Low alcohol wines

A couple nights ago we opened a delicious Woodward canyon Cabernet 1996 and the alcohol was 12.9% on the label. The wine was still young and just fine.  In many ways it was more balanced that most Cabernet you would find today. I don’t know about everybody but I am really tired of over extracted, over alcoholic wines, may be I am just getting old. It seems that dry wines around 12.5% ethanol and sweet wines below 11% are most attractive and I would think they should be attractive to many food and wine lovers. As we tend to go for fresher, less fatty meals, we need to make wines that match those modern food. This is definitely a theme that runs through all our wines and our winemaking. Nothing is more refreshing than a Sweet Riesling at 8.5% Ethanol with some spring rolls…

This entry was posted on Tuesday, March 3rd, 2009 at 1:33 pm and is filed under About Our Wines, Our wine industry. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.