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.
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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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—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.
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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 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] ...
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 ...
Too sweet and lacking the balance provided by acid, alcohol, bitterness or intense flavor.
Usually refers to texture, and in particular, excessive tannin or oak. Also used to describe harsh bubbles in sparkling wines.
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 ...
Sasa: Sweet wine high in sugar.
Sediment: Fine deposits which may develop in some aged wines. May require that the wine be decanted before drinking.
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.
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.
ratafia: A sweet wine made from fermented dried grapes and added marc.
Dry: Without a sweet taste. But in Champagne it means sweet.
Enology (also spelled oenology): The science of wines and winemaking. Also called viniculture.
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.
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.
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.
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.
These wines are of a rich golden color and have a surprisingly rich honeyed sweetness.
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, ...
Many dessert wines improve during cask aging, particularly sweet sherries, but extraction of excessive wood flavour must be avoided.
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.
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.
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 versatile Riesling grape produces striking wines that range from pale, dry and delicate to apricot-scented and honey-sweet; the latter can age for decades. The lighter German ones have a pinpoint balance of fruitiness and mouthwatering acidity.
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.
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.
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 ...
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.
DRY describes a lack of perceptible sweetness. In dry wines, all or most of the sugar is fermented into alcohol.
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.
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).
The five basic tastes are sweet, sour, salt, bitter and umami (the recently discovered fifth taste found in savory foods like mushrooms, tomatoes, soy sauce, and aged cheeses and meats).
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?
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.
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.
It senses sweetness (the presence of sugar), sourness (the presence of acidity), bitterness and saltiness. In addition, it can feel heat from alcohol, astringency from tannin and creaminess from milk.
Wine normally consumed during meals (as opposed to sweet wines, dessert wines, fortified wines, etc.). Table wines should not be confused with common wines, as table wines include the best Gran Reservas, Grand Crus, etc.
See also: Wine, Grape, White, Region, Red