Sweetness is one of the most important aspects in the balance of a wine, along with other factors such as acidity, alcohol or tannins. This can vary considerably from one wine to another, completely modifying the tasting experience as well as our appreciation.
So that you understand the difference between a sweet wine and a sweet wine, here is an overview of the different types of wine, categorized according to their level of sugar.
Dry wines
They represent the vast majority of wines produced in the world. They can be red, white, rosé or orange, it doesn't matter! The only condition is that they must not exceed 4g/L of residual sugars (i.e. 3g in a 75cl bottle). Suffice to say that at this level of dosage, it is imperceptible in tasting.
Semi-dry wines
These wines have a slight sweetness on the palate and their sweetness can vary between 4g and 12g/L (3g to 9g in a classic bottle). Generally, this dose of sugar gives the wine a slight indulgence and a tender side while maintaining a balanced character.
The majority of semi-dry wines are white (Vouvray, Gewurztraminer etc.) but some rosés or red wines (rarer) can also fall into this category.
Sweet wines
Here, the sugar level is even higher: between 12g and 45g/L (9g at 33.75g in a bottle). Tastefully, the aromas begin in this type of wine to turn towards candied fruit or honey and therefore express great indulgence.
Once again, all the colors are here, although in fact, sweet white wines are the most common.
Sweet wines or sweet wines
Finally, the category of sweet wines (or sweet wines) is at the top of this pyramid. Here we find cuvées containing more than 45g/L of residual sugars. Some wines can even reach 200g or even 300g/L!
In France, when we think of sweet wines, Sauternes Bordeaux immediately comes to mind. However, Late Harvest or Selection of Noble Grains from Alsace, Languedoc-Roussillon Natural Sweet Wines (AOC Maury and Banyuls in particular) as well as certain cuvées from appellations such as Pacherenc du Vic-Bilh in the South-West, Muscat de Rivesaltes or Muscat Beaumes-de- Venice in the Rhône Valley also fall into this category.
Here, delicacy and aromatic richness are essential (notes of candied fruit, honey, sweet spices, etc.). As a result, with sugar often taking precedence in terms of potency in the dishes served, such wines are usually opened at dessert time.
Nevertheless, exotic and spicy cuisines can also go wonderfully with sweet wines! Finally, foie gras is often mentioned as the ideal pairing. However, as this is generally appreciated at the start of a meal, it will be preferable to opt for a semi-dry or sweet wine in order not to e saturate the palate with sugar from the start of the meal !
Conclusion
You will therefore have understood that the difference between a sweet wine and a sweet wine is relative to the level of sugar present in the wine, a sweet wine being sweeter than a sweet wine.
Nevertheless, the notion of balance being essential in wine, a sweet wine with a good acidity and a complex aromatic may seem less sweet in the mouth than some less well constructed sweet wines! It is therefore important not to generalize and discover for yourself all the subtleties of these wines. For that, do not hesitate to call on La Cave Éclairée!
Wine sweetness scale
