To Parr, and a growing number of like-minded colleagues, such nuance becomes impossible to achieve when the wines are too alcoholic; it’s as if the lilting flutes and oboes of a symphony have been drowned out by a slash of electric guitar. He prefers an alcohol concentration below 14 percent and often far lower, depending on the grape variety, as opposed to the 15 percent and higher that is common in California.Sound familiar? It allows me to link to similar comments I've made about beer. Go read the whole thing--it's well-written and engrossing. Even if you're not much of a wine person, I suspect you'll like it.
Monday, June 01, 2015
Wine's "Session Beer" Moment
A great piece in the Times Magazine about a backlash building against super boozy wines.