Sweetness (1)

The Science and Art of tasting wine - The Palate

A wine’s flavour profile is characterized by five structural elements – sweetness, acidity, tannin, alcohol, and body. Each of these five structural elements plays a distinct role in defining a wine’s flavour profile, crating the balance and coplexity that make each wine unique.

Sweetness in wine is determined by residual sugar left after fermentation. Wines can range from dry (very little sugar) to sweet, with noticeable sugar. Sweetness can be subtle in dry wines, often perceived in fruitiness or viscosity, while in dessert wines, sweetness becomes a prominent feature. This element adds depth, softens acidity, and can round out a wine's profile. Here's a deeper dive into the various levels of sweetness in wine:

Bone Dry - A wine that contains almost no residual sugar—usually less than 1 gram per liter. The term “bone dry” signifies that there is no perceptible sweetness in the wine, and the dominant flavors are those of acidity, tannins, and other structural elements. The wine feels crisp, clean, and refreshing. There are no fruity or sweet notes; instead, you might notice mineral, herbal, or earthy flavours. Bone-dry wines often have a very refreshing, zesty acidity that balances out their lack of sweetness.

• Examples: Many white wines (like Sauvignon Blanc, Chablis), and dry reds (such as Cabernet Sauvignon, Pinot Noir) are bone dry.

Dry - In a dry wine, there is still a low level of residual sugar, usually between 1 and 4 grams per liter. While there might be a subtle hint of sweetness in the background, it is not enough to be perceived as sweet. The wine remains relatively crisp and clean with more emphasis on acidity and tannins. A dry wine typically has clear fruit notes that are balanced by acidity and tannins. The fruit may be more subtle, giving way to a more complex range of flavours like herbal, floral, or even earthy elements. The mouthfeel is generally light to medium-bodied, and there is no overt sweetness.

• Examples: Classic examples include Chardonnay (especially unoaked), Cabernet Sauvignon, and Merlot. Some dry sparkling wines like Brut Champagne also fall into this category.

Off-Dry - Off-dry wines contain a slightly higher level of residual sugar than dry wines, typically between 4 and 12 grams per liter. This subtle sweetness is noticeable, but it is still balanced by enough acidity or tannin to prevent the wine from feeling overwhelmingly sweet. Off-dry wines have a hint of sweetness that makes them feel softer or rounder on the palate compared to dry wines. The sweetness may be perceived as fruity, with flavours like ripe apple, peach, or citrus, but it's still not quite “sweet” in the full sense. The acidity often keeps the wine feeling fresh and lively, and it might also have some herbal or floral notes.

• Examples: Off-dry wines include certain styles of Riesling, Gewürztraminer, Chenin Blanc, and some Prosecco.

Sweet - Sweet wines have a noticeable sweetness, with residual sugar levels typically between 12 and 45 grams per liter. The sweetness is one of the dominant features of the wine, though it is still often balanced with acidity, which prevents it from feeling cloying. These wines taste rich and fruity, with sweet flavours of ripe fruits like honey, apricot, and peach, as well as floral and honeyed notes. Sweet wines can have a thicker mouthfeel, and their finish is often long and rich. The sweetness can range from subtle to more pronounced, but the acidity helps maintain balance, preventing the wine from feeling too heavy or syrupy.

• Examples: Some Rieslings, Moscato d’Asti, Sauternes, and Tokaji wines are considered sweet.

Very Sweet - Very sweet wines have high levels of residual sugar, typically 45 grams per liter or more. These wines are intensely sweet and often categorized as dessert wines. The sweetness is the most prominent characteristic, and the acidity (or sometimes tannins) plays an important role in preventing the wine from becoming overwhelming. Very sweet wines have a lush, syrupy texture with intensely concentrated flavors of ripe fruits, honey, caramel, and even dried fruits like figs or raisins. The acidity provides balance and helps to lift the sweetness, but these wines tend to have a rich, full mouthfeel and a decadent finish. They are typically enjoyed in smaller quantities, often paired with desserts or enjoyed as a standalone treat.

• Examples: Classic examples of very sweet wines include Ice Wine (e.g., Eiswein from Germany or Canada), Late Harvest wines, Port, Madeira, and Vin Santo.

Sweetness in wine plays a crucial role in its overall balance and can significantly affect its taste and mouthfeel. From bone-dry wines that emphasize acidity and structure, to rich, very sweet wines that are decadent and dessert-like, each level of sweetness brings out different flavours and textures. When tasting wines, understanding the level of sweetness helps you better describe what you are experiencing and gives you insight into how the wine was made and what foods it might pair well with.

Each level of sweetness can suit different occasions and preferences, offering a wide range of options for wine lovers to explore.

 Until our next pour, Your Wine Confidant

Next time: Join us as we explore the mysterious world of wine acidity and its impact on your tasting experience.