The Relative Sweetness of Common Red and White Wines

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Last time we looked at the difference between a “Dry” wine and a “Tannic” wine. In the wine world, “Dry” refers to the sweetness, or amount of residual sugar, in the wine while “Tannic” refers to the astringent effect on your palate of the wine that comes from the grape skins, seeds, stems and oak aging.

To recap from last time, the amount of Residual Sugar (RS) in a wine is categorized as follows:

• Dry: Less than 1% sweetness or <10 gm/L of RS

• Off-Dry: 3% to 5% sweetness or 10-35 gm/L RS

• Sweet: Above 5% sweetness or 35-120 gm/L RS

• Very Sweet: Above 12% sweetness or 120 - 220 gm/L RS

The final amount of residual sugar in a wine is entirely up to the wine maker.

One thing wine makers can do is to harvest the grapes a bit later in the growing cycle when the grapes have developed more natural sugar. But, even this doesn’t ensure a sweeter wine. In fact, if sufficient yeast is added to the juice of the grapes (the must), it will convert nearly all of natural sugar to alcohol. So, a high sugar content grape juice can actually lead to a dry wine, but its alcohol content will be higher.

It’s also true that many wine makers may choose to include some residual sugar to please a particular customer segment.

Now, it may surprise you but most common varietal wines are indeed “Dry” based on the amount of RS in them. So, let’s focus in a bit on the relative sweetness of some common wines.

Red Wines

• Dry Wines: Cabernet Sauvignon, Cabernet Franc, Merlot, Zinfandel, Syrah, Malbec, Zinfandel, Pinot Noir, Garnache, Petit Verdot, Petite Sirah, Gamay, Tannat, Barbera, Nebbiolo, Montepulciano, Sangiovese and Tempranillo

• Off-Dry Wines: Lambrusco

• Sweet Wines: Port, Marsala

White Wines

• Dry Wines: Chardonnay, Chablis, Sémillon, Sauvignon Blanc, Chenin Blanc, Viognier, Pinot Grigio, Albariño, Extra Brut & Brut Sparkling Wines

• Off-Dry Wines: Muscat, Gewurztraminer, Riesling, Extra-Dry Sparkling Wine

• Sweet Wines: Sauternes, Moscato, Tokaji, Ice Wines, Demi-Sec & Doux Sparkling Wines

Again, everyone’s palate is different. What you might find to be “too sweet” may be just perfect for someone else. Wine is a journey, and it's all about exploring different wines and finding what best suits your palate. Just remember, when it comes to exploring wine, keep it fun and simple; don't get caught up in overthinking the process. Cheers!

Behind the Cork™ - Masciarelli Montepulciano D'Abruzzo

2020 Masciarelli Montepulciano D'Abruzzo ($15)

This Montepulciano wine from Masciarelli (Mass-shee-ah-RELL-ee) winery exemplifies the style, quality, and value associated with wines from the Abruzzo region of Italy. Masciarelli produced their first vintage in 1981, and to this date, all of their wines remain estate grown.

This wine is made from 100% Montepulciano grapes sourced from vineyards planted in calcareous clay soils. The cooling effect of clay helps preserve this wine’s bright acidity. 

Designed to be enjoyed within a few years of release, these wines see no oak during the winemaking process, allowing their youthful freshness to shine.

This Masciarelli wine is produced from 100% Montepulciano D’Abruzzo grapes that were fermented and aged in stainless steel. It is deep ruby in color with nice aromas of black fruit and thyme. On the palate, this dry, full-bodied wine is big in flavor with rich blackberry fruit flavor, touches of spice and bold tannin. (Note: This wine was decanted for 1+ hours before serving)

This is a delightful Montepulciano D’Abruzzo from Masciarelli. It’s also quite affordable. This big Italian wine certainly deserves being called this week’s Behind the Cork™ Wine of the Week. Cheers!

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Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Sample Provided by Masciarelli Winery via Creative Palate Communications

Don't Confuse a Dry Wine with a Tannic Wine

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Wine terms can be confusing. Especially the terms “dry” and “tannic.”

Have you ever taken a sip of red wine and noticed that your mouth feels dry or dusty? Almost that ‘cotton-mouth’ feel? Well, that is a sensation that is generally associated with red wines.

The dry sensation is due to the wine being astringent and its effect on the tissue in your mouth. Some people have also described the sensation as making their mouth pucker.

The culprits that causes this drying sensation in your mouth are actually chemical compounds (phenolics) that naturally occur in grapes. These ‘tannin’ come from the grape skins, seeds and stems.

So, while a ‘dry’ sensation in your mouth is associated with tannin, the wine term “Dry” actually refers to the lack of sweetness - the amount of residual sugar. A “Dry” wine will have little to no residual sugar, meaning that the fermentation process converted all the natural sugar in the grape juice to alcohol. Residual Sugar (RS) is categorized as follows:

• Dry: Less than 1% sweetness or <10 gm/L of Residual Sugar

• Off-Dry: 3% to 5% sweetness or 10-35 gm/L RS

• Sweet: Above 5% sweetness or 35-120 gm/L RS

• Very Sweet: Above 12% sweetness or 120 - 220 gm/L RS

So, in summary, a wine that makes your mouth fell dry is ‘Tannic’ while a ‘Dry‘ wine is one with little or no residual sugar. Cheers!

Behind the Cork™ - Masciarelli Colline Teatine Rosato

2022 Masciarelli Colline Teatine Rosato ($14)

Mention the Abruzzo wine region of Italy to fellow wine lovers and chances are the conversation will swiftly turn to Masciarelli (Mass-shee-ah-RELL-ee). Few wineries have done more in recent decades to affect the Abruzzo wine industry, moving it into the 21st century, and shattering for good the stereotype of this southern Italian region as little more than a source of cheap, rustic wines and supermarket brands.

Masciarelli produced their first vintage in 1981, and to this date, all of their wines remain estate grown.

The Colline Teatine IGT, where the grapes for this rosato are grown, has a Mediterranean climate and breezes from the nearby Maiella mountains. Within the Colline Teatine, Masciarelli has plots in three areas:

- Casacanditella: At 1,247 feet, between the Majella Massif and the Adriatic Sea. Vineyards are planted with Montepulciano and protected from drought by cisterns.
- Bucchianico: In a landscape of Mediterranean scrub, Montepulciano and Trebbiano enjoy extra sunlight due to imposing gullies which reflect sunlight on vineyards planted at 1,181 feet.
- Ripa Teatina: The area, at 656 feet, is planted with Cabernet Sauvignon, Montepulciano and Trebbiano.

This Masciarelli Colline Teatine Rosato is produced from 100% Montepulciano D’Abruzzo grapes that are pressed with minimal contact with the skins to achieve this beautiful salmon color. It is fermented in stainless steel tanks to preserve its bright fruit flavors. It has subtle aromas of strawberry and cherry. On the palate it has delicate flavors of strawberry, candied cherry and citrus notes. It is light and refreshing with good acidity.

A delightful, refreshing Italian rosato like this one from Masciarelli, that is also quite affordable, certainly deserves being called this week’s Behind the Cork™ Wine of the Week. Cheers!

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Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Sample Provided by Masciarelli Winery via Creative Palate Communications

Tips for Keeping Wine Cool While Decanting

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Decanting a wine, especially in the summer, can present a problem. Typical decanting times are 30 minutes to an hour our more. So, if you’ve been keeping your wine at a cellar temperature of 52-57°F for a red, or slightly chilled to 45℉ and 55℉ for a white, it going to warm up to room temperature during decanting.

Here are a few tips for keep a wine cool during and after decanting:

• If you’ve got plenty of time and can plan in advance, go ahead and decant your wine at room temperature and then return it to the original bottle and place it back in the wine refrigerator for an hour or so to return it to the desired temperature

• Your decanter should have a wide base to allow for maximum surface area contact of the wine with air, so place a chilled towel or a bag of frozen peas or corn over the base of the decanter to keep the wine chilled. For longer decanting times you may need to change out the towel or add another bag of frozen veggies

• If your decanter can fit inside a refrigerator, just beware that it’s possible the wine can take on some ugly refrigerator smells, so check first or ensure you’ve got a fresh box of baking soda in the frige to soak up those nasty smells

• If you have one of those freeze sleeves that can fit around a bottle of wine, see if it will simply fit around the neck of your decanter to help keep the decanting wine chilled

So, if decanting your wine, remember that all wines taste best if served at the proper temperature. Therefore, decant when necessary but ensure you serve your wine at its best temperature. Cheers!