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
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“Some poems are for holidays only. They are polished and sweet, but it is the sweetness of sugar, and not such as toil gives to sour bread. The breath with which the poet utters his verse must be that by which he lives.”
—Henry David Thoreau (1817–1862)
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“A rake is a composition of all the lowest, most ignoble, degrading, and shameful vices; they all conspire to disgrace his character, and to ruin his fortune; while wine and the pox content which shall soonest and most effectually destroy his constitution.”
—Philip Dormer Stanhope, 4th Earl Chesterfield (1694–1773)