Cutting Back on Alcohol Intake with Classic, Lower-Alcohol Wines

Feb 5, 2025 | Articles, Featured Articles

By John McDermott

Last month, the U.S. Surgeon General delivered an advisory that identified “alcohol use as a leading preventable cause of cancer in the United States.” For those of us who have spent years enjoying and even rigorously studying the pleasures and complexities of wine, this advisory was a bit jarring. In my case, it spurred some reflection of my own on alcohol consumption habits. It also got me thinking more intently about traditionally lower-alcohol wines.

To be clear, I love wine in all its manifestations. Indeed, the cold of recent weeks on the USA’s East Coast has had me reaching more frequently for bigger, more robust–and yes, frequently higher alcohol–wines, like Saint-Émilion from Bordeaux or domestic Cabernets. Yet, the recent emphasis on alcohol’s health risks prompted me to wonder: Why not explore styles that are traditionally lower in alcohol, but still offer the complexity, depth, and age-ability I crave? This wasn’t a turn to artificially-dealcoholized products (though there’s a place for everything and we’ve seen great advances in this space as well), it was about reconnecting with the rich heritage of winemaking regions that have historically made wines with lower alcohol levels.

I began by doing a bit of math. A standard 5-ounce pour of 15% alcohol wine contains around 22 milliliters of pure alcohol, while a glass of 12% alcohol wine has closer to 18 milliliters. While a 3 ml difference in alcohol may not sound colossal, it represents about 20% less total alcohol per glass. Over the course of an evening, that discrepancy can really add up. Below, we take a tour of three wine styles in which you can regularly find gems that clock in at under or around 12% alcohol: German Rieslings, Beaujolais, and Cava.

German Rieslings

German Rieslings have long been a favorite of mine. Imagine swirling a wine that can evoke bracing mountain streams, fresh citrus zest, and slate-y mineral notes—that all comes together in the most wonderful way. These wines have an uncanny ability to fuse pure refreshment with profound complexity and, often, sweetness in varying degrees. They can range anywhere from bone dry renditions to a super-delicate Kabinett to a richer Spätlese or Auslese, all tied together by a zesty undercurrent of acidity that keeps the palate lively and engaged.

Here’s the intriguing part: the residual sugar in many German Rieslings actually helps keep alcohol levels low. Since not all the grapes’ sugars are fermented into alcohol, the alcohol often hovers in the single digits or low double digits. That residual sugar results in a sweetness that, if well managed, is balanced by an almost electric bolt of acidity. Even at, say, 8 or 9% alcohol, these wines can pack an astounding aromatic punch with impactful flavors as well. Over time, they develop “petrol” notes (a long-standing descriptor for a compound abbreviated to “TDN”), along with layers of stone fruit, minerality, and complex floral undertones. Kabinetts–picked at the lowest sugar levels–remain delightfully nimble, whereas Spätlesen–picked at slightly higher sugar levels–add more heft and succulent fruit. Auslesen (the plural for Auslese wines), with the highest sugar levels of the three–deliver a luscious texture that can carry them for decades in a good cellar.

Some of the best and most widely distributed producers to look out for include, Dr. Loosen, Selbach-Oster, J. J. Prum, and Donhoff. Between these producers, you can find phenomenal offerings dipping below $25 on the low end and going up into the hundreds of dollars on the high-end.

Beaujolais

Switching gears from Germany to France, the Beaujolais region–technically part of Burgundy– has often been overshadowed by its more famous Pinot Noir cousins to the north. But Gamay,the star grape of Beaujolais, has its own suite of expressive talents. The region’s ten Crus, from Morgon and Moulin-à-Vent to Fleurie and Côte de Brouilly, are capable of producing wines that merge a bright core of red fruit with earthy, mineral complexities that broaden over time.

The typical alcohol in these wines, roughly in the range of 13%, makes these wines approachable in more ways than one. They are often exuberantly perfumed with red fruits and floral notes, with some showing a complex earthiness and even spiced notes. In some ways, Cru Beaujolais is reminiscent of older Burgundies at a fraction of the cost, which hearkens back to my interest in unearthing hidden gems that don’t break the bank—a theme I’ve explored many times in my wine journey.

Step into any brasserie in Lyon, one of the major population centers near the region, and you are guaranteed to find a house red consisting of a Beaujolais that, for a few Euros per glass, offers an uncomplicated, delicious and refreshing experience. Step up to a bottle of cru Beaujolais from one of the villages used as examples above, and you’ll often find a wine with depth, complexity, and even age-ability. Some producers to look out for include Jean Foillard, Alex Foillard (the son of Jean, who has become a name in his own right), Château Thivin, and Clos de la Roilette.

Cava: The Underdog Sparkler with Surprising Depth

If there’s a style of wine that always feels celebratory, it would be sparkling. Champagne might reign supreme in the popular imagination, but Spain’s Cava stands as a compelling alternative—especially if you’re looking for something that is more affordable and also resides comfortably in the realm of lower alcohol. By law, Cava generally hits between 10.8% and 12.8%, making it a natural fit for anyone seeking a lighter approach. The wine is typically crafted from local grapes such as Macabeo, Xarel·lo, and Parellada, though Chardonnay sometimes plays a role. While basic bottlings might be light and citrus-driven (standing as a refreshing aperitif or an easy accompaniment to salty snacks), longer-aged versions can deliver a complexity that echoes some of the best sparkling wines anywhere.

A well-aged Reserva or Gran Reserva Cava can develop remarkable autolytic notes–those toasty, brioche, or yeasty tones that come from extended contact with the lees (the spent yeast cells left after fermentation). The best part is that the moderate alcohol level keeps the wine zesty and bright. Each sip brims with a balance of acidity and subtle fruit character, often joined by a gentle, toasty whisper that lingers on the finish.

Cava is also often quite affordable, making it possible to indulge in a mid-week effervescence without blowing the monthly budget. You can pick up a bottle that encapsulates the best of the style—finesse, acidity, depth—while still maintaining a modest alcohol and a modest price tag, all in one delightful package. Producers to look out for include Juvé & Camps, Avinyo, and Roger Goulart.

Lower Alcohol Doesn’t Mean Lower Pleasure

The recent advisory from the Surgeon General may have been alarming, but I see it as an opportunity to expand horizons rather than restrict them. Am I advocating for drinking solely low-alcohol wines, or purging your cellar of higher alcohol wines such as Châteauneuf-du-Pape, Bordeaux, or Napa Cabernets? Not at all. I love all of these wines and will continue to enjoy them with regularity. But, if you’re searching for a way to reduce your alcohol intake while still imbibing, stocking up on German Rieslings, Cru Beaujolais, or thoughtfully crafted Cavas can give you that option. And the broader takeaway is that “lower alcohol” shouldn’t be mistaken for “less interesting.” These are timeless, classic wines that should be a part of any well-rounded collection, and the fact that they are naturally lower in alcohol is only an added benefit.

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Photo: By Michael Franz, of the ultra-steep Ürziger Würzgarten vineyard—mostly planted to Riesling—in Germany’s Mosel Valley