Other unique varieties to explore are Gewürstraminer from France and Torrontés from Argentina. Perfumed and floral with juicy stone fruit flavors, the slight sparkling quality lightens the sugar and enhances the crisp acidity. Generally, these styles originate in the region of Asti in Italy, and will commonly show the term “d’Asti” on the label. may be bottled in the frizzante style, meaning on the verge of sparkling. Chenin Blanc produced in California and often labeled as Vouvray in France showcases floral, somewhat nutty and dried fruit flavors alongside balanced honeyed sweetness. Riesling from Germany, Washington, and Australia offer prime examples of bright, citrus-driven whites with juicy but not cloying sweetness to balance the high acid. Be sure to check the ABV percentage to better determine the sweetness levels of these styles. Due to particular climatic conditions and grape variety traits, these wines generally are made into sweeter styles of wine that retain much of their unfermented sugars while displaying crisp, mouthwatering acidity, but they may be fermented all the way to dryness, leaving a racy and crisp wine. Table wines are those considered traditionally produced with no special additives, harvest techniques, or aging regimes like the styles explained below. The Spruce / Miguel Co Styles of Sweet White Wine to Explore Table Wines In recent years, initiatives by the International Riesling Foundation and other regional wine entities have moved toward including a sweetness indicator on the back labels as well, helping consumers decipher the array of styles without much confusion. Commonly misconstrued styles are dry yet fruity red wines such as Pinot Noir or Zinfandel and some styles of Rosé and Chardonnay. Since the human palate is genetically geared to associate fruit flavors with sugar, it may take some practice to disassociate these fruity phenolic compounds that may remain after a full alcoholic fermentation is complete. Referencing a wine’s label for ABV will give drinkers an indication of a table wine’s sweetness before consuming. If a table wine has a higher ABV, such as 12.5% and above, there will likely be no perceptible residual sugar and the wine is considered dry. As a general rule, the lower the Alcohol By Volume percentage (ABV) in a wine, the higher the residual sugar will be. A sweet wine is opposite of dry, meaning some residual sugar remains unconverted into alcohol. A dry wine is one with no remaining perceptible residual sugar after alcoholic fermentation. In order to properly identify residual sugar and sweetness in wine, it is important to decipher if the palate is perceiving actual sugar or only the fruit flavored compounds that remain after fermentation is complete. GettyImages | Dariya Angelova / EyeEm White Wines: Sweet vs. Winemakers use refractometers to measure grape sugars. This process is most commonly used in traditional dessert wines such as Port, Madeira, and Sherry. Fortification involves adding neutral grape spirits or brandy to a fermenting wine, halting the yeast by creating an environment too alcoholic for fermentation to continue. Other methods are more traditional and don’t rely on refrigeration technology, such as fortification. Some methods involve halting fermentation before the yeast consumes all the sugar usually by greatly chilling the wine in order to stall the yeast followed by filtration to ensure yeast is removed. There are certain production methods that winemakers use to ensure that the finished wine retains sweetness. What sugar the yeast does not convert into alcohol will remain in the wine. In all wines, yeast consumes sugar and converts it into ethyl alcohol. Generally, this residual sugar is naturally-occurring, meaning it is fructose produced by the grapes during the growing season that remains unfermented by yeast. Sweetness in wine is measured by how much residual sugar (RS) remains in the wine after alcoholic fermentation is completed, usually measured in grams per liter.
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