For those who favour milder wines, locating options with an alcohol content below 14 per cent can be challenging at times. A rising trend in alcohol content in wines over recent years can be linked to two causes.
Primarily, as global climates become warmer, grapes collect more sugar, which then transforms into greater levels of alcohol during fermentation. To put it simply, increased sugar equates to higher alcohol content, unless fermentation is halted early, resulting in a sweet wine. Due to climate change, traditional wine-making regions are experiencing higher temperatures, leading to their wines exhibiting amplified alcohol levels. Previously, areas like Bordeaux occasionally found it hard to attain full grape ripeness, producing wines with an average 12.5-13.5 per cent ABV. However, modern estimates often reach 14-15 per cent ABV, with some exceptionally robust at 15 per cent. Regions with hotter climates, like California, occasionally exceed this, reaching up to 17 per cent alcohol content.
The second factor is a matter of preference: Consumers enjoy it. Milder wines are typically more refreshing and acidic, whilst full-bodied, or ‘fruit bombs’, have a ripe, smooth taste and are easy to consume. The fascination with full-bodied wines spans beyond Ireland and is seen in several of the world’s largest wine markets. It’s not just everyday wine drinkers who favor robust wines, many expert judges and critics also offer them higher scores.
If wine-makers desire to reduce alcohol content, they could opt to harvest their grapes sooner or consider planting in cooler regions. However, despite some regions fearful for their future in an ever-changing climate, many are content with producing wines at 14-14.5 per cent ABV. It’s also worth noting that a tolerance of 0.5 per cent in either direction when labelling a wine is permitted (1.5 per cent in the US), so a wine labelled as 13.5 per cent could actually be 14 per cent or 13 per cent.