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.
The Splendid Table is radio's preeminent food program, airing on more than 300 public radio stations in the United States, plus SIRIUS satellite radio and World Radio Switzerland. Host Lynne Rossetto Kasper and producer Sally Swift create this award-winning program that explores the entire spectrum of food: from cheese making to finding wine bargains to the science of a great cup of coffee great to the best little greasy spoons in America.