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Barrels get bigger and a call for less manipulation in the cellar
David Schildknecht, US: Just a few points in your Four new ways to reduce alcohol levels posting to amplify and to relate back to earlier discussions of these issues on purple pages. (Indeed, if you feel that what follows has already been said as well before, please disregard.) Michel Rolland's comment that his "dream is to make the same wine but with less alcohol" corresponds uncannily to his oft-quoted dictum more-or-less to the effect that 'the only thing less than perfect about a new barrel as a vinificatory vessel is the taste of the wood." Cynics may roll their eyes. Rolland-bashing has become fashionable post- Mondovino -...
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