A bottle of '08 Canard Sauvage Dry Creek Valley zinfandel went well with a heavily herbed charcoal grilled leg of lamb in a Mediterranean style. A modern fruit bomb, but still. However, as I felt a buzz on early, I saw the alcohol level was 15.5%. The '70 Ch. Mouton Baron Philippe I reported on a month or so ago was a full rich nice wine, at only 11.5%. I want a wine I can enjoy with my dinner, and still get up out of my chair!
Is it so hard to make good wines in the older style, or with full ripe flavours, but not a load of alcohol? Is that too much to ask?
Jim