I just bottled a 5 gallon batch of Carignane wine made from fresh
(California) grapes. Brix was an even 23 and it fermented to dryness,
so that would put it in around 13% alcohol by volume. The wine tastes
fine except that the alcohol is quite noticeable... and leaves a hot
alcoholic aftertaste.

I've never had this happen before... will the alcoholic kick mellow
out over time in the bottle? Or am I stuck with firewater?

Any ideas why a medium-bodied red wine at 13% abv would taste so
alcoholic?

-Travis