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Time to water our wine?

The strength of wine has increased progressively over the years. At one time in France we used to buy local cheap wine, which was either 9%. 10%, or 11%, depending on price. Now it is quite difficult to find a bottle of wine that is less than 13% and we are being told that even this is an underestimate, with the true strength being more like 13.6%. And there is a rising incidence of alcoholic liver disease.

In classical times it was customary to dilute wine with water and if you didn't you were regarded as a drunkard. We don't know what the strength of wine was at that time but it is unlikely to have been more than it is now. So Is it perhaps time to go back to the practice of watering our wine?

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