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 wine can be created a number of ways.
One method used in some areas of the world to produce very sweet wine involves picking the grapes before they have fully matured (to preserve acidity) and then drying them in the sun (to produce sweetness).
Sweet Wine
Rack after 3 weeks.
Add 1/2 cup sugar dissolved in 1 cup wine.
Stir gently.
Place back into carboy.
Repeat process every six weeks until fermentation does not restart with the addition of sugar.
Sweet Wine
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 Wines
Finally, for sweet wines, it is worth looking outside the famous appellations of Sauternes and Barsac from time to time, although rarely have I yet found anything to challenge the better wines from these more famous appellations.
Sweet wine: Any wine in which there is perceptible residual sugar. Sugar is perceptible, depending on the individual taster and the composition of the individual wine, at about 1.5 percent.
Sweet Wines
Before I tell you about the wines, let me just say that sweet wines are not for everyone. Some folks just don't do sweet, and that's fine.
Sweet wine
The traditional wines of Michigan were sweet wines, often made from grape varieties native to North America, such as the Catawba, Concord, and Niagara, or from hybrid grapes partly descended from these varieties.
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 wines are generally served with a desert. Connoisseurs appreciate the Sauternes as an aperitif or with foie gras.
Read more about Bordeaux wines with Amazon.com:
More pages on Bordeaux: ...
Sweet wine with more than 17g of residual sugar
Tart :
Wine whose taste is similar to that of vinegar.
Sweet wines for those who don't like "dry"?
Tannins: What are they?
Tastevin: What is it?
A sweet wine without a sufficient amount of acidity to balance the sweetness will often taste so sweet as to be cloying.
COMPLEX ...
The sweet wines of Alsace, France. Most have been affected with botrytis (a special mold that concentrates the sugars in the grape). Alsatian wines are usually dry, and these are the notable, and rare, exceptions.
Semillon (seh-mee-yohn) ...
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.
Sasa: Sweet wines with a high sugar content and a sugary taste.
Sauternes: France's most renowned sweet wine, made in one of five specified villages.
Sec: French for dry. Among Champagnes, sweeter than Brut.
Port
A sweet wine which is produced from grapes grown and processed in the Douro region of Portugal. It is fortified with grape spirits before fermentation has completed thus preserving some of the natural grape sugars resulting in a sweet taste.
Recioto
A sweet wine from the Veneto region, which resembles a Passito wine
Ricco
Rich and complex ...
Vin Santo: Sweet wine from Tuscany made from late-harvest Trebbiano and Malvasia grapes.
Amabile
Semi-sweet wine, often a sparkling wine
Amaro
Bitter, usually but not always a defect ...
Cloying Describes sweet wines that lack the acidity to balance their sugar content. Rather than leaving the palate clean, a sticky, gummy sensation remains.
A sweet wine that usually accompanies dessert, such as fortified or late harvest wines.
Deuxieme
A term of method Champenoise referring to the second batch, or "cut," of press juices collected after the free-run juice.
Diacetyl ...
My article on must weight in my Sweet Wine series gives more information. beadA tasting term used to describe the size of the bubbles in a glass of sparkling wine or Champagne.
The caramel odor in sweet wines, such as Madeira, that have been heated at high temperatures. These wines often have a warm, earthy aroma. Also wines from over-ripe grapes
Balanced ...
Liqueur wine; sweet wine not meeting the lawful standards of the VDN, or wine obtained by mixture of wine and alcohol (Pineau of Charentes).
V.D.N.
Denomination reserved for the wines with AOC, obtained by mutage, i.e.
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.
Liquorice A term used to describe the concentrated flavor from rich sweet wines such as those of Monbazillac AOC which are produced by botrytized grapes.
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.
Canadian vintners use both the vidal and riesling grapes while Germany uses mostly riesling, which has more balancing acidity for this sweet wine.
The variety excels in cooler climates, where its tendency to ripen slowly makes it an excellent source for sweet wines made from grapes attacked by the noble rot Botrytis cinerea, ...
Contrary to the popular misconception that Riesling wines are always sweet, Riesling varies from a dry, acidic wine, to a slightly sweet wine to a very sweet wine that can happen when grapes are affected by noble rot (botrytis) or frost.
Hence, the opposite of a dry wine is a sweet wine. Many people commonly (and mistakenly) use the term to refer to wines whose naturally occurring acidity is apparent.
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.
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.
Mission grapes suited the wine tastes of the early days when sweet wine and brandy were the mainstays. Mission has many detriments, however, including weak color, bland flavor and poor acidity.
These grapes are generally turned into semi-sweet wines with a floral and/or spicy perfume and hints of honeyed-peach, pear, and tropical fruit in the flavors.
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.
Sémillon (or Semillon if you don't speak French) is a classic white grape of Bordeaux, where with a small quantity of Sauvignon it is vital for the production of Sauternes, Cadillac, and other sweet wines of the region.
DRYING OUT: Losing fruit (or sweetness in sweet wines) to the extent that acid, alcohol or tannin dominate the taste. At this stage the wine will not improve.
EARTHY: Used to describe both positive and negative attributes in wine.
Makes sweet wines that are usually judged of inferior quality compared to those of the Muscat Blanc cepage varieties. The main use in California is for producing raisins.
The first thing to check is that it is a sweet wine, then read the description. Look for words such as "citrus," "berry," "strawberry," "fruit" or "lemon.
refers to sweet wines made from extra-ripe grapes
Lees
are the sediment consisting of dead yeast cells, grape pulp, seeds and pigment that drop to the bottom of a vessel during and after a wine's fermentation.
In Germany, these sweet wines-which are usually affected by Botrytis Cinerea, graded in ascending order of sweetness as Auslese, Beerenauslese and Trockenbeerenauslese.
Botrytis cinerea - A mould that attacks certain grapes, producing honeyed sweet wines like Sauternes and late-harvest Rieslings.
Bouquet - The complex of aromas that develops with age in fine wines; young wines have aroma, not bouquet.
Used to make sweet wines typically inferior to Muscat Blanc cepage varieties. Used in California to produce raisins. Also widely grown in Spain, where it is called Moscatel de Alejandria, and Portugal where it is used to make Moscatel de Setubal.
Cloying
An overly sweet wine that lacks balancing acidity and is therefore unpleasant and not refreshing. This should not be confused with the false praise that some winery visitors lavish on the vintner in the hope of a free bottle or two.
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.
Sweet does cut heat, so sweet wine will lower the degree of spiciness in food
The perception of tannins in a wine will increase with spicy, hot foods
Spicy, hot foods have their heat increased by wines with high alcohol ...
OFF-DRY: Indicates a slightly sweet wine in which the residual sugar is barely perceptible: 0.6 percent to 1.4 percent.
MALIC: Describes the green apple-like flavor found in young grapes which diminishes as they ripen and mature.
During the 60's rosés developed a bad reputation as a cheap, sweet wine and American producers began selling them under the name 'blush.' Blush wines usually have a tinge of sweetness; White Zinfandel is a classic blush wine.
Moelleux
Moelleux is a French term generally applied to sweet wine.
Mouth filling
Wines possessing intense flavours which seem to affect every sensory nerve in the mouth. Usually slightly high glycerin component, slightly low acid.
Emile Peynaud lists it as synonymous with "maderized" (see above); Alexis Lichine notes that it may represent the "nutty" flavor of Sherry, the "cooked" taste of some California sweet wines, and the "pungent" flavor of Madeira, Marsala and Malaga, ...
Luscious-Rich, opulent, and smooth; most often said of sweet wines but also intensely fruity ones.
Maderized-Wine that has oxidized; has brown or amber color and stale odor.
Mature-Fully developed, ready to drink.
Above all else, to thine own self be true. Drink what you like. You like sweet wines? Get some Blue Nun (or real German Reisling). You like cherries jubilee? Get some Cabernet Sauvignon. You don't like white wine? Get some red wine.
Dessert wine: Any of a class of sweet wines, usually fortified to higher alcohol content, which are served with desserts or as after dinner drinks. Common dessert wines are Ports, Sherries, Muscatel, Madeira, Today and Angelica.
Fruit: Either on its own or in tarts, fruit flatter sweet wines wonderfully. The acid in the fruit is a nice foil to the sweetness of the wine. Try Sauternes, Late Harvest Riesling or Muscat.
Australian grapes, particularly those grown in the Hunter Valley region where the fruit has also been historically known as Hunter (River) Riesling, are famous for producing dry and sweet wines from this varietal that will age admirably for 20 to 30 ...
Sweet or very sweet wines of any alcohol level customarily drunk with dessert or by themselves and usually in small amounts. DIRECT (see also EASY, SIMPLE). Everything present in this wine is immediately obvious.
Prevention. Adequate levels of sulphite when sorbate is added to prevent yeast activity in an off-dry/sweet wine act synergistically to suppress both yeast and ML activity. Wiinemakers should not attempt MLF in kits that may contain sorbate.
Smoked foods overpower all but the fruitiest, richest wines. Low tannin, extremely rich, and/or moderately sweet wines are best here.
Applewood-Smoked Bacon Wrapped Buffalo Tenderloin and Merlot
Cheese ...
 See also: Sweet, Wine, Grape, White, Region
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