US consumers have arrived later than many others to the threshold of lower alcohol wines - not surprising for a country whose wine industry largely is known for cranking out high-alcohol, blockbuster bottlings. It's no surprise that US wine production has been slow to pursue the idea. That stands in grand contrast to the Moscato craze seven to eight years ago. (Ironically, many of those Moscatos were lower in alcohol.) The Moscato craze was easier to develop as sweet, low alcohol Moscato has been made - and made well - for a very long time. However, developing a dry, flavorful, low-alcohol wine is much trickier. I admit that I wondered if these wines would be more like "sunny with a chance of flavor".

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