On May 17, 8:56*am, Mike Tommasi > wrote:
> On 17/05/2011 11:44, st.helier wrote:
>
> >> Any wine with more than about 13-13.5% alcohol has been fortified in
> >> some way.
>
> > Again, an erroneous statement - some grape varieties (Zinfandel to name
> > one) will reach alcohol levels way in excess of 13.5% (16% is not
> > unheard of) without being fortified???
>
> I have seen 16 in Bandol no problem
>
> >> Current wines are higher in alcohol than wines 30 years ago, by
> >> 1-1.5%. I think that's secondary to global warning.
>
> > More probably riper grapes through differing viticultural techniques.
>
> Agreed, plus the old race to have the highest octane. *Anyhow in
> Provence if you get a wine under 14 you are either cheating or making
> crap wine. Even more so in Cali.

I could show quite a few non-crap wines (imho) from Cali that are
under 14.