“In the long run, it’s not wonderful. Wine producers have traditionally valued concentration of flavor over yield; the balance of flavors over accelerated speed. A grape overexposed to heat develops too much sugar, which is the ingredient that turns to alcohol. Thus an overly hot year makes the wine too alcoholic. Which is fine if one just wants to get tipsy faster, but excessive alcohol also creates that hot feeling on the tongue, which masks the flavor of the wine.”