tag:blogger.com,1999:blog-2680160598961756800.post4823157905184378552..comments2011-11-25T13:51:22.700-08:00Mike Dunnehttp://www.blogger.com/profile/14496499437274796935noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2680160598961756800.post-41728107242455412762011-11-25T13:51:22.700-08:002011-11-25T13:51:22.700-08:00I like Darryll a lot. He did one of the critic’s on my book "The Pope of Wine" and helped me immensely. However, he realized that he shot himself in the foot with his early comment on his stance on high alcohol wines. As a wine maker and wine buyer for years you just have to realize that Mother Nature will throw anything at you. When you are deciding when to pick and your total acidity could be a little higher naturally, or that ‘hang time’ will render higher quality, you can wait a few more days. This also allows you to not have to acidify- something that we purists dislike. As you wait for the TA and maybe the pH to get a little higher you sacrifice the higher sugars. So what? In the end that gives us a more balanced wine- albeit higher in alcohol. My answer to higher alcohol wines is drinking less of the bottle. Save some for tomorrow.Leslie Hennessyhttp://www.gourmetwines.comnoreply@blogger.comtag:blogger.com,1999:blog-2680160598961756800.post-59662874744358022592011-11-24T16:50:32.247-08:002011-11-24T16:50:32.247-08:00well he did say he was going to stock wines above 14% if he liked em because it was his storeJon Campbellnoreply@blogger.com