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‘Edible Santa Barbara’ talks “low alcohol” wines

‘Edible Santa Barbara’ talks “low alcohol” wines

The fall issue of Edible Santa Barbara features an interesting article on the resurgence “low alcohol” wines. It’s nice to see more winemakers in California factoring in alcohol content, but it’s certainly not the only thing to consider.

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‘Gavin Chanin, head winemaker of Lutum and his own label Chanin Wine, is a big believer in low-alcohol wine or, as he likes to call it, “normal wine.” He explains, “It’s easy to quantify a low-alcohol wine but when you think about it, it’s not just about alcohol. A lot of us who make this have changed how we talk about it. After the style came into vogue, there were people just making low-alcohol wines. But when you tried some of those wines, which were unbalanced, you realized there are a million other things involved. You can’t just tweak one number and expect good results from it.”