Those of you who have been following my articles and video reviews on this blog for the scant few months it has been up and running already know my thoughts on alcohol levels in wine. For one thing you will know that I have a running moratorium on wines with greater than 13.5% ABV, that I have so far only set aside once for a wine at 14%. If you have read my September 15th article Meanings, Motives, and the Moratorium, you have a pretty good idea what my reasoning behind this moratorium is. So, why am I coming back to the subject today?
The answer is quite simple. I believe that today's generally high alcohol levels in wine are a product of the international homogenization of wine styles. It is just one aspect of a problem that has diluted the variety and individuality of wines and made wine exploration much less exciting. Since the point of my existence in Winedom is to bring wine-lovers around to finding excitement in wines, I will continue to address problems with many of today's wines as I see them, particularly when it is a problem that can be addressed through trends in vineyard and wine making practices.
It is not often that I will let someone else do the talking for me, but there are times when someone else has addressed an issue in such a concise and cogent manner that I feel it is best to do just that. So, I will take the liberty to re-post and excellent 2007 article on the subject from Jamie Goode's Wine Anorak that suggest ways in which the problem of high alcohol can be addressed. The solutions offered favor natural vineyard-driven practices, rather than technological manipulation. This, of course, agrees with my interest in and the focus of this blog on naturally produced wines.
Click away below, happy readying...and enjoy a nice glass of wine as you read this article:
Rising Alcohol Leves in Wine
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