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Types of riesling wine12/7/2023 ![]() It had no flavor."īeth said her father went to a wine conference in Geisenheim, Germany, and saw a presentation about the relationship between the canopy of leaves that a grapevine produces, and the amount of sugar in its grapes. "Then once it finished ferment the aroma disappeared, and we had a tank full of battery acid. "It smelled amazing," Beth Forrest said, while on a visit Wednesday to Napa. ![]() Forrest tried making one, but decided it was cloying. But most consumers wouldn't drink a Sauvignon Blanc that sweet. He also was one of the founders of Sustainable Wine New Zealand.įor 20 years, John Forrest worked on a way to make a Sauvignon Blanc with roughly the same alcohol level, 9 percent, as the winery's The Doctors' brand Riesling (which is not sold in the US because, Beth said, Gallo holds a wine trademark on Doctor.) That wine gets alcohol that low by stopping fermentation with 35 grams of residual sugar, which works for Riesling, especially a fresh one with a low pH of 2.99. Beth says her father is a "mad scientist" who was one of the leaders of the group that moved the entire country's wines away from corks and into screwcaps. It also has important implications for climate change, as wineries try to keep growing the same varieties and hope for the same alcohol levels despite temperatures that creep up every year.īeth Forrest is the daughter of John Forrest, a retired neurophysiologist who founded Forrest Winery in Marlborough. If other wineries can replicate the method, it won't just mean you can drink more wine without getting wasted. You just need to remove some leaves – but the right leaves. One New Zealand winery has discovered a way to reduce alcohol purely through farming, and it's much easier than you'd think. The World's Most Expensive New Zealand Wines While sales of wine overall are down slightly, sales of "Better for You" wines with lower alcohol grew 9.1 percent in the year ending in August, according to Nielsen, after growing 11.7 percent in the previous year.īut most reduced-alcohol wines are made through a mechanical process that also strips out some flavor, making them unsatisfying for wine lovers. Reduced-alcohol wine is one of the fastest-growing segments of the industry. © Shutterstock | Marlborough's sunny basin offers the perfect conditions to produce low-alcohol wines.
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