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. If some residual sugar is left, then the wine is sweet.
Of course, the amount of sugar that’s left inTime 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. If some residual sugar is left, then the wine is sweet.
Of course, the amount of sugar that’s left in a wine can vary widely. Most people can’t perceive residual sugar in a wine unless it’s above 5 grams per liter (g/l), so that marks the starting off point for semi-sweet wine. True dessert wines such as Sauternes or Tokaji can have an enormous amount of sweetness, with 180 g/l and above. The semi-sweet wines we’re talking about here have nowhere near that much residual sugar, and are more versatile than you may think.
Riesling is a great place to start exploring the world of semi-sweet wine. Though many people think that all Rieslings are sweet, that isn’t necessarily the case. This white wine can be bone dry or extremely sweet and everywhere in between.
Germany is the home of off-dry Riesling and its natural counterpart is acidity. I’m sure you’ve tasted a sweet wine that doesn’t have high acidity – these wines are often described as “flabby” and without proper brightness to counteract the sweetness, the wine can indeed feel heavy on the palate. Riesling, however, is known for its naturally high acidity and that’s what makes this such a standout semi-sweet wine. ...more ...less
This style of Riesling (known as Kabinett in Germany, though other classifications can fall into the semi-sweet category – and not all Kabinetts are sweet) maintains a delicate balance between sweetness and acidity that makes it ideal for food pairings. Spicy cuisines from around the world are amazing matches with semi-sweet Riesling, as its touch of sugar helps tame heat. It can also play well with fatty foods such asThis style of Riesling (known as Kabinett in Germany, though other classifications can fall into the semi-sweet category – and not all Kabinetts are sweet) maintains a delicate balance between sweetness and acidity that makes it ideal for food pairings. Spicy cuisines from around the world are amazing matches with semi-sweet Riesling, as its touch of sugar helps tame heat. It can also play well with fatty foods such as pork or stew, since that bracing acidity helps cut though the richness of the fat.
Off-dry or semi-sweet wines are not just limited to Riesling. Moscato d’Asti makes a delicious aperitif, and other white wines can have residual sugar, including Pinot Gris and Gewurztraminer. Red wine can also be slightly sweet, with delightful low-alcohol slightly sparkling reds to be found in Italy and the Loire Valley of France, among others. ...more ...less
