![]() ![]() Vinters who are looking to create a dry wine will often pick their grapes before they are completely mature to attain a certain degree of acidity and lower levels of residual sugar following fermentation. Ripe grapes also contain lower levels of acidity than unripe grapes, which can influence flavor. Immature grapes have a lower sugar content than ripe (mature) grapes. While winemakers around the world employ different methods to influence a wines’ sugar content, we’ll explore the most common strategies below.Ĭommon Factors That Make a Wine Sweet or Dry When Grapes are Harvested RELATED: Step-by-Step Guide to Tasting Wine Like a Sommelier In order to really grasp this concept, we need to move away from trusting what our taste buds perceive as sweet and try more to understand what goes into a wine that gives it its perceived flavor. For instance, a wine may taste sweet, but be classified as dry. Wines with low levels of residual sugar following fermentation fall into the dry category.īut is it really that easy to taste the difference between sweet and dry wine? There are a number of factors that affect the gradation of how sweet or dry a wine is – as well as our perception. Wines that retain a high amount of residual sugar following fermentation are classified as sweet wines. ![]() At the most basic level of its classification, a wine is typically placed in either a dry or sweet category. One of the first things a sommelier attempts to determine during a deductive wine tasting is the sweetness level of the wine he or she is drinking. ![]()
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