Check out the new, mobile-friendly!

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.

To continue reading this page, become a member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!

Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of


= members only

Keep me logged in      Forgot Password?

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash | New! Unfiltered

» View samples
» Or sign up now!
» Manage my newsletter preferences


The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories