High alcohol volume not a problem for Washington wines _ yet

THE ASSOCIATED PRESS

YAKIMA, Wash. -- Washington winemakers haven't really had to deal with rising alcohol volumes in their wines, but that doesn't mean they won't have to in the future.

Warm temperatures increase the chances that sugar levels will increase in grapes, thereby increasing the alcohol volume. Rising alcohol volumes already are being seen in some places as growers allow the grapes to hang on the vines longer to achieve a desired effect.

Some critics say vintners should take care to address the issue in California, where wines have been creeping past 14 percent alcohol and even into the 15 percent to 16 percent range.

Washington state hasn't had to address the issue just yet, but may in the future if temperatures continue to warm, said Shayn Bjornholm, education director for the Washington Wine Commission, a promotional state agency funded by fees on member wineries and growers.

Washington wines have seen about a half-percent increase in alcohol volume on average in the past 10 years, he said.

"That's very, very indicative. The whole world has done this - California, France, Spain," Bjornholm said Friday. "It's more about growing practices than temperatures. People are making wine to meet certain qualities, and you need to keep the grape on the vine long enough to do that."

But with Washington's high daytime temperatures come cooler evenings, which balance the effect, he said.

"Of all the wine growing regions, we have the greatest shifts, which allows our grapes to retain their natural acids," Bjornholm said. "It's exceptionally good for balancing the perception of alcohol on the palate."