Busy little yeasty beasties
In my post a few days ago about the correct order for serving different styles of wine I wrote very briefly about what the term “dry” means. I think it’s worth taking a little more time to dig deeper because our perception of dryness can differ from what the numbers indicate.
As I said, most of the world agrees that if the wine is about .5% sugar, no one can taste it. So, that, or less, is considered dry.
As a quick review, during the fermentation, yeast consumes the sugar in the grape juice and, as it does, the sugar’s converted to heat, carbon-dioxide gas and alcohol. To make dry wine, the winemaker just lets the yeast run amok and use up every last bit of fermentable sugar. To make sweet wine there are various ways of intervening before the wine goes dry, such as chilling the wine, adding sulfur dioxide, adding alcohol… Or, let the wine go dry and add back grape juice.
But there are other things to consider when it comes to our perception, as opposed to the lab report. Fruitiness can trick our palates into detecting sugar that isn’t there. This is especially true with intensely fruity varieties such as Muscat or Viognier. It just takes practice to be able to differentiate – that is most of the time. I think we all still get fooled from time to time – I know I do. Continue reading