It’s in the grape: New Zealand vintners pioneer low-alcohol techniques
New Zealand's cooler climate is giving its winemakers an edge as they seek to exploit growing global demand for lighter, premium wines, as rising temperatures push up the alcohol content of wines from rivals such as Australia and the United States. The 2015 vintage of the country's flagship Sauvignon Blanc will be the first produced under a government-backed initiative to research and produce wines that dispel the image of low-alcohol, low-calorie wines as overly sweet, inferior tastes.
New Zealand’s cooler climate is giving its winemakers an edge as they seek to exploit growing global demand for lighter, premium wines, as rising temperatures push up the alcohol content of wines from rivals such as Australia and the United States. The 2015 vintage of the country’s flagship Sauvignon Blanc will be the first produced under a government-backed initiative to research and produce wines that dispel the image of low-alcohol, low-calorie wines as overly sweet, inferior tastes.
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