During a recent winery visit, the winemaker noted that he had reduced the alcohol in one wine through a process called reverse osmosis. The wine was lively and well-balanced, and I suspect the additional step did improve the wine, which was also affordably priced. A representative for the winery subsequently cautioned the winemaker that it might be better if he didn't go into such detail. The representative feared possible repercussions from consumers, as well as some wine writers.His worries were probably justified. A lot has been written lately about what defines a "natural" wine, and what sort of winemaking intervention goes too far. Debates among bloggers have gotten heated at times.