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At the end of the day, there ain’t nothing better than kickin’ back with a glass of wine, my friend. So let’s dive into low alcohol wine and see why it’s good for your health, ya dig?

If you’ve hit up a wine bar or a fancy hotel joint, maybe you noticed those glasses they’re servin’ up are gettin’ bigger, like 50% more volume. Now, you might be thinkin’, so what’s the big deal? Well, lemme tell ya, that’s a reason to be concerned, my friend.

It’s clear as day why they’re doin’ this – to pump up sales and make more moolah for their businesses. I get it, times are tough. But these giant wine glasses, especially in pubs and wine bars, ain’t doin’ any favors for your health.

I reckon there’s plenty of folks out there who agree with me and can’t see what all the fuss is about. Sure, you might only need four of these new mega glasses to polish off a whole bottle instead of the usual six, but are these producers and sellers neglectin’ their moral duty? Some say yes, others say hell no. And that’s where there’s room for low alcohol options, my friend.

As these glass sizes get bigger, the amount of wine in ’em obviously increases, which means you’re knockin’ back more booze than before. And when that happens, your reactions start slowin’ down, ya hear? I ain’t tryin’ to be a party pooper, but if you’re drivin’ a vehicle, you might not even realize you’re past the legal limit ’cause you only had “one glass.”

The key is to be aware of what’s goin’ on and learn more about which wines are gonna pack a serious alcohol punch, and where they’re comin’ from in this big ol’ world.

Now, whether you believe in global warming or not, it don’t matter much. The fact is grapes are gettin’ riper real quick, and that can put winegrowers in a real bind when it comes to harvestin’ ’em.

Here’s the dilemma they face, my friend:

• If they pick them grapes too early (when sugars equal potential alcohol), they’ll end up with high acid levels, resulting in an unbalanced, lackluster wine that ain’t gonna bring much joy. Them grapes gotta be clean and ripe for this option.
• But let’s say they wait too long to harvest, and they end up with low acid levels and sky-high sugars. And you know what them sugars convert to, my friend? Crazy high levels of alcohol. Plus, low acid means the wine won’t age well at all.
• Now, gettin’ it just right ain’t always a piece of cake ’cause that acid-to-sugar balance gotta be perfect for the wine style they’re makin’. Sometimes the weather don’t cooperate, like too much sun or rain, and diseases can mess things up too. We don’t want a flabby, blockbuster wine, just like we don’t want a weak, acidic one.

Every vintage is different, especially from a vineyard perspective, and that’s what makes winemakin’ such an intriguin’ art, my friend.

Now, listen up, just ’cause you come across a low alcohol wine at the store don’t mean it’s inferior in any way. It just means it ain’t gonna knock you off your feet after a few sips. Drinkin’ in moderation, of any alcohol strength, is always the way to go, my friend. ‘Cause at the end of the day, you gotta look after your own health, and that’s why low alcohol wine is good for ya.

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Ihab Salloum