Lighten Up in January

Cool Climate Wines for Lower Alcohol Sipping

Whelp, it’s January, and we’re all feeling a bit…heavy.

After all that holiday indulging, no wonder we seek a reset in the food and drink department this time of year. Luckily, there are ways to lighten up your sipping without a joyless Dry January approach.

For wines that are lighter in body, alcohol and calories, many of which are also produced organically and sustainably around the world, look to cool climate regions and sub-regions with cooling influences (mountains, bodies of water, lower nighttime temps, fog).

What is a ‘high alcohol’ wine?

Wine is considered high alcohol when the alcohol by volume (abv) listed on the label is 14% or greater. Wines from warmer, sunnier climates where grapes get riper tend to have higher alcohol by volume.

Because riper grapes accumulate more sugar, more alcohol is created during the fermentation process to make a dry wine. And, except for wines intentionally made with some residual sugar to be off-dry or slightly sweet, lower alcohol usually means fewer calories.

So yes, those big bold California Cabs, rich Bordeaux blends, juicy GSMs from southern France, and spicy Garnacha from Spain, all warm locales, tend to have higher alcohol, fuller body and more calories than say Oregon Pinot Noir or New Zealand Sauvignon Blanc.

Additionally, because grapes for sparkling wine are picked before they’re fully ripe, most sparkling wines including Cava from Spain, Prosecco from Italy and even Champagne tend to be on the low to medium end of the alcohol spectrum, 11-12.5%. Look for the terms Zero Dosage or Brut Nature, Extra Brut and Brut for the lowest added sugar and lower calories.

What do ‘cool climate’ wines taste like?

Wines from cooler climates also have different taste profiles. Cool customers like Riesling, Sauvignon Blanc and Pinot Grigio (whites), along with Pinot Noir, Zweigelt, Gamay and Cab Franc (reds) tend to taste lighter and a little more tart due to their higher acid content.

Cool climate wines are crisp, mineral and herbaceous rather than ripe, tropical and jammy. They are often aged in stainless steel or concrete at cool temperatures to maintain their crisp, fresh taste. Reds, blends and some whites from warm climates are often aged in oak for added richness and flavor.

International varieties like Chardonnay, Cabernet Sauvignon, Merlot and Malbec that grow almost everywhere can taste very different depending on whether they’re grown in a cool climate or a warm one. (Napa Cabs vs. Washington State Cabs; Chablis vs. California Chardonnay, etc.)

Refreshing or powerful. Tart or ripe. Cool climate or warm. No one wine is better than another.

So, if you want to expand your palate and learn more about the many factors including geography and climate that influence a wine’s flavor, while also enjoying some lighter sips, leave some room in your glass this January for cool climate, lower alcohol wines.

Lower Alcohol Wines to Try

In addition to Non-Alcoholic options like the sparkling Pizzolato in the pretty little 375mL bottle, some fun lower alcohol wines we have on the shelf include:

• Giuseppe Luigi Prosecco, Italy, 11.5% abv
• Pizzolato Sparkling Rose, Italy, 11% abv
• 12 e Mezzo Chardonnay, Italy, 12.5% abv
• Blanc Pescador White Blend, Spain, 11% abv
• Illahe Viognier, Oregon, 12.5% abv
• Poggio Anima Grillo, Italy, 12.5% abv
• Figuere White Blend, France, 12.5% abv
• Txomin Etxaniz Rose, Spain, 11% abv
• Amevive Pereipherie, California, 12.4% abv
• 12 e Mezzo Primitivo, Italy, 12.5% abv
• Pietra Majella Montepulciano, Italy, 12.5% abv

– By Alyson Walls, WSET Level 3