We all know that not all wines have the same alcohol content. Take a German Riesling, which may have half the alcohol content of a California or Australian Riesling. French Champagne is likely to be 25% more alcoholic than Italian Spumante, while California Zinfandel is likely to be close to fortified wine levels.

The alcohol content of wine has generally been on the rise in recent decades, as high-alcohol wines with rich fruit flavors are more appealing to consumers. These rich fruit flavors are derived from the fact that grapes produced in warm climates are able to fully ripen, and fully ripened grapes are high in glucose. The higher the sugar content, the more alcohol is produced in the wine fermentation process.

California is a prime example of how climate affects grape ripening. For the past 15 to 20 years, temperatures in California's wine-growing regions have risen steadily year over year. Australia, Spain, and South America also showed the same situation.

Of course, not all wine regions have hot climates. Germany is located in the north and belongs to a cold climate region, so the grapes in this region are slow to ripen and the Riesling produced in this region has a lower alcohol content. Another example is Oregon, which belongs to the cold northwest region. Compared with California Pinot Noir, Oregon Pinot Noir is lighter in body, lower in alcohol and drier in taste.

There is data showing that alcohol content affects the flavor and structure of wine. The evaporation of alcohol makes it easier for us to perceive the aroma of wine. Alcohol also increases the viscosity of wine, promoting the balance between acidity and sweetness. However, it should be noted that too high alcohol content will mask the flavor and aroma of the wine, resulting in an excessively hot and spicy feeling. If you're in doubt, take a sip of zero-alcohol wine and feel the difference.