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Mar 2, 2014 07:56 AM

The Wine Industry Thinks It's Getting Us Drunk Too Quickly

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    1. As always, liquor is quicker. I'm sure there's some kind of market for low alcohol wine, but....whatever.

      2 Replies
      1. re: coll

        I wouldn't think it's a market for "low alcohol wines," as in "I want my Napa Cabernet to be 7 percent alcohol instead of 14," but rather trying to get back to a more reasonable level of alcohol -- say 12.5-13.5%

        1. re: zin1953

          Well that sounds reasonable. I thought they were thinking of the stuff they sell in supermarkets here in NY (under 5%!)Just better quality or something...sorry the story didn't load for me.

      2. Just think, about 2007 (back when his site was open to the public), Parker, in one of those revealing, potentially embarassing frank outbursts, denounced one wine dealer's choice not to carry recent high-alcohol wines as "appallingly stupid, frighteningly arbitrary, and like some part of a police state's mentality." No doubt he has said something similar now about this larger industry trend.

        (At that time, much West-Coast mirth was occasioned by a parallel remark by Squires, Parker's online host, to the effect that Squires had studied California wine for decades and this was the first he'd heard of Darrell Corti, the merchant in question. Corti in fact has been well known, and written about, in California since before Parker started writing about wine and IIRC, Corti was even among the people who experienced the use of 100-point scales -- in Australia, where he was an invited judge -- before Parker "invented" the practice.)

        2 Replies
        1. re: eatzalot

          I first met Darell back in the 1970s . . . he was an amazing fount of knowledge then, and he remains so today.

          1. re: zin1953

            Yes, and Corti wrote one of the chapters in the epic UC-Press "Book of California Wine" (on the history of California "dessert wines") -- before anyone outside Baltimore, probably including Mark Squires, heard of Robert Parker.

            But thinking through the implications of Parker's name-calling outburst, since ALL retailers severely select from among a much larger range of available wines to sell, and since the retailer's livelihood depends on satisfying customers, Parker evidently though retailing per se "stupid, arbitrary," etc. Unless he meant just retailer choices differering from his own taste.

        2. The Scientific American article cited in that piece goes into some detail about what Metschnikowia pulcherrima produces in place of the reduced ethanol: