Classification of sweetness of wine;

Red wine is sweet, dry and sweet, Sangweis Sangiovese, Danbo, Cabernet Sauvignon, Black Pi Nuo Black Pi Nuo, Syrah Syrah, Merlot Merlot, malbec malbec, Gamacha Gehenna, Zinfandel, Blue Brussels, Port Porter, and Brown Porter.

White wines include sweet, dry sweet, musk dry, Sauvignon Blanc, Pi Nuo white, Chardonnay white, Shiraz white, viognier white, Torrentes white, Qiong Yao pulp wine, Riesling Riesling white, moscato moscato white, White Porter white wine, and louse wine ice wine.

Why is it called "dry" if it is not sweet?

We often hear "dry red", "dry white", "dry champagne" and so on. This "dry" is not the antonym of "wet", but the antonym of "sweet". Dry wine is called "dry" in English and "Sec" in French, both of which mean "dry".

Why is wine sweet and dry?

In the process of wine fermentation, the winemaker will control the amount of residual sugar in wine, and then produce his own unique wine type. Assuming that the wine is fermented until the residual sugar is almost completely converted into alcohol, then the wine produced in this way is called dry wine. If there is still a little residual sugar, it is slightly dry wine or semi-dry wine, and so on, it will produce different types of wine with residual sugar.

What is the difference between sweet wine and dry wine?

Dry wine has much higher tannin and acidity than sweet wine because there is less residual sugar. Salt and fat in food will weaken tannin and acidity, or try to sober up for a long time to achieve the ideal taste.

Grading of wine sweetness

Dry type: sugar content is less than 4g/l.

Semi-dry type: 4 g/L ~ 12 g/L sugar content.

Semi-sweet: sugar content12g/l ~ 45g/l.

Sweetness: sugar content is more than 45g/L.