Time for a quick chemistry lesson. Wine is made by the process of converting sugar from the juice of grapes into alcohol and carbon dioxide via yeast. If all (or nearly all) of the sugar is fermented out of a wine by the winemaker, then that wine is considered dry.
That’s the technical part. The reality, however, is much more subjective. Some wines are certainly not fermented to dryness andTime for a quick chemistry lesson. Wine is made by the process of converting sugar from the juice of grapes into alcohol and carbon dioxide via yeast. If all (or nearly all) of the sugar is fermented out of a wine by the winemaker, then that wine is considered dry.
That’s the technical part. The reality, however, is much more subjective. Some wines are certainly not fermented to dryness and those are the ones we consider off dry or sweet, such as dessert wine. However most of the best wine sold today is technically dry, which would come as a surprise to many consumers. ...more ...less
So why does a dry wine sometimes taste not so dry? And how can you tell what you’re going to be getting in the bottle? Perception of dryness (or sweetness) can sometimes vary from what the actual chemical makeup of the wine is.
Let’s start with dry. Wines that you may perceive as dry will often show more acidity, resulting in flavors that reside on the tart side of theSo why does a dry wine sometimes taste not so dry? And how can you tell what you’re going to be getting in the bottle? Perception of dryness (or sweetness) can sometimes vary from what the actual chemical makeup of the wine is.
Let’s start with dry. Wines that you may perceive as dry will often show more acidity, resulting in flavors that reside on the tart side of the flavor spectrum – think citrus, green apple, blackberry, or raspberry. A wine that has a concentration of these aromas and flavors will often be perceived as more dry, regardless of the actual amount of residual sugar that may be in the wine – most people cannot perceive residual sugar of less than about 5 grams per liter.
In the case of a dry wine that actually tastes sweeter, it can be the combination of a number of factors. The first is the fruit profile. As with high acid, tart flavors, wine can also show sweeter, rounder flavors. Think of black plum, jam, honey, or flowers. All of these flavor profiles can certainly exist in a technically dry wine, but the sweetness that is generally associated with those flavors can actually fool you into thinking that a wine is sweet that actually isn’t. Body, tannin, and alcohol levels can be a factor as well, as higher levels of concentration and viscosity can add to the perception of sweetness.
If you think that you prefer a dry wine, search out flavor descriptors that encompass tarter, earthier notes. If you think you might like a little more sweetness, go for wines that have rounder, bolder flavors. Either way, the best part about learning about wine is that you have an excuse to experiment! ...more ...less