Recently I came across an article in which the author observed that he had heard from various people in the wine trade (in restaurants and stores) that customers were requesting wines with lower levels of alcohol. I found this to be an interesting development, but potentially problematic. It raises the issue of how one assesses alcohol in wine and whether just looking at the number on the bottle can tell you the whole story.
So let’s first step back and address what alcohol is to wine. Alcohol is formed during the fermentation of the grapes. Sugar in the grapes is converted by the yeasts into alcohol and carbon dioxide. If the …









