Vintage Roots' Selection of Organic and Biodynamic Wines


…these days there seems to be more interest in lower or reasonable alcohol level wines. Harping back to the old days when we started our organic wine business in 1986, all our wines were European and were between 11.5% and 13%. Since then there has been a tendency for a steady increasing of alcohol volumes, and this is both due to climate change and the fact that we list many more New World wines.

After all, more sunshine and heat means riper grapes with higher sugar levels, which consequently leads to more alcohol. These days many red wines are between 14% – 15% in strength and drinking half a bottle or more of a wine this strong can have a much bigger affect on the body than a wine at 11 or 12%. There’s even a fair bit of rumour that many wines actually under declare their volume on the label. For UK labelling law, the alcohol volume must be rounded to the nearest half degree, so a wine at 14.2% will be labelled 14%.

There is in fact a distinct disadvantage for wines to be declared above 15% on the label, as this immediately attracts a much higher alcohol tax. At time of writing this would be £2.53 as compared to £1.90 (under 15%) per standard 75cl bottle of wine. Remember there is also VAT put on this tax at 20% also! At the other end of the scale, sadly there is no alcohol tax relief on lower alcohol wines until you reach 5.5% or less. A strange system really, at a time there is so much in the news about the dangers of excess alcohol. And why we should be paying more for the gas in our sparkling wines (even though they are usually only 12% alcohol) is another curiosity (£2.44 per bottle as compared to £1.90 for still wine of same strength).

Alcohol volume in wines isn’t just about climate, it’s also about trends and style choices. If choosing to harvest later when the grapes are riper, the resulting wine will more likely be richer, more intense and of bigger flavour and alcohol, which has been a popular well liked (and successful in wine competitions) style. This is all very well if the components of flavour are in balance and we would agree that some of our very best and most expressive wines, fall into this category.

So, how to change back to lowering alcohol levels? Not easy, as vignerons and winemakers must be careful not to alter the overall structure and appeal of their wines too much. Careful work in the vineyard, with which organic and biodynamic producers may often have a head start in will help, such as use of compost and manual tilling of the soil. This coupled with canopy (the vine leaves which through photosynthesis produce the sugars in grapes) management, pruning decisions, use of biodynamic sprays etc can all help grapes reach an optimum physiological ripeness  at a time the sugar ripeness of the grape is not too elevated resulting in the unwanted excessively high alcohol volumes.


As you might (or might not) expect, technological methods have been developed to adjust alcohol levels in commercial wine. There’s reverse osmosis and spinning cone methods which both extract alcohol from the wine by somewhat unnatural methods, we know of no organic producers using these methods for organic wines. No doubt there might be GM yeasts to do the same job appearing soon, (Chateau 11.75% anyone?!). Why not just add water? Well that solution is banned for all wine production – though water into wine does sound familiar!

We fully support the rights of consumers to make choices and have therefore re-introduced alcohol volumes in both our Wine List and website when they fall outside the average 12.5% – 13.5% range. We would (and do) encourage some of our producers to move towards lowering the alcohol in their wines by a half or one percent, when conditions allow for it, but at the same time would always encourage them to make their best quality and most balanced wine for the enjoyment of you, the wine lover. Alcohol volumes are specific quite often to the vintage, and we make every effort to keep this up to date. If in doubt please feel free to check with us on the phone.

Alcohol levels

Drinking a higher alcohol wine might lead to a worse ‘morning after’ feeling, but we would suggest that drinking more water and drinking with or after food only will help, or of course simply drinking a little less!

As yet we only have one truly ‘low alcohol’ (5.5% or lower) wine from innovative Italian producer, Giol. Made using a blend of his organic Merlot wine blended with fruit juices and lightly carbonating, he has been able to make a delicious 5.5% drink which can be likened to ‘sparkling Sangria’. Refreshing, light and fruity it can be enjoyed anytime by most people very easily, either chilled, over ice or at room temperature.


Browse all lower acl wines

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