Sweet wine for dessert and cheeses

The sweetness of a wine is given by the quantity of residual sugar. Residual sugars are those not fermented at the time of bottling. The sugars increase the sensation of body and sweetness of a wine, which becomes “sweet” when the residue is high. A “dry” wine can be defined as containing a residual sugar of about 4-5 g / l (grams per liter). As the residual sugars increase, it increases the smoothness of the wine. When the content reaches between 12 and 45 g / l, sweet wine can be defined as “sweet”.

Alcohol gives the wine a feeling of “warmth” and plays a complementary function to sweetness, contrasting with acidity. For this reason, some sweet wines are quite alcoholic, so as to be balanced and stable.