In wines, there is a wide spectrum of sweetness. Those that are not sweet are referred to as “dry” wines while those that are sweet are simple referred to as “sweet” wines. And, in the wine world, this all has to do with ‘residual sugar.’ When wine ...
I’ve heard it over and over - “I don’t drink rosé…it’s too sweet.” But, that’s not always the case. Unfortunately, rosé wine’s reputations got ruined in the 1970s with wines such as Mateus, Lancers and especially White Zinfandel. Those are the ster...
Many wine drinkers may confuse the taste sensations of sweet and fruity. While our brain naturally associates fruit aromas and flavors with sweetness, they are often not directly associated with each other when it comes to wine. “Fruity” is a term ...
There are four fundamental traits that comprise a good wine. They are Acidity, Tannin, Alcohol and Sweetness. For a wine to be considered “good,” each of these traits must be in proper proportion to each another. This is because each of these four...
There are four fundamental traits that comprise a good wine and they all have to work together in balanced harmony. Previously we’ve explored Acidity, Tannin, and Alcohol . Let’s now take a look at Sweetness. Sweetness in wine comes from natural gra...
2015 Chateau Ste. Michelle Columbia Valley Riesling ($7)  This Riesling from Washington’s Columbia Valley is listed as being between Medium-dry and medium-sweet. So, remembering that ‘Dry...
Riesling is a wine that is most famously produced in Germany where nearly half the world’s Riesling grapes are grown. Other great producers of Riesling include the Alsace region of France, Australia, Austria, Canada and the United States. Riesling th...
When choosing a wine, one of the characteristics of interest to you might be its sweetness. But how can you really tell if a wine has sweet tendencies? The label may have some sentences on the back label to tell you just a little bit about the wi...
Last time, the topic of residual sugar was discussed. Simply put, residual sugar (RS) is a measure of the sugar (typically in grams per liter) that remains in wine after fermentation. During an uninterrupted fermentation, the yeast will continue to...