![]() ![]() There are a couple of more sweet winemaking techniques that we will discuss in the next post don’t worry about those for now.ĭry wine doesn’t refer to an overly tannic wine that puckers your mouth. The longer the grapes hang on the vine, the more time the grapes have to ripen and produce more sugar. The more abundant the sunshine and warmer the conditions, the more sugar there will be developing in a grape over time. How much sugar there is in a grape is a direct result of: 1) How warm and sunny of a place the grape is growing in and 2) How long the winemaker waits before they decide to pick the grapes. ![]() Sweetness in a wine is a direct result of how much natural sugar there is in the grape. If there is no residual sugar in a very acidic wine, the wine will not be enjoyable - take the sweetness out of coffee, soda or cocktails and no one would drink them. If all the sugar is converted into alcohol, does that mean the wine will have higher alcohol? Yes! So, if not all sugar is converted into alcohol and there is a bit of residual sugar, does that mean the wine has lower alcohol? Yes! Does that mean sweeter the wine, lower the alcohol? Broadly speaking, yes! The point at which the winemaker decides to stop the fermentation is a very important. If there is still some sugar left after all the yeast is used up, the alcohol produced will contain residual sugar, which will deem the wine as ‘sweet’ in varying degrees. So if all the yeast turns all the sugar into alcohol, the wine produced will be ‘dry’, with maximum possible alcohol content. The natural sugars present in the grape get metabolized by yeast which produces alcohol (and carbon dioxide as a byproduct). There are differences in how white wine is made versus red wine, and many more nuances after that that differentiates one wine from another, but the overall process of fermentation begins after grapes are picked from the vine and get crushed. In order to start talking about why this is wrong, we first need to revisit a little chemistry: how do grapes turn into wine?įermentation is a chemical reaction that produces alcohol from grapes. ![]() Fruit-forward and aromatic wines can sometimes be mischaracterized as being sweet, while they are nothing but bone dry. Sweetness of a wine is often misunderstood. Note: we are going to geek out a little bit in this post with some technical terms and definitions but having a basic understanding of these concepts is crucial in getting to know Riesling so bear with me! The first building block in understanding Riesling is nailing down the concept of ripeness of a grape so we will also explore that. You can learn more about those types of sweet white wine (and get some delicious recommendations) below.In Part I of the Riesling Series, we’re going to talk about what it means for a wine to be sweet versus dry and how sweet wines are made. The chart also shows sweet wines, from Moscato and Riesling to dessert wines. A rich Chardonnay, with its dessert-like flavors, may be a good place for you to start. If you’re a person who likes sweet white wine, but you’re looking to branch out a little bit, you can learn which dry white wines to try based on the flavors in this chart. On the other hand, oaked Chardonnay is rich and creamy, with apple pie and pineapple flavors. Even though these white wines aren't sweet, they still have a lot of variation in flavor! For example, Sauvignon Blanc is dry and acidic, with citrus and herbal flavors. The dry white wines have been organized into groups by tasting notes. Pinot Grigio and Chardonnay are both dry, as is Sauvignon Blanc. In fact, most of the white wines that you’re probably familiar with are dry white wines. You’ll find that there are more dry wines than sweet wines. We’ve organized the white wines here on a scale from dry to sweet. ![]()
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