Ever wondered where your sweet tasting wine consumed its sweetness from? Certainly, it’s not that spoonful of sugar that you are tasting in your Shiraz red wine. It is something more subtle than that. It can be fascinating to know that, how your wine got to that desert-sweetness without tasting artificial.
Below are the four categories that will make you understand this fruity-spritzy beverage more accurately.
Some of the richest wines which we called as dessert wines, gain their sweetness from the process of fortification. In this process, any distilled spirit like brandy is added to the base of the wine. It varies according to the timing when the spirit was added to the wine.
If it is added before the fermentation, the high amount of alcohol destroys fermenting yeast making an unfermented residual sugar in the base. On the other hand, adding spirit after fermentation leaves a drier product. Some of the best Australian wines will work on the balanced sweetness effect.
Some of the richest sweet wines around the world are made of botrytis-infected grapes. It works, because the mold on the skin of grapes sweeps water out them, which leaves behind those sweet and concentrated flavours. However, this type of rot badly affects vineyards. In this, a patient harvesting period is given to grapes to allow a good time for the mold to grow.
Straw wine is not actually related to grapes, but more to raisins. Grapes are dried out which leaves behind concentrated sugar. These are called straw wines because producers keep those grapes in straw mats out in the sun. Because of this arduous process, these wines come with a handsome price tag.
Icewine is full of sweetness and not very cheaply available as the making and processing take a great deal of time. The frozen grapes are harvested at the lowest temperature. The extreme coldness brings out the sweet flavour of concentrated sugar. These grapes are not affected by botrytis and frozen before the process of fermentation. This type of wine remains very much in insistence.