Less booze, more fruit: a wine revolution

Unlike high abvs and their soft, ripe flavours, lower-alcohol wines lend themselves to sharp fruit flavours that pair brilliantly with foodI recently took part in a debate about alcohol in wine and the effect it has on the way it tastes. It’s obviously part of what makes wine what it is, but the levels have been creeping up relentlessly over recent years – some still wines now hit 16% abv, which is practically the level of a fortified wine.In fact, it has got to the point where it&rs