Fine wine - controlling alcohol in the vineyard
10 Aug 2005 by JR
Eric Lecours, San Francisco: I am most interested in hearing about what can be done in the vineyard to reduce alcohol. For fine wine, this is the area that I believe should be researched. You mentioned in a previous article Jean-Michel Deiss felt his high-density planting of 10,000 vines per ha allowed him to get considered flavour development at 12 per cent potential alcohol (I'm paraphrasing from recollection). My hope is that the makers of fine wine head in this direction with their research dollars (or euros). 

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