TOP News

Travel: Is there too much alcohol in wines?

10 Tourist hotspots in Worcester that live up to the hype

  10 Tourist hotspots in Worcester that live up to the hype 10 Tourist hotspots in Worcester that live up to the hype

  Y a-t-il trop d’alcool dans les vins ? © Adobe Stock / SDP

It seems far from the time of 12.5 ° circumstance. Now, you have to get used to discovering, turning the bottle, 14 °, 15 ° sometimes 16 ° on the label! And these high degrees are not the prerogative of the Mediterranean regions; Lately, we were able to taste a givry proudly sporting 16 °; A Pinot Noir that was more eye -looking towards the shores of the south than of the Saône. Admittedly, the whole remained balanced, carried by an adjusted farm, but all the same, the pleasure of drinking is lessened. Because Beyond balance, alcohol imports and its elimination will be all the longer; It is therefore a criterion of choice for the consumer. Proof of this is with the habit of systematically returning the bottle to read the degree.

The Best Single Malt Whiskies Not From Scotland

  The Best Single Malt Whiskies Not From Scotland Think about the phrase “single malt whisky” for a few seconds. What images does it conjure in your mind? We’re willing to bet the first (and likely only) images you see in your mind’s eye are those of Scotch whisky, right? This would be due to both the prowess of Scottish-made whisky as well as […]RELATED: Best Scotch Whisky Brands

»Read also: Dr Jean-Pierre Rifler, Wine and health:" Half a glass of red wine is equal to four liters of tea "

What does the law on alcohol level say?

The minimum degree for a wine is 8.5 ° and that its maximum is 15 °. But for PDOs (names of protected or AOC origin), it is possible to go beyond on derogation if the enrichment is natural , in other words if it is the fruit of a particularly dry and sunny year and/or reduced yields. The maximum limit can even reach up to 20 ° for wines without PDO obtained without enrichment in certain wine areas of the Union. The law therefore does not prohibit the degree, the ball is thus in the consumer's camp. Because in the end, it is he who decides or not to buy and then drink.

Increase in alcoholic degree, decrease in the acidity of grapes to harvest, modification of aromatic profiles, evolution of yield : in thirty years, everything has been turned upside down. Starting with the date of the harvest, advanced by 15 days in the Côtes-du-Rhône and in Saint-Émilion for example, of 26 days in Alsace! The vinification problems that ensue require adaptations, such as harvesting the grapes at night . But this is not enough.

Guess how many units are in your favourite drink

  Guess how many units are in your favourite drink 'Tis the season where we enjoy knocking back the booze, and indulging in festive tipples like eggnog and mulled wine. But few of us know how many units are in our after favourite beverages.But few of us know how many units are in our after favourite alcoholic beverages.

How to avoid the natural increase in the degree of alcohol in wine?

It is a long -term job that must be carried out, on all fronts; Already upstream. Some have anticipated it, like Olivier Jullien in terraces of Larzac (Mas Jullien). In thirty years, he has studied and strictly selected his vines, to voluntarily dismiss the too dry plots, where the grapes mounted in alcohol , in favor of more balanced land . Today, his wines do not exceed 13.5. Another approach in Roussillon, at Mas Amiel. Nicolas Raffy advocates the return of the Llodener Pelut, a minority grape, which he barely cultivates 2 ha. Sufficient to refresh the Grenache juices of which he is a distant parent. Of course, it will be necessary to look at the plantation or the rehabilitation of grape varieties more suited to heat , and register in the catalog of names of new varieties . As for the 85/15 rule, which authorizes to add to the vintage of the year 15% of another year , it is also widely used in Bordeaux and elsewhere, without this being clearly displayed and assumed ...

Australian wine industry future-proofed with plans to store varieties in high security labs

  Australian wine industry future-proofed with plans to store varieties in high security labs The Australian wine industry is future-proofing itself by collecting the most valuable grape varieties and storing them in high-security labs similar to doomsday vaults.While not kept under 130 metres of permafrost, the collection is a similar concept to the doomsday vault.

Hot years will become the norm. In any case, at best, you will have to ask the question and not be content to rent "the balance of wines", if not consider more radical measures to lower alcohol, upstream or during vinification. The

is already a framed and authorized practice

E in certain cases, will necessarily arise the question of expanding it beyond the current regulatory rate of 20 °. Because acidifying the Moves or Wines is not the miracle remedy either.

The editorial staff advises you:

»

sulfites and sulfur in wine: and if they were not the cause of headaches?

»

is natural wine a local wine like the others?

"

What importance to attach to the degree of alcohol of a wine?

X1X1

diverticulitis and alcohol - this must be observed .
possible risk factor diverticulitis and alcohol - this must be observed © t - online favor certain influences that ignite intestinal diverticula and pass into diverticulitis. Are those affected allowed to drink alcohol? forms in the (thick) intestine, speakers speak of diverticula. They are often harmless and remain unnoticed for a long time. However, you can also ignite: In the following ten years, diverticulitis will develop in the following ten years.

See also