Many a debate has been had regarding the increase in alcohol percent in wine over time. Some like the higher alcohol wines, some hate them, and others don’t care what the alcohol percent is as long as the wine is well balanced.
According to a study conducted by the American Association of Wine Economists looking at data from 1992-2009, average alcohol in wine increased 1.12%.
The wine geeks among us talk about fruit bombs and the Parker effect but the more casual wine lover may just want to know if it drinking the higher alcohol wine is okay or if they are in danger of passing out on the cheese tray (note – I’m not addressing how high alcohol wines affect driving – not my area of expertise).
Found on the wine label, the alcohol percent tells us how much of what we are drinking is pure alcohol. To figure out how much is in your glass of wine, multiple the ounces (5 ounces in a standard pour) with the alcohol percent (ABV).
In a glass of a moderate 13% ABV wine, 0.65 ounces is alcohol. Move this up to a hefty 15% ABV and you get 0.75 ounces of alcohol in your glass. A difference of 0.10 doesn’t sound like much but make your glass a bottle (25.4 ounces) and the difference would be an extra 0.51 ounces, almost an extra glass of wine.
Putting this into another perspective, a typical shot glass with 1.5 ounces of vodka at 38% ABV will give you 0.57 ounces of alcohol. Most people consume wine at a very different rate than they do a shot, which is why that shot hits you much harder than a glass of wine consumed over time.
Multiple factors play into how alcohol is absorbed by each of us – genetics, gender, weight and lean mass, how often you consume alcohol, whether you are eating, and the period of time over which you are drinking.
For me, drinking a glass or two of a higher ABV wine probably wouldn’t make a difference. How about if I had a bottle? The ABV may make a difference, but in reality I’m pretty much done after 2 or 3 glasses. Regardless of whether it’s 13% or 15% alcohol, having the 4th or 5th glass would probably result in me passed out on my dessert.
Hey #winechat friends,
Dave and I are looking for some feedback on #winechat! Please tell us what you like, don’t like, thoughts for improvement …
Bill Eyer from Cuvee Corner, along with some West Coast friends, is proposing starting #winechatwest, which would start right after #winechat and have a different topic than #winechat.
What do you think?
- Do you prefer keeping it to an hour and having folks across North America on at the same time?
- Stay as one community or split off into two based on timezone?
- Would switching to Sunday be preferable so that timezone isn’t as big of an issue?
- Do you want a 2 hour #winechat?
- If extended to 2 hours, would you preferthe topic stays the same, or switch?
- If extended to 2 hours, same hashtag (#winechat) or change the 2nd hour to #winechatwest?
#winechat is such an amazing community that Dave and I want to ensure that those who make it so great continue to shape its path forward! Looking forward to hearing your comments and suggestions -
Cheers!
La Crema was established in 1979 in the Russian River Valley. Expansion over the years resulted in additional land in Los Carneros, the Anderson Valley, the Sonoma Coast and Monterey.
Owned by wine giant Kendall Jackson since 1993, La Crema is easily found in most wine stores and many restaurants. The winery itself is not open for visits but has a tasting room in downtown Healdsburg.
Elizabeth Grant-Douglas was recently promoted to winemaker and the 2011′s will be the first to bear her signature. She replaces ten year winemaker Melissa Stackhouse who she had worked under for many years. Given that consistency is a trademark for this brand, it will be interesting to see if any changes result.
Sonoma Coast Pinot Noir
La Crema’s Sonoma Coast vineyard is characterized by a climate cooled by ocean wind and fog. The slow ripening of the pinot noir grapes allows for an extended hang time, resulting in higher acidity.
After handpicking, the grapes ares cold soaked for 5 to 8 days then aged after fermentation in French oak barrels (26% new). The cold soaking creates a deep red ruby colored wine.
This medium bodied wine gives off cherries on the nose and palate. A touch of of spice and vanilla from the oak barrels imparts a nice finish. The high acidity makes this a very food friendly and accessible wine and will appeal to most wine drinkers. Can you do better for the price? I think so, although this isn’t a bad option to please a crowd.
Grapes: 100% Pinot Noir
Alcohol: 13.8%
Retail price: $24.00
From: Sonoma Coast, CA
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