Inside Wine: Too Much of a Good Thing

Getting ripe flavors without all the alcohol
Daniel Sogg
Issue: May 15, 2006

Winemakers grapple with the challenge of balancing wine drinkers' preference for riper, more powerful wines and the high alcohol contents that frequently go hand in hand with riper styles. Read how technology and tradition are both playing important roles in the shift toward riper, more powerful red wines.

For the full article, check out the new issue of Wine Spectator, on newsstands May 15, 2006.

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