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.
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.
Sweeter Wines for the Less Experienced: Your great aunt Sally may have sipped a few highballs in her day, but she may not yet be a wine-lover.
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.
Sweet - Another wine tasting term that is often misunderstood or misused because of its various uses. Sweet can mean that there is residual sugar in the wine which gives a sweet flavor like sugar.
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Sweeten to taste with juice and sugar.
Add clearing agent (Super Kleer) after sweeting to taste, otherwise the wine will develop a protein haze.
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 ...
"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.
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: 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 reserve: Grape juice or grape concentrate that is held in reserve to add to fully-fermented wine.
Wine Terminology- Dallas Bartenders
Sweet: A term applied not only to wines with significant residual sugar, such as fortified or dessert wines, but also to those with intense, thoroughly ripe fruit flavors, ...
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.
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.
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.
Sweet: More than fruity; pertaining to sugar.
Tannin: Tannin is a vital ingredient in wines, especially red wines. It comes from the stalks, skins and pips of grapes. Tannins in a young wine produce a bitter, puckering taste on the palate.
A term applicable to wines in which the sugar content is either naturally high or has been increased by artificial sweetening.
Excessively sweet, cloying, lacking in acidity.
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.
Term that applies to the presence of residual sugar and/or glycerin in a wine. Certain components, such as oakiness, contributes a sweet vanilla essence, or intense fruitiness, and can give wine a seemingly sweet smell.
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.
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 - ...
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.
Sweet pomace: Solid grape residue that is left over after the juice is drained off, but prior to fermentation. Primarily composed of skins, stems and seeds.
An artificial sweetener that can be used to sweeten dry wines without the danger of fermentation restarting.
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.
Sweetness in food cancels the "fruit" and/or any residual sugar in wines, making them taste drier than they are. Sweet dishes call for wines of at least equal sweetness.
Antigua Crème Brulee and Antigua Dessert Wine
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.
Sweet, fresh, fruity, unfussy. Meant to be imbibed immediately after bottling.
Ultimate Berry Pie
Chocolate Lava Cake ...
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.
A sweeter-style, or off dry, Riesling from Germany shares many of the same characteristics as their dryer cousins, but are enhanced with a deeper, richer texture and mouth-feel.
A sweet grape variety from Piemonte where it is used in blends, sometimes with Moscato
Viticulture and winemaking ...
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] ...
These wines often have a sweet, slightly vinegary odor and a sharp, tart flavor.
The principal bacteria responsible for converting alcohol into acetic acid (vinegar).
Sauternes wine is made by blending Semillon, Sauvignon Blanc and Muscadelle grapes, which all have concentrated sweetness due to the affect of botrytis cinerea.
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.
Balanced : A wine that incorporates all its main components-tannins, acid, sweetness, and alcohol-in a manner where no one single component stands out.
See also: Wine, Grape, White, Region, Red