There I was, at my desk, feeling sorry for myself, when a work pal said he wasn’t 100% that morning.
He’d opened an Australian shiraz the night before and his senses weren’t tickety-boo.
I sympathised. We compared notes and we’d only had a couple of glasses of red on a school night.
My red (more of it later) was from the south of France with an abv of 14%.
It got me a-thinking; does everyone know why there’s a variation of alcohol percentages in wines?