What do you initially pay attention to when choosing a wine? First, as a rule, the color is white or red, and then the most important thing is whether it is dry or sweet. If everything is clear with sweets, then the term “dry” – why it is so called.
Let’s find out
Everyone has tried grapes and knows how sweet they are, and the amount of carbohydrates is generally comparable to chocolate. This is because berries are high in natural sugars. In the process of converting grape juice into wine, yeast turns it into ethanol. If the winemaker’s goal is sweet wine, the fermentation is stopped before the yeast has turned it into sugar. This is how port wines are made, for example, they are fortified with grape alcohol and about half of the sugar remains in the drink. If the goal is to create dry wine, the fermentation is not interrupted and all the sugar is converted into alcohol. But this does not mean that the wine will be high in alcohol, less sweet grapes are used to make it. It turns out that “dry” is a wine with a minimum amount of residual sugar and this term is accepted in all countries, it is just accepted. When choosing for yourself, look for varieties – zinfandel, primitive, nutmeg, vionia, gewürztraminer. These are the most popular dry wines, they are in the vast majority on store shelves, so lovers of semi-sweet have a great choice.
By standard, the concentration of sugars in dry wines is not more than 4 grams per liter. In the European Union, wine is considered dry if it contains 4-9 grams of sugar per liter. Due to this, many dry wines from Europe, coming to our country, become semi-dry. In order not to make a mistake with the choice, always look at the label how many grams of sugar per liter there are and the amount of carbohydrates, so in time you will find your wine among them.
How about the dry mouth that remains after wine?
Exactly the same astringency you feel after an unripe paradise apple or strong black tea. These are the tannins that create an astringent feeling, add intensity, bitterness and astringency to the taste. These substances are found in wood, bark, leaves and fruits. In grapes they are in the husk, seeds and ridges. If you do not like the astringency of wine, choose white wines. In the production of red wine, the contact of the wine with the skin of the grapes is much longer. In sweet wines, sugar smoothes the astringency caused by tannins