Sweet White Wines
Sweet white wines are far more common and considerably easier to find than sweeter-styled red wines.
You can find wines throughout Spain, each region producing its own version of a -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.
, fruity hops; floral and citrus flavors shining through
Brewery: water Brewing Co.
1. Sweet Wine, Dry Wine and the Fermentation Process
Sweet wine can be created a number of ways.
(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.
er 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.
- Another wine tasting term that is often misunderstood or misused because of its various uses. can mean that there is residual sugar in the wine which gives a flavor like sugar.
SweetGrapes Wine Ratings & Reviews
- Wineries & Vineyards
- Wine Merchants
- Wine Clubs
- Wine Tours & Travel
- Wine Education
- Wine Accessories
- Wine Festivals & Events
- Wine Media ...
If you love maple bacon, candied pecans and salted caramels, a wine and food pairing of a wine with a salty food will probably delight you.
Sweet and Sour Chicken II
Read more »
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 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.
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, ...
: 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.
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.
: 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.
—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 vanilla essence, or intense fruitiness, and can give wine a seemingly 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.
: Usually used to describe the general ness of the fruit itself, or the varying degrees of ness 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.
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 ness 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.
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-: 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.
See also: Wine, Grape, White, Region, Red