16. Structural Components in Wine: Sweetness

Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate Episode Description: In this episode of the Wine Educate Podcast, host Joanne Close continues her series on the structural components of wine, focusing on sweetness. Joanne dives into how residual sugar (RS) creates sweetness in wine, how it's measured, and how our perception of sweetness can be influenced by acidity and other factors. She also shares insights into different sweetness levels and their impact on wine style. Resources: Previous Episodes: Episode 10: Evaluating Wine Using the SAT Episode 11: What is BLIC and How to Use It What's in This Episode: Introduction: Recap of the previous episode on acidity. Overview of why sweetness is one of the hardest wine components to gauge. Importance of understanding sweetness for WSET exams and wine pairing. Defining Sweetness: Oxford Companion to Wine: Sweetness comes from residual sugar (RS) left after fermentation. WSET Definition: Sweetness is the perceptible level of sugar, ranging from dry to lusciously sweet. Common misconceptions about sweet wines and how trends in wine preferences have shifted over time. Understanding Residual Sugar (RS): Residual Sugar (RS): The sugar left in wine after fermentation, measured in grams per liter (g/L). Typical RS ranges: Dry: 0–4 g/L (e.g., most red wines, dry whites) Off-Dry: 4–12 g/L (e.g., Gewürztraminer, inexpensive reds) Medium-Sweet: 12–45 g/L (e.g., Moscato d'Asti, White Zinfandel) Sweet: 45+ g/L (e.g., Sauternes, Tokaji Aszú) Lusciously Sweet: 100+ g/L (e.g., Tokaji Essencia, PX Sherry) Practical comparison: 2 g/L of sugar in a 750ml wine bottle = 1/3 teaspoon of sugar. How Sweetness is Perceived on the Palate: Sweetness vs. Acidity: High acidity can balance sweetness, making wines taste less sweet. Perception of Sweetness: Detected primarily on the tip of the tongue but influenced by body and alcohol. Champagne Example: How small differences in dosage can alter perception without making the wine taste "sweet." Styles of Sweet Wines and How They're Made: Botrytis-affected wines: Sauternes, Tokaji Aszú, German BA/TBA. Ice Wine: Made from naturally frozen grapes (e.g., Canadian or German Eiswein). Fortified Wines: Such as Port, where grape spirit is added to halt fermentation. Sweetened Wines: Sherry styles like PX, where sweetening agents are added after fermentation. Wine and Food Pairing Insight: How umami-rich foods reduce the perception of sweetness in wine. Joanne's experience at Burns Steakhouse in Tampa: Discovering how sweet wines can shine with the right pairings. Lusciously Sweet Wines: Introduction to the "Luscious" sweetness category (100+ g/L RS). Examples: Tokaji Essencia (450 g/L minimum RS) and PX Sherry (rich, syrupy, and perfect for drizzling over desserts). Joanne's tip: Try PX Sherry in tea or over ice cream. Final Thoughts: Sweet wines are underrated and worth exploring, especially for wine students. Don't shy away from sweet styles—they offer some of the best aging potential and complexity. Next Episode Preview: Exploring Tannin—how it feels, tastes, and why it's essential to wine structure. Resources & Links Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup How to Contact Us Website: www.wineeducate.com Email: joanne@wineeducate.com Instagram & Facebook: @wineeducate