There are plans to state the level of residual sugar on the labels of wines from Alsace in future. The new chairman of the Alsace wine producers association CIVA (Conseil Interprofessionnel des Vins d'Alsace), Rémy Gresser, announced this. He produces wine along biodynamic lines, and already uses a system of announcing residual sugar for his own wines. According to Gresser, current information given is "incomplete". In future, the sugar content is to be stated on a scale of one to five. Until such a system is finally and officially approved, he recommends producers should use the terms sec, demi-sec, moelleux and liquoreux. According to Gresser, the wine industry should agree on a "general system" of characterizing the taste profile. After all, labels offer a "fantastic opportunity of communicating with the customer, it is a pity this platform is not sued to a greater extent". (MW/press release)