Sweetness of wine
From EncycloWine
The sweetness of a wine is defined by the level of residual sugar (or RS) in the final liquid after the fermentation has ceased.
Sweetness:
The degree of sweetness in a dish can cause dry wines to taste less fruity
Tannic wines can taste more tannic and bitter
In acidic wines there can be an increased perception of acid or sourness ...
Sweetness: an easy one. Sweetness is immediately noticeable on the tip of the tongue. If there's no apparent sugar the wine is called "dry".
Sweetness
The impression of sugar in a wine, either from residual sugar or from alcoholic content.
Syrah
A distinguished red varietal made famous in the Rhone Valley, now grown in California and Australia, where is it known as Shiraz.
Sweetness of Wine
Defined by the level of residual sugar in the final liquid after the fermentation has ceased.
Sweet, sweetness
Sweet is one of the four objective qualities (sourness, sweetness, saltiness and bitterness) of a dissolved substance as perceived by the sense of taste.
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 Crčme Brulee and Antigua Dessert Wine
Salty ...
Sweetness levels of Tokaji wines
Currently Tokaji Aszú is produced in steel tanks instead of wood casks and the number of puttonyos is determined according to the quantity of residual sugar, as shown in table .
Not sweetness but a pleasant caramel aroma.
Web-weaving by Cliffwood Organic Works ...
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.
Too much sweetness and too little acidity.
Coarse
Rough texture; little breed or elegance.
concentrated sweetness, but not sugary
botrytis
the effect of reducing the water in the grapes, thus increasing the sugars, when they are attacked by pourriture noble, or noble rot ...
This intense sweetness partially inhibits yeast and fermentation can be very slow, lasting for months.
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.
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.
Dumb ...
Brown sugar
Not sweetness but a pleasant caramel aroma.
Burning
A fiery sensation due to an excessive proportion of alcohol in a wine.
The dosage finishes the Champagnes and determines its level of sweetness. double magnumThe common name for a three litre wine bottle. douxA Champagne style that is sweet.
The wines in order of increasing sweetness and colour are Sercial, Verdelho, Bual and Malvasia. Madeira is a wine in that it is intentionally subjected to heat which gives it its unique character.
A wine in which acidity, sweetness, tannin and flavor are all in perfect harmony. Balance
The pleasurable proportional correctness of a wine's many aromatic and taste components, but especially sugar, alcohol, acidity, and tannin.
Balling ...
ALCOHOL - Essential component of wine which gives a sense of sweetness, especially in dry wine, and contributes to body and length of finish. Can be noticed as warmth in the back of the throat.
The sweetness in kabinett Rieslings comes from natural fruit ripeness, not sugar.
Many Americans have been raised on the Coke ethic and expect sweetness (and, gasp, ice cubes!) in their drinks.
Made in a variety of sweetness levels, Champagnes range from bone-dry to sweet. The most popular of these is Brut. The sweetness levels are as follows: Extra Brut: very, very dry, O to .6% residual sugar. Brut: dry, less than 1.5% residual sugar.
These wines are of a rich golden color and have a surprisingly rich honeyed sweetness.
In many cases sweetness has been ensured by Chaptalisation, the addition of sugar to the fermenting must.
Fino - Finos are pale, light, and without any sweetness. Serve finos cold and refrigerate after opening. The Harveys web site claims that fino sherry is consumed in Spain much like Chardonnay is in the US.
Madeira is classified by sweetness and how old the finished blend is. The earliest year in the blend determines how old the bottle is considered, though components of the blend might be much older.
French Chenin Blanc has an intense, fascinating aroma; its high acidity balancing the sweetness and allowing some of these wines to age for many years - particularly some of the sweet versions.
Since salt is more easily balanced by sweetness, don't expect bone dry Sauvignon Blancs to work like a charm with highly salted or cured foods.
For the same reason (the grape has tartness, but not sweetness), use pickled vegetables with caution.
The oaky sweetness of the Edna Valley played nicely against the moderate heat (not much, it came from adding a few pickled hot peppers).
The berries produce a light-coloured, slightly bitter juice of medium sweetness with a distinctive nose. The wine has a high acid level, with tannin, moderate alcohol and a dry, earthy, full-flavoured palate.
Wines from Château d'Yquem are characterized by their complexity, concentration and sweetness. A relatively high acidity helps to counteract the sweetness. Another characteristic for which Château d'Yquem wines are known are their longevity.
Some wines also have sweetness - but the latter is only appropriate in dessert wines. A good wine will have a good balance of all four characteristics. Aging will soften tannins (see Tips for a more detailed description).
While the name implies sweetness, the wines are normally dry. The tannic nature of the grape contributes to a characteristic bitter finish.
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.
Sweetness is detected on the very tip of the tongue, while bitter tastes are sensed in the extreme rear. Saltiness is sensed on the front, upper sides of the tongue, and the acidity-sour taste is sensed mainly on the sides.
describes a lack of perceptible sweetness. In dry wines, all or most of the sugar is fermented into alcohol. Brut is a French term for dry Champagne; extra dry sparkling wines are actually sweeter than brut.
SWEET: Usually used to describe the general sweetness of the fruit itself, or the varying degrees of sweetness that is tasted in a wine.
Another method practiced today in the wine world is to actually stop the fermentation process before it has finished its cycle, which can enhance the grape's sweetness. Why stop the fermentation cycle?
As with other wines from the Sauternes district, the grapes achieve their intense sweetness after being effected by the botrytis mold, which removes the water from the grape.
FOOD MATCH: My advice remains: Drink dessert wines as dessert, not with dessert, enjoying their sweetness and flavor on its own.
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.
Too sweet, without balancing acidity. When sweetness and acid are in good balance, the result is the natural, fresh sweetness of good fruit juice. Lacking acidic balance, you have the artificial, cloying sweetness of candy.
Complex ...
A label for a Concord wine should emphasize it's versatility and sweetness. A well designed, attractive label can make the difference between a successful wine and mediocre one.
"The quail came with a pancake and with peaches that gave a little bit of sweetness to it and pondichery pepper, so there was some spiciness. I thought I wanted to try a Riesling. Sometimes Rieslings have that peachy component.
Demi-Sec:A term describing sweetness in Champagne. It can be misleading; although demi-sec literally means "half-dry," demi-sec sparkling wines are usually slightly sweet to medium-sweet.
For example, a sweet Riesling can make a bag of salty chips taste even more appealing by contrasting the saltiness while yielding some of its intrinsic sweetness, ...
White Zinfandel - Some people are snobby about this blush wine with a little sweetness, but as the varietal wine that converted a lot of screwcap drinkers, I give it credit.
Balanced: A wine in which acidity, sweetness, and flavor are in pleasing proportions.
Baume: A scale for measuring the degree of potential alcohol by weighing the must. A different scale is used for Brix.
(Image availabe) ...
Acidity
Acid levels in wine that balance sweetness and lend crispness. Preserves wines during aging.
Aftertaste
The flavor impression after a wine is swallowed. Also called the "finish" of a wine. Better wine have longer finishes.
Off-dry
Not quite dry, a perception of sweetness too faint to call the wine sweet.
Off-flavors (also off-aromas or off-nose)
Not quite right; flavors or odors that are not correct for a particular type of wine; opposite of clean; defective.
Alcohol doesn’t just provide the kick: it gives texture ("body"), flavor (roundness and sweetness) and vinosity (makes it smell and taste like wine) as well as providing balance and a certain chemical and physical stability to wines.
Balance: The relationship among alcohol, sweetness. fruitness. acidity, and tannin food in a wine. Well-balanced wines have a pleasant proportion of all these elements. A wine's balance may only be realized after some aging.
Dry: Dry is a term to describe the absence of sweetness in a wine. This is a description, which all sugars have been converted to alcohol.
Elegance A complimentary term to describe wine that has class, breeding, finesse and style.
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.
Balance Harmonious blend of alcohol, acid, tannin, fruit, acidity, sweetness, and wood, which make up the harmonious whole.
Batonnage Stirring of Lees,
Bead Bubbles in sparkling wine. Fine, long-lasting bubbles are the most desirable.
Residual Sugar Unfermented grape sugar in a finished wine. Adds sweetness and body.
Rich Describes full-bodied wines with generous flavors and a pleasing roundness.
Round Describes a mouthfeel that is smooth and harmonious, not rough or tannic.
Amontillado: A type of Spanish sherry, medium in color and sweetness between Fino (light and dry) and Olorosso (heavier and sweet). Amontillados are known for a distinctively nutty flavor not possessed by the other Sherry types.
Dry
A tasting term that describes a wine no hint of sweetness. A wine that tastes dry can still contain a small amount of sugar. 'Dry' may also be used to describe the tannins or the dry feel in the mouth.
Vinification
It may be fermented dry or have some sweetness depending on style.
Style
Strong acidity, well-rounded styles varying from fresh, light unoaked to rich, heavily oaked wines.
 See also: Sweet, Wine, Grape, White, Dry
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