Deciphering the Difference: Sweet and Dry Wine
Red wine and white wine has many differences not only in color. For instance, you can taste either of them to test. Red wine tastes much heavier and more complex than white wine. In common, red types are not sweet like white type.
White wines are made from white grapes by separating the skin of the grapes from the juice, after which yeast is added for fermentation purposes right until the juice turns into white wine. Then the wine is stored for aging in stainless steel or oak wood containers.
On the other hand, when you make red wine, the process is a bit different. It is made of red or black grapes and here the grapes are crushed first and then they are added along with their skin to a fermentation process that takes about 1-2 weeks to end. Towards the end, the skin raises to the surface and forms a top layer which is usually mixed back into the must (the fermenting juice). When the fermentation period is over, the wine is then pressed into a press wine to be first clarified and then stored away in oak containers for a couple of months before it can be transferred into bottles. When you store the red one into oak containers, you transfer to the wine extra tannin that the oak barrels contains, which gives that extra flavor to the red wine that you can’t find in any white wine.
This is actually one of the main differences between the two wine types, the amount of tannin they usually contain. Of course the red one has more of it since the tannin is coming from the skin of the grapes, and the white wine is made without the actual skin.
Another main difference is the fact that you are likely to find more flavours between red wines compared to white ones. And if you believe what they say about the health benefits that the red type gives regarding resveratrol, one more reason to go with red during your next wine shopping spree:)
If you are a novice to the brilliant world called Wines, you may mistakenly assume that red wine and white wines are only aspects which need differentiation. However, you are farthest from truth if you think so. There are so many other considerations and distinctions which you need to look at. For instance, take a look at dry wines and sweet wines.
Distinction between dry and sweet wine important for purchase
When you visit a departmental store or a specialty wine chain, you will come across both these terms quite regularly. Before you make your purchase at large, it would be important for you to distinguish between dry wine and sweet wine, just as it is important to understand the distinction between red wine and white wine or sparkling wine and flat wine.
Looking at the hierarchy
At the outset, any wine that is not sweet at all is referred to as dry wine. To reach from sweet wine to dry one, you have to keep traveling through many other varietals. The concentration closest to dry is called off -dry, next in hierarchy is medium dry followed by medium. On the heels of medium is medium sweet and it is tailed by sweet (of course which is head and which is tail depends on your choice)
LCBO sugar code is a yardstick
Liquor Control Board of Ontario (LCBO) has provided certain stipulations that are earmarked as LCBO sugar codes. These are ratings from 0 to 30 and decide the degree of dryness or sweetness of the wine. It is self-conveying that 0 stands close to extremely dry and 30 is the pinnacle of sweetness. In fact, the most elementary degree of sweetness starts at a rating of 7. Learn about Australian Red Wine and Penfolds Grange.
Selection of grape is instrumental
Use of yeast is important in creating sweet or dry wine. It is well known that yeasts are responsible for converting natural sugar to alcohol. The greater their action, the more is the conversion and resultant dryness. Those grapes that are left in the vineyards until the time of complete maturity are rendered wholesome sweetness.
Naturally, when these grapes are crushed and pressed, they retain higher degree of sweetness. Such sweetness persists even after racking and fermentation (although it moderates considerably). If you want to prepare dry wine, you can nip the sugary ambition in the budding stage and select immature grapes.
To sum it up with lines on acidic content
Acid also plays a role in determining the sugar level. In fact, even if it is not a factor objectively, it certainly plays on our perception. Acidity increases dryness. This is among the greatest problems for vineyards that have naturally acidic grapes. In case, they look for sugary wines, they have to think of novel ways to do so.
One smart technique of retaining acidity while rendering sweetness to the grapes is sun drying. For extra degree of sweetness, you can certainly harvest the grapes earlier but at the same time if you sun dry it for a few months, they will retain their acidity and still be sweet.
If you want to know more about wine, visit our site grape.com.au. Learn about Australian Red Wine and Penfolds Grange.
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