How to Talk about Wine by Bernard Klem

Author:Bernard Klem
Language: eng
Format: epub
Tags: ebook
Publisher: Sterling Epicure
Published: 2011-12-30T05:00:00+00:00

DUST TO CANDY: DRY TO SWEET

Have you ever been so thirsty you thought a hot, dry desert had formed in your mouth? Have you ever eaten or drunk something so gaggingly sweet that your face crinkled up in disgust? If so, you’ve already learned what dry and sweet are.

Dry tends to be a hard concept for new wine drinkers to master. Dry doesn’t mean not wet in wine; it means only that there’s no or just a touch of residual sugar in the wine. A good dry wine usually matches well with most food up to dessert; sweet wine goes best with (surprise!) sweet desserts.

Some people who dislike sweet wines call them liquid candy. Some people who hate dry wines describe them as sand in the mouth. At this stage of your wine education, it’s important to learn that wines can have virtually no sweetness whatsoever (it’s all been fermented out and converted into alcohol), while others have more sweetness than you or I could possibly imagine.

Good sweet wines are the ones made by real wine lovers who create their sweet wines knowing the wines must be balanced with enough acid to counteract the sweetness. Not all winemakers tend to acknowledge this, which is the reason some sweet wines are unbalanced.

If you prefer dry, stay with it. If you like sweet, drink sweet and enjoy it.

SOME BASIC TERMS FOR DRY TO SWEET:

arid, bittersweet, brut, cloying, dryish, nonsweet, oversugared, oversweet, semidry, semisweet, sticky, sugary, sweet, sweetened, sweetie, sweetish, ultradry, ultrasweet

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.