8/3/2023 0 Comments Residual sugar![]() ![]() Looking for these telltale terms on the labels of your potential bottle purchases will greatly aid you in finding the ideal wines for your palette and food pairings (more on that later!). In Germany, the classifications are Trocken (dry), Halbtrocken (half-dry), Feinherb (off-dry), Liebliche (semi-dry), and süß (sweet). Spanish wines are categorized as Seco (dry), Semiseco (semi-dry), Semidulce (off-dry to semi-sweet), and Dulce (sweet). The French use the terms Sec (dry), Demi-Sec (off-dry), Moelleux (semi-sweet), and Doux (sweet). Depending on country of origin, you will encounter a plethora of terms. ![]() Here in the wine shop, we use the terms Bone-Dry (0-1g), Dry (1-4g), Off-Dry Semi-Dry (4-12g), Semi-Sweet (8-45g), and Sweet (over 45g). Winemakers measure this sugar by grams per liter, ranging from almost 0g per liter up to over 45g per liter. Yeast LOVES to eat this sugar, and whatever’s left after the fermentation process is complete is called Residual Sugar or “R.S.” if you wanna get super hip with it. Just as in all fruits, grapes contain sugar, and lucky for us, they do, for without sugar, the genesis of alcohol would be impossible. Venture on my plucky readers, in hopes that these soothing words will assuage your fears, demystify your concerns, and perhaps even comfort you to the point of embracing these absolutely necessary and not-so-bad guys of wine! Sugar…visions of bleach-white menacing little granules of PURE, PURE EVIL!? Sound about right? We certainly have learned to love hating the 12 atoms of carbon, 22 of hydrogen, and 11 of oxygen that compose our little molecular buddies we call sucrose…but, is our vilification just, or are we simply stickin’ these dudes with a bum rap? Residual Sugar in Wine: Can We All Just Chill Out? ![]()
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