Back in the late 80's I can recall drinking Zinfandel from California that was usually about 11-13% abv, briary, fruity with a strong berry character, moderately tannic and was a great change from Cabernet/Merlot based wines. Through the 90's the ripeness and alcohol skyrocketed and seeing 16% abv wines was not unusual. Overly oaky, deeply concentrated and highly alcoholic I moved away from these wines as I didn't enjoy them in the least.

A few years ago I noticed that I was seeing more and more Grenache based wines from California to compete with the Rhone and Spanish Garnacha wines that I enjoyed so much. These wines were ripe and fruity but well balanced and done in a food freindly style that made them appealing on a restaurant wine list or to enjoy at home with casual dinners as the wine complimented so many different food styles. These days I'm finding more and more Grenache wines from California but I notice a trend in ever increasing ripeness and alcohol. Is it just me?