Sweetness Of Wine
The subjective sweetness of a wine is determined by the interaction of several factors, including the amount of sugar in the wine, but also the relative levels of alcohol, acids, and tannins. Briefly: sugars and alcohol enhance a wine's sweetness; acids (sourness) and bitter tannins counteract it. These principles are outlined in the classic 1987 work by Émile Peynaud, The Taste of Wine.
Read more about Sweetness Of Wine: History, Residual Sugar, Süssreserve, Terms Used To Indicate Sweetness of Wine
Famous quotes containing the words sweetness of, sweetness and/or wine:
“And deep into her crystal body poured
The hot and sorrowful sweetness of the dust:
Whereof she wanders mad, being all unfit
For mortal love, that might not die of it.”
—Edna St. Vincent Millay (1892–1950)
“All the sweetness of religion is conveyed to children by the hands of storytellers and image-makers. Without their fictions the truths of religion would for the multitude be neither intelligible nor even apprehensible; and the prophets would prophesy and the philosophers celebrate in vain. And nothing stands between the people and the fictions except the silly falsehood that the fictions are literal truths, and that there is nothing in religion but fiction.”
—George Bernard Shaw (1856–1950)
“The novel can’t compete with cars, the movies, television, and liquor. A guy who’s had a good feed and tanked up on good wine gives his old lady a kiss after supper and his day is over. Finished.”
—Louis-Ferdinand Céline (1894–1961)