The sweetness of wine

The sweetness of wine (main)

The taste of indications, including sweetness level referred to in the EU are regulated uniformly.  Markings on the label is not mandatory.  In Germany dry wines are common, while the terms ’semi-dry’ and ’sweet’ are rarely found on the labels. For sparkling wine, the taste information is required on the label. Unlike wine, the categories overlap partially. In such cases, you can choose between two flavor details.

The subjective taste depends on several factors.  Alcohol and glycerin can cause the wine to have a sweet taste. Old, dry red wines can extract high values and maturity of the tannins sweet effect. Here the molecules are polymerized to molecular complexes. With wine and sparkling wine tastes, the following grades are distinguished:

Dry
Lieblich, Semi-sweet
Suss
Other terms used
Frankisch dry
Mild
Dry
Sparkling
French: brut zero
dt: extra herb; French: extra brut
dt: herb; French: brut
dt: extra dry, French: tres sec; engl.: Extra dry
dt: dry; French: sec; engl.: Dry; Italian: secco asciutto; Russian: suchoye (сухое); kroat.: Suho
dt 2.6: Semi-dry; French: demi-sec; engl.: Medium dry; Italian: aboccato; Russian: polusuchoye (полусухое); kroat.: Polusuho
2.7 dt: sweet; French: doux; engl.: Sweet, Italian: dolce, Russian: Sladkoje (сладкое); kroat.: Slatko Hungarian: edes

Dry Wines
Wine with a residual sugar of up to 9 g / l, with the acidity of more than 2 g / l may be lower.  Classic dry allows only 4 g / l residual sugar. The once for wines with residual sugar to 2 g / l is “suitable for diabetics – only after questioning the doctor,” is no longer allowed.  The type of analysis values are permitted.
Semidry
Semi-dry wine may contain a maximum of 9 to 18 g / l unfermented sugar, while sugar does not exceed 10 g / l greater than the acidity. These wines have a slight residual sweetness. At high acidity, they can also taste quite dry. If the acidity is low, the opposite may happen and the wine will have a distinctly sweeter flavor.

Lieblich, Semi-sweet
Wine of a distinctly sweet taste orientation. Under German wine law residual sugar is higher than that of the semi-arid wine (18 g / l) up to 45 g / l residual sugar. In Germany and Austria, both terms are equally used. In Switzerland the term does not depend on the sweetness level.  The same applies to the English-speaking world.

Sweet
The taste of sweet wines is dominated by sugar or other sweet wine ingredients. The European wine law defines residual sugar content in sweet wines from more than 45 g / l.

Other terms used
Frankish dry
This term is used in Swiss francs for dry wines with a residual sugar of up to 4 grams per liter.  In the wine law of this term it is not intended and should therefore not be used on the labels. In Franconia, an agreement prevails that the term is used only for dry wines with residual sugar to 4 grams per liter.
Mild
Wines with a residual sugar of 45 g / l. The term is mild speech for wines with low acidity, and for sweet wines for utilizing the acid into the background.
Dry
Semi-dry wines in Germany are referred to occasionally as a tart on the labels. They often have significant residual sugar. In wine law, this designation is not provided. To a target of Mosel vintners a prohibition principle states that it may be made on the labels for any information that is not prescribed by law. This has been delicately tipped with the designation by the court. The court found no consumer deception. Many critics feel, however, that it may very well be consumer deception.
Sparkling

With a sparkling sensation of taste it is sweet, tempered by carbonic acid. Therefore, other residual sugar limits are applied.
French: brut zero
also brut nature, brut sauvage, brut integral ultra brut, brut or ultra. Variant of the driest sparkling wine with a maximum of 3 g / l residual sugar.
dt: extra herb; French: extra brut
Alternative title: Brut de brut, brut nature 0 – 6 g / l residual sugar.
dt: herb; French: brut
Sparkling wine with less than 15 g / l residual sugar.
dt: extra dry, French: tres sec; engl.: extra dry
Sparkling wines with a residual sugar content is 12 to 20 g / l.
dt: dry; French: sec; engl.: dry; Italian: secco asciutto; Russian: suchoye (сухое); kroat.: suho
Sparkling wines containing residual sugar between 17 and 35 grams / liter
dt: Semi-dry; French: demi-sec; engl.: medium dry; Italian: aboccato; Russian: polusuchoye (полусухое); kroat.: polusuho
Residual sugar 35 – 50 g / l.
dt: sweet; French: doux; engl.: sweet, Italian: dolce, Russian: Sladkoje (сладкое); kroat.: Slatko Hungarian: edes
Residual sugar content above 50 g / l.