Notice to our readers…
You are here:
The consultant Decanter editor talks about the high standard of this year's vintage
The latest wine pictures and galleries from around the wine world
I feel that the higher alcahol can be balanced not only with acidity but also with the ripeness of the fruit and balanced tannins. This is what I feel Steven Spurrier should have been saying.
I don't know why, conditioning perhaps, but why do critics seem more and more prone to accept high alkohol levels. If I compare my Chateau Beaucastels from the eighties they average around 2% below the average of the last five years. My Bordeaux' are 1-1.5% degrees lower than today's averages. In both cases I prefer the older styles. High alcohol wines burns your throat. High extract wines give you headaches. All for Winespectator points, not for dining. It is sad.
I don't understand what Steven Spurrier means when he states that the acid will absorb the alcohol, that's not possible from my understanding of wine. Is he saying that the acid will balance the alcohol and offset the higher alcohol showing in the wine?
* indicates required field.
Please note that we review all comments before they will appear on our site.
IPC Media Limited, owner of decanter.com, will collect your personal information solely to process your request.
Search This Site
Enter your email address to subscribe to our daily newsletter for the latest updates from Bordeaux 2010 en primeur
Inside the magazine this month: The Decanter Power List 2013, Great Rioja, Inside Krug, Plus Decanter's Bordeaux 2013 supplement: An essential guide to the best wine...
We're giving five lucky Decanter readers the chance to win a copy of the new book Celebrity Vineyards:...
Decanter is part of the IPC Media Sports & Leisure network
© Copyright 2013