Ironically, Comte Alexandre de Lur Saluces, owner of Chateau de Fargues and former co-owner of the fabled Chateau d'Yquem, said that although his area is getting warmer and drier, he feels that "global warming could be a help for Sauternes, and enable any of those who chaptalize
these wines to avoid the practice."He continues, "Many people in Sauternes are producing dry white wines.
It is possible to chaptalize
wine, or add sugar to the grape juice to contribute to the alcohol fermentation.
Wineries in the area are allowed to chaptalize
their wines, but Dyer only did it once, with the Cabernet in 1999.
He doesn't usually have to chaptalize
. "If we reach 22, we generally don't have to chaptalize
"Of course, the winemakers here chaptalize
almost automatically, but so do the Burgundians," he responded to Ted's question about the sugar level that their Pinot fruit achieves.