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Watered wines alcohol reduced

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 TAGS:Some people are stubborn. They had proposed everything to them and nothing seemed right. This is the story of Chapoutier who watered wine for a living or the based on true events tale of a wine master who wanted to fight global warming.

This man realized that from the nineties until today wine graduation was increasing. He notices that wines went from 12 or 12.5 degrees up to the 14 that we have reached as routine (even 15 in some Australian wines I've tasted lately, attracted by their comic labels, but this is something I will talk about another day).

Apart from the health risk in the long run that can be assumed this alcoholic increase is also raining CO2 emissions due to the procedures used to achieve these extra degrees of character in the wine. Chapoutier did not reach the wine world by chance, he liked nature and loves his profession and of  it all has come a great respect for the environment, so he got to spin the issue.

He came up with several options that would work as an alternative to such procedures and suggested choosing certain grapes rather than others, for example using Cabernet Sauvignon instead of Merlot. After a negative reply, he suggested another solution: to increase the cultivation density of vines. But all were drawbacks.

The word not is certainly out of the vocabulary of this environmentalist of the wine, so he finally made it to the simplest solution. The most practical and inexpensive option of all he had thought so far. It is also true that his invention is older than the spoon as it consists nothing more and nothing less than to add water to the wine.

Yes, watered wine. Chapoutier thus argues that the alcohol content is reduced without any impact on the flavor. I say that there will have to be very careful while preparing the mix, because in such a matter is someone is not precise enough it will be a tragedy.

Now it remains to see if these watered wines will be sold or not. For now, most wineries consulted refused to incorporate this process to their wine making, thankfully. They seemed concerned about the reaction of consumers and the bad image that a decision of this kind would give to them. Because well, let's see, is not soda invented to reduce the wine?

Those who are already having nightmares just thinking about mix red wine with something deserve to relax with a glass of:

 TAGS:Gran Feudo Chivite Reserva 2006Gran Feudo Chivite Reserva 2006

Gran Feudo Chivite Reserva 2006

 

 

 TAGS:Viña Bujanda Crianza 2009Viña Bujanda Crianza 2009

Viña Bujanda Crianza 2009

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Comments Watered wines alcohol reduced

Water has been added to grape juice/must prior to fermentation since the beginning of time. Of course no winemaker is going to admit doing it. But in reality many winemaking processes involve adding stuff that has been dissolved in water, from rehydrating dried yeast to fining agents. Also when transferring wine from one tank to another (or into barrel) the line which is full of air is firstly filled with water to expel the air, followed by the wine. The transition zone in the line from water to wine is often pretty blurry (assessed by tasting), so water gets in that way too.

Most countries have a limit as to what percentage of water is allowable. Usually 5 or so percent. However it is impossible to police, and no one does. I believe that recently the US decided that the best way to reduce alcohol was to add water, and lifted all limits. I guess that they realised that if you add too much and the wine becomes washy, the market will sort you out quick smart - and perhaps that regulations that you can't police aren't worth having.

There is a euphemism in the wine industry. "That is that the big rubber snake got into the winery again last night". Which is code for someone surreptitiously putting a water hose into the tank before going home the night before.

And yes it happens in all countries that I have worked in. It is just that some get on their high horses and refuse to admit that it happens and take aim at others that are more open about the practice.
An ex cellar hand An ex cellar hand 15/06/2013 at 03:20
SEE THESE ARTICLES ON HIGH-ALCOHOL WINES – AND ADDING WATER TO THE FERMENTATION . . .

From Los Angeles Times “Food” Section
(October 27, 2004, Page F1ff):

“Just Add Water;
California vintners use a controversial practice
to reduce over-the-top alcohol levels.
Most have kept quiet about it, until now.”

[URL: http://articles.latimes.com/print/2004/oct/27/food/fo-wine27]

By Corie Brown
Times Staff Writer

From The New York Times “Dining” Section
(April 13, 2005, Page Unknown):

“The Hard Stuff Now Includes Wine”

[URL: http://www.nytimes.com/2005/04/13/dining/13alcohol.html?_r=0&pagewanted=print&position=]

By Eric Asimov
“The Pour” Column

From Los Angeles Times “Food” Section
(January 9, 2008, Page Unknown):

“A Bold Move For Subtlety;
Ojai Vineyards' Adam Tolmach is a cult hero.
And he's at the front of a quiet crusade to tame
California's monster wines.”

[URL: http://articles.latimes.com/print/2008/jan/09/food/fo-wine9]

By Corie Brown
Times Staff Writer

From The New York Times Online
(January 11, 2008):

“Too Big or Just Right?”

[URL: http://dinersjournal.blogs.nytimes.com/2008/01/11/too-big-or-just-right/?pagewanted=print]

By Eric Asimov
“Diner’s Journal: Notes on Eating, Drinking and Cooking” Blog

~~ BOB HENRY (LOS ANGELES WINE INDUSTRY PROFESSIONAL)
Bob Henry Bob Henry 17/06/2013 at 19:53

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