One of the least inspiring tastings I have tackled this year is of the following wines submitted by members of the UK Wine & Spirit Trade Association for a tasting to follow a forum on lower-alcohol wines, about which I have written in the FT and Free for all . As you will see below, wines that are naturally lower in alcohol tend to be very much more delicious than those that have had their alcohol reduced by some physical way such as reverse osmosis or spinning cone (explanations tomorrow or in your online Oxford Companion to Wine ). And many of those whose alcohol levels have been tamed by picking the grapes...
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