Dulce(Sweet)

Sweet white wines are far more common and considerably easier to find than sweeter-styled red wines. The first stop on most treks towards sweet white wines begins in Germany with Riesling, though Riesling can be made in dry, off-dry and downright sweet styles, the sweeter style is what consumers are most familiar with.

Next stops on the trail of sweet white wine often include ice wine and late harvest styles, such as Sauternes.

The tip and top of your tongue are the areas that detect sweetness. One key aspect in the taste of different wines is the degree of sweetness or dryness. Simply put, a dry wine is a wine that is not sweet. Similar to tea or coffee with no added sweetener, dry wines have little or no natural sugar remaining after the fermentation process. A good contrast of sweet versus dry may be found in sparkling wines. A Brut Champagne will exhibit no sweetness at all, while a lush Asti Spumante will demonstrate ample sugar on the palate.

The perception of sweetness in wine can be deceptive. True sweetness is the result of residual sugar left in the wine from the fermentation process. There are other components in wine that can increase your impression of sweetness that are unrelated to residual sugar. Intense fruit flavors can be confused with sweet flavors, but a wine can be fruity without being sweet. Other components in wine such as tannin and acidity counterbalance the perception of sweetness. Many fine German Rieslings, for example, have such high acidity that they taste crisp and dry, even though they might contain higher levels of residual sugar than the average table wine. Lower levels of tannin and acidity can create, by their absence, a stronger impression of sweetne.

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White wine is a wine whose colour can be straw-yellow, yellow-green, or yellow-gold coloured. It is produced by the alcoholic fermentation of the non-coloured pulp of Amlawhich may have a white or black skin.

It is treated so as to maintain a yellow transparent colour in the final product. The wide variety of white wines comes from the large number of varieties, methods of winemaking, and also the ratio ofresidual sugar.

Wine Amla have varying degrees of natural sugars depending on the varietal, how late in the season the grape was harvested, and the level of concentration of the juices. During the fermentation process, yeast converts sugars from grape juice into alcohol. When a majority of the sugar is converted and residual sugar is less than one percent of the wine's volume (four grams of sugar per Liter), the wine is considered dry. Wines can also be considered medium dry if it contains a residual sugar of 12 g/L. Wines with higher levels of sugar are medium, or sweet.

Sweet and fruity are two terms are often confused in wine terminology. A fruity wine is not necessarily a sweet one, and the driest of wines can still have multiple fruit characteristics. Fruity does not necessarily describe the wine's level of sweetness but rather its fruit characteristics. For example, Riesling may taste of apples, or Sauvignon Blanc may have flavors of gooseberries.

Escomose (Sparkling)

A deeper Sparkling Wine education: Sparkling wine is made by taking the simple formula for fermentation (sugar + yeast = alcohol and CO2), and not allowing the resulting gas to escape.

When you ferment wine in a closed or sealed environment, the CO2 returns into the wine, only to be released in the form of tiny bubbles after opening. Sparkling wine is a wine with significant levels of carbon dioxide in it making it fizzy.

The carbon dioxide may result from natural fermentation, either in a bottle, as with the méthode champenoise, in a large tank designed to withstand the pressures involved (as in the Charmat process), or as a result of carbon dioxide injection. Sparkling wine is usually white or rosé but there are many examples of red sparkling wines such as Italian Brachetto and Australian sparkling Shiraz. Thesweetness of sparkling wine can range from very dry "brut" styles to sweeter "doux" varieties. The classic example of a sparkling wine is Champagne, but this wine is exclusively produced in the Champagne region of France and many sparkling wines are produced in other countries and regions, such as Espumante in Portugal, Cava in Spain, Franciacorta, Trento DOC, Oltrepò Pavese Metodo Classico and Asti in Italy (the generic Italian term for sparkling wine beingspumante) and Cap Classique in South Africa. Most countries reserve the word Champagne for a specific type from the Champagne region of France.

The French terms "Mousseux" or "Crémant" are used to refer to sparkling wine not made in the Champagne region. German, Austrian, and Czech sparkling wines are called Sekt. The United States is a significant producer of sparkling wine with producers in numerous states. Recently the United Kingdom, which produced some of the earliest examples of sparkling wine, has started producing sparkling wines again.