How important to you is bottling wines with “manageable” alcohol levels? If you make a conscious effort to limit the alcohol levels of your wines, why is this—and what steps do you take to achieve this objective in the vineyards and in the winery? If you don’t believe that the level of alcohol should be a critical variable in wine production, why not?
Editor’s Note: I’ll let Marcelo Pelleriti, who makes wine in both Argentina and Bordeaux, have the last word on this subject, as his comments neatly encapsulate the responses of many other winemakers in recent installments on this issue.
Marcelo Pelleriti, Bodegas Monteviejo (Mendoza, Argentina). It is true that alcohol levels in wine are a more and more important debate, among producers as well as consumers. I’d like to offer my point of view. READ MORE »