Sweet White Wines
Sweet white wines are far more common and considerably easier to find than sweeter-styled red wines.
Sweet Spanish Wine
You can find sweet wines throughout Spain, each region producing its own version of a sweet-style wine. Spain has come a long way in the past couple of decades, with many wines now commanding serious prices on the market.
Sweet Wine Term
Sweet is almost the default wine choice for many new wine drinkers. These wine drinkers grew up eating tons of candy. They grew up drinking HiC, fruit juice and Coke. Their tongues are VERY heavily biased towards sweet flavors.
Sweet, fruity hops; floral and citrus flavors shining through
Brewery: Sweetwater Brewing Co.
Style: India Pale Ale ...
1. Sweet Wine, Dry Wine and the Fermentation Process
Sweet wine can be created a number of ways.
Sweet (see also Cloying, Rich, Ripe) Süssreserve (Germany)
The perception of sweetness in wine can be deceptive. True sweetness is the result of residual sugar left in the wine from the fermentation process. There are other components in wine that can increase your impression of sweetness that are unrelated to residual sugar.
Various techniques exist for making sweet wine. If a winemaker is lucky enough to have grapes with noble rot, then these berries contain so much sugar that the yeast cannot ferment it all, leaving some residual sweetness (e.g. Sauternes).
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Sweet + Salty
If you love maple bacon, candied pecans and salted caramels, a wine and food pairing of a sweet wine with a salty food will probably delight you.
Sweet and Sour Chicken II
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Pio Cesare Gavi DOC Cortese di Gavi a Selection of Wines Or Other Items Italy Piedmonte DOC Cortese di Gavi Cortese ...
Tasting term, applied not only to sweet wines, but tannins to the elements of ripeness or richness which good quality dry wines can often suggest
Green, unripe wine. Can be desirable in light dry wines ...
The taste of a wine with perceptible residual sugar, and the description of any dessert wine.
The impression of sugar in a wine, either from residual sugar or from alcoholic content.
Sweetness: The word "Dry" is commonly misused. Dry in the wine world does not mean bitter, it simply means not sweet. Most red wines are dry.
Sweetness: Tasted at the tip of the tongue and tastes sugary. The taste comes from the sugar in ripe grapes that is left after fermentation has finished. You can sometimes spot residual sugar from the 'legs' left on the sides of the glass.
sweet wines with perceptible sugar contens on the nose and in the mouth. Sweet, as a tasting sensation, is perceived on the tip of the tongue.
tannins the phenolic compounds in wines that leave a bitter, dry, puckery feeling in the mouth.
Sweet: One of the four basic tastes. Describes the presence of residual sugar and/or glycerine.
Tannin: Describes a dry sensation, with flavours of leather and tea.
Tart: Sharp-tasting because of acidity. See also 'Acidic.' ...
Having a high content of residual sugar either from the grape itself or as the product of arrested fermentation.
Sweet A high sugar content.
Tannin/ic Taste of tea that has drawn too long, giving a raw, harshness on the tip of the tongue, and mouth-puckering dryness around the gums. No red wine matures into a great one without tannin. Gives grip in youth and softens and mellows with age.
Sweet-Usually indicates the presence of residual sugar, retained when grape sugar is not completely converted to alcohol. Even dry wines, however, may have an aroma of sweetness, the combination of intense fruit or ripeness. Considered a flaw if not properly balanced with acidity.
Possessing a high level of residual sugar. Often found in Rieslings, Gewürztraminer, and dessert wines. Requires proper acidity for good balance.
A sample of the original juice from which a wine is made. It is generally used to sweeten the finished wine after fermenting to dryness and the wine is stabilized. The sweet reserve is usually refrigerated or frozen until needed.
A tasting sensation, that is perceived on the tip of the tongue.
Sweet—The impression of a sugary taste. It can come from residual sugar, or from the fruity flavor of the grape.
Sweetness of wine - Defined by the level of residual sugar in the final liquid after the fermentation has ceased. However, how sweet the wine will actually taste is also controlled by factors such as the acidity and alcohol levels, the amount of tannin present, and whether the wine is sparkling.
Sweet: a basic taste sensation dependent mainly upon grape sugars, but also one resulting from alcohol, new oak and to a degree glycerin,. A sweet, as opposed to a dry wine is one which retains some sugar after fermentation has ended.
SWEET: Usually used to describe the general sweetness of the fruit itself, or the varying degrees of sweetness that is tasted in a wine. Ironically, the term is more frequently used in describing DRY wines, than it is for describing DESSERT or LATE HARVEST wines.
Describes white wine that contains a high level of residual sugar (unfermented sugar). Sweet wines are very voluptuous in the mouth, almost thick.
Sweet pomace: Solid grape residue after the juice is drained off, but prior to fermentation. Primarily composed of skins, stems and seeds.
- T -
Table Wine: Legally defined category of wine which includes all wines with lower than 14% alcohol content.
Sweet Tasting term used to indicate a wine with a significant level of residual sugar, or possibly a dry wine with rich, ripe fruit giving an impression of sweetness.
Generally, this depicts a wine with high sugar content. Desirable for ice wines and other dessert wines. The sweetness should be balanced by acidity and alcohol to be good. See Acid/acidity ...
Refers to one of the four basic tastes detected by the sensory nerves of the human tongue. In the description of wine taste-flavor the term sweet is almost always used as an identifier denoting the presence of residual sugar and/or glycerin.
An artificial sweetener that can be used to sweeten dry wines without the danger of fermentation restarting.
The tannins in a wine that are attributable to the barrels in which the wine aged, as opposed to the tannins in the grapes.
Semi-sweet: Meaning that the wine has some residual sugar.
Separation: Involves emptying the cask to separate the wine from the marc (remains of the grapes).
Sherry: Fortified wine from a district in southern Spain, Jerez de la Frontera.
Sweet wines have always fascinated the sense and the fantasy of wine lovers of all times. Most of the times expensive and rare, their presence was practically constant in the tables of noble and wealthy people, also as a sign of richness.
Sweet white wines match well with Foie gras or as an aperitif.
: 5 wines in the French Wine Guide
Food of South West of France: ...
Sweet wine with more than 17g of residual sugar
Wine whose taste is similar to that of vinegar.
Sweet Sherry, light in colour.
The comparative study of grape varieties.
Deep rich garnet in colour, this Red Ice Style Wine-Kit is perfectly balanced with crisp acidity and sweetness. This unique one-of-a-kind dessert wine hits a home run with the serious red wine drinker.
Sweet Summer Wine
by Stacie Naczelnik
What Does White Tea Taste Like?
by livelonger ...
Term for wine in which some of the natural grape sugar is left unfermented.
An unfortified wine purposely made for everyday drinking. The term is legally defined with restrictions in some countries.
Level of sugar content in wine. Generally indicates the presence of residual sugar that was not converted to alcohol.
SWEET: A wine or beer with some residual sweetness. For wines there are several degrees of sweetness & most people seem to have their own definitions, thus rendering the system fatally flawed. So here are my (arbitrary) definitions which mostly increase in nice, easy 5° steps:
Another descriptive term. Dull implies an uninteresting wine, lacking in character and liveliness.
"Sweet" is one of the wine definitions easily confused with "fruity". Sweet indicates the presence of residual sugar, left over when the grape juice is converted to alcohol. Some dry wines have an aroma of sweetness that in reality comes from ripe fruit flavors.
A sweet grape variety from Piemonte where it is used in blends, sometimes with Moscato
Viticulture and winemaking ...
A sweet wine, made from Oloroso, dark-colored. It has a sharp but subtle aroma and a full body. Its alcohol content is around 17.5%.
Pedro Ximénez ...
A sweet, flavored, alcohol based drink.
Used in the world of wine to mean something completely different.
A sweet, vinegary smell that often accompanies acetic acid. It exists to some extent in all wines and in small doses can be a plus. When it is strong and smells like nail polish, it's a defect.
Too Sweet to be Invited to Dinner - An article by Eric Asimov on the trend toward riper and sweeter Pinot Noirs [10-11/06]
Wine Legends - Three tales that have some truth behind them [9/06]
Wine and Health - New studies [6/06 - 6/08] ...
Not sweet but rich, pleasantly "burnt" flavor, usually in robust red wines. In some cases may be associated with aging in oak barrels.
Web-weaving by Cliffwood Organic Works ...
vanilla, sweet wood
Vegetal: bell pepper, green olive, asparagus, capsicum
butter, cream ...
Home - Fine Italian Wine and Food Pairing Visit Our Global Wine Site - The World Wide Wine ...
Dulce (sweet) Wine with a sugar content greater than 50 grams per litre.
Elegante (elegant) Well balanced wine leaving a light, subtle sensation in the bouquet and on the palate.
Very dry (unsweet) wine specifically in sparkling white wine. Some commercial brut styles have an amount of 'liqueur' added to soften the dryness of the palate. Brut is always drier than an "Extra Dry" bottling
Brut Cremant ...
Port: A sweet, fortified wine made in the Douro Valley of Portugal and aged in the coastal town of Vila Nova de Gaia; variations include Vintage, Tawny, Late Bottled Vintage, Ruby, White and others.
Sweets and Chocolate
Interesting Wine Facts & Definitions ...
A sweet wine without a sufficient amount of acidity to balance the sweetness will often taste so sweet as to be cloying.
Method 4 of 6: Sweet Lime Wine
This is a spin on the Red Wine Lemonade. Consider serving both at the same party to offer two options on a similar theme.
Tasting for Sweetness - The first thing you will probably notice is the relative sweetness or dryness of the wine. This is determined by the amount of natural sugar in the wine. Higher sugars in the grapes have the potential to produce higher alcohol.
ratafia: A sweet wine made from fermented dried grapes and added marc.
If the wine is sweet, is it balanced or cloying? Are there any saline elements? Are they pleasant and refreshing or out of kilter? Is any acidity apparent? If so, is it fresh, pleasantly piquant or plain sharp? Is there any underlying bitterness?
Dry: Without a sweet taste. But in Champagne it means sweet.
Enology (also spelled oenology): The science of wines and winemaking. Also called viniculture.
Angelica: A sweet dessert wine, usually amber in color and lacking in distinctive flavor. It is produced from "any variety or every variety" in California because it often is the final repository for odds and ends of leftover lots of wine.
Dosage - The sweetener added to bottles of sparkling wine or Champagne after disgorging of the sediment accumulated during secondary fermentation in the bottle.
Malmsey, the sweetest and richest version of Madeira which is made from Malvasia (known on the Island of Madeira as Malmsey). Malvasia, an ancient grape varietal thought to have come from the area around the Aegean.
Cloying Describes sweet wines that lack the acidity to balance their sugar content. Rather than leaving the palate clean, a sticky, gummy sensation remains.
The juice is sweet, varying in colour and richness, according to the climatic conditions and viticultural practices, as quality is dependent on controlled productivity.
When a wine is sweetened before bottling potassium sorbate is used to prevent refermentation. It should always be used in conjunction with potassium metabisulfite (1/4 teaspoon per 5 gallons of wine or 1 crushed and dissolved Campden tablet per gallon) and the wine will not be stabilized without it.
Not sweet. A wine in which the sugar content has been fermented out.
Dull. With uninteresting odor and taste, or lacking limpidity and brightness.
Dumb. A description often applied to an immature fine red wine with an undeveloped bouquet. See also Closed.
Balanced : A wine that incorporates all its main components-tannins, acid, sweetness, and alcohol-in a manner where no one single component stands out.
Barnyard : A generally more negative term than "farmyard" used to describe certain off flavors in wine, often caused by the bacteria brettanomyces.
A trace in sweet wines may complement the flavors. A fine, mature wine should not be bitter on the palate.
Body: The weigh or viscosity of wine in your mouth, commonly expressed as full-bodied, medium-bodied or light-bodied.
Liqueur wine; sweet wine not meeting the lawful standards of the VDN, or wine obtained by mixture of wine and alcohol (Pineau of Charentes).
Denomination reserved for the wines with AOC, obtained by mutage, i.e. an arrested fermentation due to the addition of alcohol.
At the same time, the sweet white wines of Sauternes were divided into three categories: "premier grand cru, premier cru and deuxième cru", or first great growth, first growth and second growth.
Dulce - sweet
Enologia - Winemaking
Espeso - Heavy ("thick"), weighty wine
Espumosa - Sparkling
Fino - A type of sherry or Montilla, young, salty, tasting of the sea ...
A trace in sweet wines may complement the flavors. In young red wines it can be a warning signal, as bitterness doesn't always dissipate with age. A fine, mature wine should not be bitter on the palate.
Buttery: It refers to both flavor and texture or mouthfeel.
These wines are of a rich golden color and have a surprisingly rich honeyed sweetness. They acquire these characteristics in large part due to something called noble rot (no, you're not drinking something that should have gone out with those green beans from Thanksgiving!).
Nose is fairly open, showing ripe, deep aromas of black berry fruit, sweet and bitter earth, mild hint of licorice.
Used to create dry appley tasting varietals or blended sweet wines including the famous traditionally oxidative, long-ageing, ultra-sweet "Tokaji" white wines (together with a 2nd main blend wine from the Hárslevlü variety, the latter known as the "Linden-leaved" grape).
Many dessert wines improve during cask aging, particularly sweet sherries, but extraction of excessive wood flavour must be avoided. Those rosé and dry red wines that will not improve with long cask and bottle aging are aged for a short period of time, clarified, and then bottled.
Tends to be low in acidity and so is mainly vinified to be a sweet wine with Muscat-like or occasional delicate Sylvaner flavors because of its ability to reach "Auslese" style or even higher sugar levels in good years. English wineries exclusively create dry wines from the variety.
These disgusting, mouldy looking grapes yield small quantities of extremely concentrated juice that is then used to make sublime sweet white wines of great complexity and longevity.
The semi-dried grapes are higher in sugar than normal wine grapes and are used to make sweet, concentrated wines for dessert. The grapes may simply be shriveled or may also be infected with the "noble rot", Botrytis Cinerea.
Most accurately, dry describes a wine which has no residual sugar, the opposite of sweet. However, most newbies use dry to describe the mouthfeel of a tannic wine. Tannins have a mouth drying feeling.
Pairing Wine and Food: Dry Wines with Sweet Foods
I've never quite understood how many people seem to continue drinking the table wine, which has accompanied their main course (and perhaps a starter), right through the dessert.
Sauternes: An elegant sweet dessert wine from Bordeaux France. Also the name of the commune within Bordeaux. The main grape varieties in this wine are Semillon, Sauvignon Blanc and Muscadelle. The grapes are hand-picked in 5 to 6 passes, having been left on the vines much longer than normal.
This great sweet wine is, to us, the perfect wine to lay down, the one we recommend most often. It's sweet - like the child - and it gets better with age.
Australian grapes, particularly those grown in the Hunter Valley region, where the fruit has also been known historically as the Hunter Riesling, are famous for producing dry and sweet wines from this varietal that will age admirably for 20 to 30 years.
BITTER: Describes one of the four basic tastes (along with sour, salty and sweet). Some grapes--notably Gewurztraminer and Muscat--often have a noticeable bitter edge to their flavors. Another source of bitterness is tannin or stems.
The sweetness of a wine is decided by the level of residual sugar in the fermentation process. Residual sugar, or RS, is the measure of the amount of sugars that remain unfermented in a finished wine.
The percentage of sugar in the shipping dosage determines the degree of sweetness in the final wine. From dryest to sweetest, sparkling wines are classified as Brut, Extra Dry (or extra-sec), Sec, Demi-Sec or Doux.
Sugar - Wines are chemically "dry", the opposite of sweet, when they test out to have less than 0.2% residual sugar. The taste threshold for sweetness generally falls between 0.5% and 1%, though there are wine experts who have trained their palates to recognize as little as 0.3% residual sugar.
While it was produced, Red Constantian was the most prized sweet wine in the world, and it was particularly highly valued by the kings and emperors of Europe.
Germany's great Rieslings are usually made slightly sweet, with steely acidity for balance. Riesling from Alsace and the Eastern U.S. is also excellent, though usually made in a different style, equally aromatic but typically drier (not sweet).
Think about whether the wine tastes dry, semi-dry, sweet or semi-sweet. Does it taste heavy-bodied, light-bodied, or somewhere in between? Does it taste fruity? By thinking about what flavors or sensations are in the wine, you can begin to identify the characteristics you prefer.
Rich: Wines with generous, full, pleasant flavors, usually sweet and round in nature, are described as rich. In dry wines, richness may be supplied by high alcohol and glycerin, by complex flavors and by an oaky vanilla character.
Glycerol - Also known as glycerine. A sweet, syrupy compound which is an essential part of all fats and oils. It is produced in small quantities by alcoholic fermentation, especially when there is botrytis, and increases the sweetness of the finished wine.
Wait a little Examples Mature Sweet Whites
After the bottle is being opened and the wine decanted, wait for half an hour to 2 hours before consuming.
Decant Examples Young Reds Mature Reds (Remember to take this out of the Celler 1 to 2 days beforehand to let the sediment settle.) ...
Dry. Refers to a wine that is not sweet. Can also mean a wine that feels rough or dry in the mouth.
Dumb. a wine with limited flavors and aromas-often temporary due to bottling, storage, aging or refrigeration.
Earthy. Refers to aromas and flavors that suggest wet or dry earth or minerals.
See also: Wine, Grape, White, Region, Red