RO, was Three Questions About French & Australian Riesling

Ian Hoare particular expensive things as a encouraged. and where alcohol

Ian, During my visit to Bordeaux last year, virtually every Chateau that we visited, Margaux, Mouton, both Pichons, Lynch Bages, Cos d'Estornel, Pavie, Mondotte, etc. were quite vocal about the use of RO, concentrators, rotogravure (sp), micro-oxygenation, and all sorts of techniques to get more concentration, higher alcohol and softer tannins from their wines. Basically they shrugged (the French shrug) and said "it is what the market wants so that is what we give". Given all of the agricultral regulations they felt that technology gave them the tools that they needed to compete. They also felt that the higher alcohol levels gave a richer mouthfeel and a bigger flavor to the wines. While all declined comment on pricing they all recognized that in order to compete in a world market that things had to change and most conversations started and ended with the French shrug. For the uninitiated the French shrug is a body movement where the shoulders move upwards towards the ears while the head moves down into the shoulders. This is accompanied by a palms up gesture, a slight rolling of the eyes to the side and a slight exhale through pursed lips prducing a soft "puh" sound. I found it to be fairly universal in France and is used to start and end many conversations...:-) "puh"