While two in three Americans are considered overweight, it’s boom times for Fitbit and CrossFit, kale and quinoa. Even McDonald’s sells salads. Food and drink companies face unprecedented pressure to divulge what’s really in their products, and the calorific content of alcohol – including wine – has inevitably come under the spotlight. The timing of this scrutiny over alcohol and calories couldn’t have come at a worse time for the industry – research papers have shown that rising alcohol levels in wine over the past 30 years aren’t a figment of the imagination. No wonder there’s been a rise in interest for lower-alcohol and reduced-calorie wines in the past decade.
To read the rest of this article, visit issue 1, 2017 page 78 of Wine Business International
