chemical Society’s Reactions series can help you arm yourself with science facts to throw at your pretentious, wine-swirling friend at the next Rosé soirée.

First of all, here’s the bad news for wine plebs like myself: All of those “flavor notes” that people talk about really exist, even at the chemical level. Chocolate! Tobacco! Grass! What?

Some scientists estimate that a single glass of wine contains thousands of different chemical compounds. Those chemicals are determined by the soil the wine grape is grown in — which can contain a host of unique minerals to influence the fruit — the grape itself, the climate, and the fermentation process, where crushed grapes provide sugary fuel for yeast, which in turn produces alcohol. The barrels and environment a wine is aged in can contribute new chemical compounds as well.