Though illegal in France, California winemakers have long been adding water to their wine to tone down the alcohol. In fact, adding water at any point in the winemaking process is now illegal in all countries that are members of the International Organization of Vine and Wine.
The necessity of adding water is a matter of simple chemistry for winemakers such as D'Alfonso and Wente. In much of California, sugars develop early in wine grapes and continue to build up until harvest. The rest of the flavors and tannins that make great wine may not show until later, in some cases not until the grapes are overripe.
Now many winemakers are starting to question whether improved flavor intensity should be achieved through the questionable practice of 'watering back' their wines.
Wineries uncork a secret - Makers add water to control sugar
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