First, I agree you should never make general statements about wine unless you have facts to back them up. That is why I wrote, “most reds.” Please take a look at this chart, http://www.honeyflowfarm.com/conversionchart.htm. Assuming the goal is a dry wine, at 11%-12% alcohol, you’re picking the fruit at 20-21.5 Brix. This is fine for Sauv. Blancs, Sparkling and other ligher whites, but too low in my opinion for balanced reds. Red grapes require higher Brix #’s so the sugar can balance out the higher tannins.

Secondly, I will never pick a bottle of wine simply for it’s alcohol percentage. That was the point I was trying to get across. Taste the wine, then ask questions. I believe red wines with low alcohol levels lack balance, but I will always try more to see if I’m wrong. However, this was one hole I saw in the argument on simply picking the lowest % wine on the list. I also don’t think all varietals are the same. I do think they all should show the true character of the fruit, which isn’t a 21 Brix red grape of any varietal.

Thirdly, I have found French red wines on the market at 11%-12%. I actually had a Chateauneuf-du-Pape recently that was 11.5%, sadly I can’t remember the producer. If you like, I will keep my eye out for some labels.

Finally, if either of you would like to discuss this matter further I would be happy to. Mr. Salmon, I again apologize about the name and for any misinterpretations. Thad, let me know if I explained my case.

Nick

You take Mr. Simon to task for not providing statistics to back up his argument, but then provide none yourself with the generalized opinion that “11%-12% is a great range for light delicate whites, but most reds in that range are produced from under-ripe fruit.”

Pray tell, what 11% to 12% red wines are you referring to when suggesting they “lack the lively, bright character the wine should have expressed”? Where is the data from your tasting experience to back this assertion up?

Furthermore, do you consider all varieties one in the same in terms of the flavor characteristics they should impart? Finally, should I to assume you would automatically prefer an Oregon pinot noir that is 14.5% to one that is only 12.5% because of what the label discloses in terms of alcohol content?

I applaud your efforts for raising this topic, but you fall victim to the same subjective generalizations you accuse Mr. Simon of making. Rising alcohol levels can be measured objectively, however, what impact this has on the wine is a purely subjective matter. We all have our own taste worlds, some of which tolerate high alcohol wines, while others embrace low alcohol ones.

It’s all subjective.