Lightweight reds

Readers who share my aversion to heavy alcohol reds have asked to recommend lighter ones.

This subject was well covered by Jane MacQuitty in The Times last Saturday and Andrew Jefford of   Decanter.

Both recommended as lightweight reds the Austrian Bass Zweigelt and Jane Macquitty the John Forrest Pinot Noir from Marlborough New Zealand.

Australasia generally produces wine with less alcohol content. German Rieslings are under 11%

The higher alcohol is attributable to climate change, improved vine growing  and taste – Americans prefer big meaty reds, although the excellent Pinot Noirs from Oregon from the Eyrie Estate are less than 12% and not much less than £30.

My solution is to confine myself to one glass of any red more than 14%.  This has another consequence namely a powerful red will improve over days provided the corkage is adequate.  I like the rubber cork and a gadget which pumps all the air from it.