"I've never used alcohol as a criteria," he said. "It's just not that important to me. Most of the labels lie anyway." Rather, he said, he uses flavor as a criteria. "Flavor intensity is critical, and I look at what the wine is going to be. You need some power, richness, intensity. Otherwise, the wine will fall apart because there is nothing there. I am looking for a wine that will be better in five to ten years."