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More On Alcohol and IPOB

In an earlier blog I discussed the relationship between sugar and alcohol in making a wine. The higher the sugar levels in the grapes at harvest (Brix), the higher resulting alcohol in the wine. And the warmer the climate and the longer the hang time, the higher the sugar levels. I did not discuss whether there was a “right” level of alcohol for a given wine, except that a wine should try to achieve some balance between its alcohol and its other component parts. There is now a movement in California, made up of some vintners and sommeliers, called “In Pursuit of Balance” (IPOB), which believes that wines have become so ripe and alcoholic that they have lost their varietal … Read more