Wine punch: High-alcohol wines becoming more prevalent. Where's the sublety?

on 11/08/10 at 1:15 am


About a month ago, New York Times wine writer Eric Asimov wrote a column deriding the increasingly high alcohol content of highly rated wines.

He’s only three years behind Bruce Nichols, a local wine consultant and wholesaler. In September 2007, Nichols wrote an entry in his online newsletter “A Nichols Worth of Wine” asking the question “Are alcohol levels too high?”

His answer then — a resounding yes.

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