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John: Today, we will be discussing the sweetness of wine. Welcome Susan.
Susan: Thank you, John, Good to chat.
J: So go on. Tell me, Susan, what are the different sweetness of wine terms and what
do they mean?
S: It is a bit confusing isn't it? Basically people like to buy dry. But drink sweet.
J: I see.
S: You see "Medium" and "Medium Sweet" wines are for grand-mothers. Not very fashionable.
A winemaker just couldn't put these terms on the wine label and expect to sell the wine.
J: So. Are these terms defined? Or do wine merchants just make them up?
S: Well a bit of both. The terms "Dry" etc. are strictly defined by the E.U. and most
other countries have adopted these terms.
J: OK then - So what does "Dry" officially mean?
S: Aha. That is a bit of a tricky question. "Dry" means something different for a still
wine. And a sparkling wine.
J: OK - for a still wine?
S: Well. "Dry" wine, can have upto 4 grams per litre of residual sugar.
J: But doesn`t acidity make a difference to the feeling of sweetness?
S: Quite right. Yes acidity does have to be taken into account. So if the wine contains
significant acidity then yes, there can be upto 9 grams per litre of residual sugar.
J: How much acidity?
S: Yes that is specified. If total acidity, expressed as grams of tartaric acid per litre,
is not more than 2 grams below the residual sugar content, then the higher band kicks
in.
J: I see
S: So if the wine has 7 grams per litre of acidity and the sugar is 9 grams per litre,
then even though it is more than 4 grams per litre of sugar, it is defined as a dry wine.
J: Got it. So a wine with 5 grams per litre of sugar. And 2 grams per litre of acidity.
That is a difference of 3. So that cannot be a dry wine.
S: Correct.
J: I'm getting there. So a wine with 7 grams per litre of sugar. And 5 grams per litre
of acidity. We`ve got a difference of 2 here. And 7 is less than the limit of 9, so that
makes this a "Dry" wine.
S: Correct.
J: And as you said. A wine with 9 grams of sugar per litre. And the acidity is 7. Then
that is dry. But if the acidity is a bit less at 6. Then that can't be dry. I'm getting
it.
S: You've got it. And remember that in Spanish it is "Seco". In Italian "Secco". In German
it's "Trocken". And in French "Sec".
J: Excellent. Now. How about more than 9 grams per litre. With suitable acidity of course.
Or more than 4 grams without that acidity?
S: That becomes "Medium-Dry".
J: OK, So what are the rules?
S: It is "Medium Dry". If its sugar content exceeds the maximum set for "Dry". But not
exceeding 12 grams per litre.
J: Thanks. Does acidity come into it again?
S: Absolutely. The maximum with suitable acidity is 18 grams per litre. Provided that the total
acidity is not more than 10 grams per litre below the residual sugar content.
J: Gosh. 10 grams difference. OK. So if the wine has 18 grams per litre of sugar. And
the acidity is 8 or 9 grams per litre. So within 10 grams. Then that is classified as
"Medium Dry".
S: Correct.
J: But if it has 18 grams per litre of sugar. And only 7 grams per litre of acidity. More
than 10 grams difference. Then it is legally sweeter than "Medium Dry".
S: Correct again.
J: So. What are the non English terms for "Medium Dry"?
S: In Spanish "Semi-Seco". In Italian "Abboccato". In German "Halbtrocken". In French "Demi-Sec".
J: OK now with more sugar than 18 grams per litre?
S: That would be "Medium". Or even "Medium Sweet". Legally they are the same.
J: Got it.
S: So if its sugar content is higher than the maximum set at for "Medium Dry". But not
more than 45 grams per litre. Then it is "Medium".
J: Thanks. Any acidity adjustment?
S: No not any more. Beyond "Medium Dry" there is no acidity adjustment.
J: OK. So in other languages?
S: Spanish Semi-Dulce; Italian Amabile; German Lieblich; And in French Moelleux.
J: OK now more than 45 grams per litre? What is that called?
S: If the wine's sugar content is at least 45 grams per litre then it is in the final
bracket. Again with no acidity adjustment. This is a "Sweet" wine.
J: Thanks. So I imagine the Spanish is "Dulce"?
S: Yes. If the wine has at least 45 grams per litre of sugar. Then in Spanish "dulce".
In Italian "Dolce". In German "Süss". And in French it is "Doux".
J: So that's clear. "Dry" is upto 4 grams of sugar. Except if suitable acidity - then
upto 9 grams of sugar per litre.
S: Yes.
J: And "Medium Dry upto 12. Or upto18 if acidity is high enough.
S: Yes.
J: Then "Medium" if sugar is upto 45. And more than 45 it is "Sweet". Quite clear.
S: Good.
J: Ah, but in supermarket wines, I have also seen numbers, from 1 to 9, to denote sweetness.
Yes I have seen them too. That is basically because people like to buy Dry. But drink
Sweet.
J: Yes. I see.
S: With "Medium Dry" and "Medium" on the label, the wines just won`t be sold. As I said "Medium
Dry" is for grannies.
J: So are the 1 to 9 numbers defined?
No.
J: Not defined at all?
S: That's right. Not defined at all. The numbers are based on the subjective judgement of the
wine buyer of that wine, based on sweetness, acidity, aroma and mouthfeel.
J: I see that.
S: And a wine buyer of wines from a different country, but in the same supermarket, might
assign a different sweetness number to a similar wine.
J: Gosh. So a wine buyer of similar wines in another supermarket, might assign a different
number.
S: Yes. But don't look so shocked. It is just like dress sizes. A size 14 in one shop can
be a 12 in a second shop. Or a 16 in a third shop. Easy peasy.
J: What?
S: Yes. But you are a man. And you do not understand dress sizes. Back to wine I think.
J: Erm. But why don`t they use the E.U. defined terms?
S: Well. As I said. If they label their wines "Medium". Or even "Medium-Dry". They just
won't sell.
J: Sorry. You did point that out. Actually I have also recently seen Alsace and German
wines with 1 to 9 numbers for sweetness.
S: These numbers are not defined either. They are based on the individual wine-maker`s judgement
of sweetness, acidity, mouth-feel, aroma. And other factors perhaps.
J: Now I have also seen the term, "Very Dry", on shelves. That is not defined. Is it?
S: No. "Very Dry" is not defined. And neither is "Off Dry". And not even, "Rather Dry".
Nor "Quite Dry". Or "Not Too Dry". These terms are subjective.
J: Well that's covered it then. I think wine producers and merchants should use the EU
definitions?
S: Yes.I agree. Or come up with an agreed formula based on - sugar, acidity and maybe
pH.
J: Agreed.
S: Or why not just quote both - the residual sugar and the acidity - on the label. That
won't take up a lot of room.
J: Yes.
S: And it would avoid having to give wine the "Medium" kiss of death.
John: That makes sense. So thanks very much, Susan. That was The Sweetness of Wine. For
still wines.
Susan: My pleasure, John.