A common fear many people have is that a wine will be sweet. First of all, it’s important to know that a wine is technically sweet only if it has residual sugar.
This is what’s left over when a wine does not ferment all the way dry. It happens commonly when grapes are harvested late in the season, and it’s how dessert wines are made. When people say they don’t want a “sweet” wine, they usually mean they don’t want it to be fruity, or in other words, “fruit-forward.” Conversely, you might enjoy fruit-forward wines. Unless you are specifically looking for a dessert wine, rather than asking whether a wine is sweet, it’s more helpful to think about wine on a spectrum; one on end, it is fruit-forward, while on the other it will be acidic or possibly tannic. Acidity is the hallmark of an excellent food wine; it’s what allows a wine to stay light and fresh and to cut through fat in food, much like tannins do.
Read more at Vogue
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