Home > Magazine Archives > May 15, 2006 Issue > Inside Wine
Inside Wine: Too Much of a Good Thing
Getting ripe flavors without all the alcohol
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.
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