Lots of insight on shochu last post by Brandon Ford, Timothy "Jeremy" White, Mark Guillaudeu, Robert Gomez, Peter Plaehn and Jeremy Eubanks.
This week: Solera as a tool
What is the purpose of this technique? What happens to the abv as the wine ages? Name another 3 regions and producer examples outside of the Sherry Triangle that utilize this method.
Not sure understand the question about ABV. Those changes really depend on relative humidity. A solera held at 80% humidity will see the ABV go down, though most of the time there will be an increase because that's an insane environment to age wine in.
Purpose for consistency and complexity.
Champagne. Jacques Selosse.
Rousillon/Catalonia. Mas Peyre
Guatemala. Ron Zacapa.