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16. Structural Components in Wine: Sweetness
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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
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.
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.
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.
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.”
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.
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.
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.
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.
Sign up for the Wine Educate Newsletter: www.wineeducate.com/newsletter-signup
Website: www.wineeducate.com
Email: [email protected]
Instagram & Facebook: @wineeducate
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