Attentive readers will know of my dream to drink wines that offer the same flavours and pleasure as many of today’s blockbusters but with lower alcohol levels.
Michel Rolland was in London last week and admitted, “my dream is to make the same wines but with less alcohol”. One of his most intriguing references was to an unnamed French company which is apparently working on applying reverse osmosis techniques to remove excess sugar from grape musts. He pointed out that so far the technology is expensive and has not yet been fully adapted to the wine business’s specific needs, but...
