Since I got into wine back in the early 1980′s, the flavor profiles of wines, particularly red wines, has changed significantly. Most of this change has been for the good; more consistent quality, vibrant fruit and early maturity. But there is one downside to these riper styled wines: they are significantly higher in alcohol than they used to be. I remember the ripest Bordeaux and Napa Valley Cabs being around 12%, now many are routinely 14% or more. So for Wine Blogging Wednesday 22, I propose we drink on the lite side and choose red wines that are 12.5% alcohol or less. The wines can be from any country and grape varietal. Special kudos will go to those who choose an Aussie Shiraz, California Zinfandel or RhÃƒÆ’Ã‚Â´ne wine that meets this relatively low alcohol threshold. I’ll be especially looking for your impressions of how much flavor, if any, is missing from your selection.
Join me on June 14th for this event and once you post, please trackback to this entry or drop me an email with a link to your post so I can complete the summary.