Water out of wine
Issue: October 31, 2004
Quality-driven wine producers around the world share common ground when it comes to concentration: They all want it in their wines. Many factors affect concentration, including grape variety, vintage conditions and production techniques, but when Mother Nature doesn't provide the desired potency, both traditional and high-tech methods can increase concentration by removing water from unfermented juice.
For the full article, check out the new issue of Wine Spectator, on newsstands October 31, 2004.