The sweetness of wine refers to the perception of residual sugar on the palate. It is a characteristic that describes the taste and mouthfeel of a particular wine, usually determined by the amount of sugar remaining in the wine after fermentation. Sweetness in wine is highly subjective, as individual tastes and preferences vary.
The sweetness of wine is influenced by the ripeness of the grapes used, the winemaker's decision on when to stop fermentation, and the balance between acidity and sweetness. In general, the perception of sweetness varies along a continuum, ranging from bone-dry, or completely devoid of sugar, to lusciously sweet, with a high level of residual sugar.
Wines with low levels of residual sugar are often described as dry, meaning they have little to no sweetness. Examples include most red wines such as Cabernet Sauvignon or Pinot Noir. Semi-dry wines possess a touch of sweetness, perceived as a hint of residual sugar, typically found in many white wines like Riesling or Sauvignon Blanc.
Sweet wines have a noticeable level of residual sugar, resulting in a distinctly sweet taste. These wines may range from off-dry, with a subtle sweetness, to dessert wines, which are intensely sweet and often paired with dessert courses. Examples include Late Harvest Riesling, Sauternes, or Ice Wine.
Understanding the sweetness of wine is crucial when selecting a wine to pair with food or to suit personal preferences. The sweetness level can greatly impact the overall taste profile, as well as the balance between acidity, fruitiness, and other flavors present in the wine.
