When it comes to wine, dessert does not necessarily mean fading

I talk to wine and wine every week. Most of them do not know what they want to drink. It makes sense – they usually try to paint in the restaurant where I work, and do not know what they want to eat. In order to help them find out, I usually ask, they absolutely do not want to drink some kind of wine. Interestingly, their answers are rarely different. Excessive, butter Chardonnay is usually immediately down by the thumb. Mello is almost no better fares. But a wine is more often criticized as marginalized / wholesale: sweet wines. We are not talking about dessert wine. I mean wine is left with sugar.

The remaining sugar is the amount of sugar in the wine after the fermentation cycle is completed. For example, if a can of squeezed grape juice starts from 10 g / L of sugar and the winemaker chooses to stop the fermentation, 8 g of sugar has been swallowed by yeast and converted to alcohol, then you will have a wine 2g / L residual sugar.

Most people are reluctant to give up the “sweet” wine, and I will first admit that there are some justified reasons for doing so.

For example, many cheap wholesale corsets sweet wines are on the market. After the wine is finished fermented, some of the wines (if you can call it) add sugar. Adding sugar to wine is a reliable way to make up for the quality gap and cover up mistakes. If your wine’s acidity level passes through the roof, just add sugar. If you play some scent from the bucket is unpleasant, as long as the sugar. I think these products are drinks, not real wines. They are manipulated in such a way that they lose their resemblance to the wine. So I agree that people are right to refuse such a liar.

However, the rejection of any wine sweetness of the consumer simply can not over-compensation.

The delightful Riesling and champagne importer Terry Theise are so addicted to why so many people do not like sweet wines. In an online interview, he asks who is against any sweet wines to take into account the different types of sweetness, say an apple sweetness with a Twinkie sweetness. In fact, most people do not oppose the sweetness of Apple, on the contrary. But Twinkies is a different story. Terry speculates that Twinkies are only sweet and the quality does not satisfy most of us because it lacks balance. On the other hand, Apple is a more complex sweet experience because the apple is also acidic.

In the world of wine, there is no acid added too much sugar is called fading, excessive sweetness. I will not tend to brew the wine, I suspect that most people in the wine to avoid the time, in fact, is to abandon the wine. I know. I believe that our tastes have developed into a sense of harmony. When we find a lack of harmony, we become bored to find the missing things. That’s why the baker gives salt to their chocolate biscuits. Salt makes bitter sweet chocolate alive, not because it is sweeter or more chocolate, but because it creates exciting and interesting contrast.

Contrary to common sense? Yes. real? A thousand times, yes.

In the wine world, fortunately, you can find many high quality, balanced, complex wines that contain not only sweet but will not change the residual sugar. In fact, some of the world’s finest wines – reflecting the most complex, dynamic and harmonious tastes – wine drinkers often refuse in the “sweet” category: Riesling and Gewürztraminer.

If I am finished working here, now you may wish to make a suggestion and I am happy to give you some. These two wines have residual sugar, but the key is that they also have acidity. Acidity and sugar are good friends because they are balanced with each other. Lemonade is a good example of this friendship. I am sure that most of you do not drink freshly lemon juice, or eat a few sugar sugar. But put them together, look!

My two suggestions are Riesling and Gewürztraminer. Both are Germans, neither cheap nor cheap.

South Portland Wines distributes some of the wines of the Terry Theise German product portfolio. Terry is from the enviable fabric, both as a wine importer and as a human being. His book “Reading between wines” is my favorite. Look at J. & H. Selbach, Bernkasteler Kurfurstlay, Kabinett Riesling. Kabinett is different from Spätlese and Auslese, grapes given by Germans, first picked at harvest. These grapes have the highest acidity and make them ideal for making dessert wines. Drink this bottle like drinking liquid grandmother Smith apples add alcohol.

Pine State drinks brought the villa to WolfGewürztraminer. I do not know how cheap this is because most retail outlets will not keep the stock of these wines, but if you know the wine dealer, most stores will be ordered in particular. It is a dry wine, which means it is between dry and sweet. It is all the liquid peaches and the orange flowers and finish with a nice sour corset to keep the sweetness not overflowing over and over. Let someone spend $ 50 on the latest Chardonnay; you can put your hair above $ 14 and be satisfied with this hair.

You do not have to avoid sweet wines. You only need to avoid rubbish. Both of these will allow you to start the right path to appreciate the sweetness of the wine.

Bryan Flewelling is the Director of Wine at the Tree Hotel, which has three restaurants in Portland – Hugo, Eventide Oyster Ltd. and Honey Paw, and one in Boston.

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