Low ABV wine production methods ‘could be used’ to tackle climate change

27th July, 2020 by Edith Hancock

Some estates in New Zealand are harvesting earlier to deliver aromatic wines at under 10% ABV, but their canopy management techniques could also help others to warmer summers, according to Marlborough’s John Forrest.

Winemaking techniques being used in New Zealand to make lighter Pinot Gris and Sauvignon Blancs could be applied in the fight against climate change, according to one leading light in the country’s lower ABV movement.

While some companies are launching low ABV wines with mixed success, others have found it easier to meet the consumer half-way. There are now 60 different skus of lighter wine being produced in New Zealand. In fact, the country is the top-producer of not low, but lower alcohol wines in the world. The category’s growth even prompted the formation of a joint industry initiative of winegrowers, government and wine companies called NZ Lighter Wines Research Programme and, in 2014, a NZ$17m research and development programme to help more producers join in.

John Forrest of Marlborough estate Forest Wines, launched a lower ABV wine range in the UK, called The Doctors’, last year after close to 15 years of research and development. First, he tried removing the….

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