Is there a relationship between the flavour depth and complexity of red wine and its alcohol content? —R.B., Hobart Low and no-alcohol “wines” are thin and taste nothing like wine that contains alcohol.
However, in conventional red wines, with alcohol strength between 12.5 per cent and 14.5 per cent, there’s little or no correlation between alcohol content and flavour.
The most important determinants of flavour depth and complexity are the grape variety and the place where the grapes were grown. Higher-alcohol reds do tend to be fuller-bodied, but there are plenty of examples of reds with moderate alcohol that are full-bodied and powerful. Warm-climate reds from Barossa and McLaren Vale also tend to have deeper colour, more tannin and body that are independent of their alcohol strengths, and that’s mostly a function of climate.
You say you’ve moved to Tasmania recently and while you enjoy “rich” McLaren Vale shiraz, you’re finding Tasmanian pinot noir “thinner”. I’d describe Tassie pinot noir as generally lighter than most other reds, especially McLaren Vale shiraz. Not necessarily thinner, but lighter-bodied, less rich, less powerful and usually a little less alcoholic.
Consequently, pinot noir goes well with very different foods compared with, say, a big McLaren Vale shiraz: seafood and poultry rather than hearty beef. Is Australian red wine becoming more alcoholic because of climate change? Shiraz can ripen and produce excellent wine in Tasmania’s.
