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.
As in most cases, sweet wines can be createdTime 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.
As in most cases, sweet wines can be created from either red or white grapes and can be made in a variety of different ways and from a number of different grape varieties. The three main winemaking techniques used to produce sweet wines are either by fortifying them, stopping fermentation manually, or having so much grape sugar that fermentation naturally stops (when ABV is above about 16-17% fermentation can no longer continue). ...more ...less
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The first technique is used for many famous sweet wines, including Port, Banyuls, and Rivesaltes. Grapes are grown and harvested as they would be for dry red wine and fermentation in the winery is begun. After a short time, a fortifying spirit is added to the still-fermenting grapes, which serves the purpose of halting fermentation. Since not all the sugar has fermented out when the spirit is added, the resultingThe first technique is used for many famous sweet wines, including Port, Banyuls, and Rivesaltes. Grapes are grown and harvested as they would be for dry red wine and fermentation in the winery is begun. After a short time, a fortifying spirit is added to the still-fermenting grapes, which serves the purpose of halting fermentation. Since not all the sugar has fermented out when the spirit is added, the resulting wine is sweet. This is the process used for dessert wines such as Port, New World Port style wines, and vin doux naturels of southern France.
The second technique concentrates so much sugar in the grape itself that fermentation is naturally stopped because the potential ABV is so high. There are a number of ways to achieve this, including long hang time for the grapes and late picking, drying the grapes after harvest and before fermentation, and freezing the grapes. What all of these techniques have in common is that they concentrate the grape’s sugars, making it possible to achieve the necessary alcohol level to halt fermentation while the wine still contains residual sugar. This is how such sweet wines as German Riesling, Tokaji, and Sauternes are crafted.
The third process is used to make Moscato d’Asti and other low-alcohol, sweet wines. The juice is chilled and filtered, then fermented to 5.5% ABV. Since the Muscat grape is intensely fragrant, the wine’s low alcohol and residual sugar are essential to elevating the wine’s perfumed nature. ...more ...less