Great explanation for "dry wine". The old cliche regarding Americans (USA version) "talk dry, drink sweet" still applies (though fading). I enjoyed seeing the pictures of grapes with bees/wasps on the clusters. We had an old block of head trained Semillon (planted in the 1930's) that took forever to sugar up. I knew it was "physiologically ripe" when it attracted bees and wasps, regardless of the Brix. Finally figured out it was when the grapes were creating the aromatics (volatile esthers) that attracted the bees.
Thankfully in my 50 + years of growing grapes in Northern California (mostly Sonoma County, but time in Monterey, Santa Cruz, Santa Clara and Napa counties), bee/wasp damage has never been significant, though they can be thick on the bins of grapes and around the crusher. Something about feeding on sugar makes them not aggressive, so as long as you don't contact one (or have a sausage in your pocket) they are only a minor nuisance.
It’s funny as I’ve met (and sold wine to) several people that stated they like sweet wines but ended up liking absolutely bone dry, but aromatic and fruit forward wines. As someone with a massive sweet tooth, I absolutely get the impulse to aim for sweet wines as at the very least, the sweetness represents a consistent element of the tasting experience, while many dry wines (in style) can feel much more variable to the inexperienced drinker. That’s a theory anyway.
Interesting! I often hear the opposite—that people "talk dry but drink sweet." This is especially true for sparkling wines, where 3 to 6 grams buffs sharp edges and 12 to 15 makes the wine feel rounder, more expansive.
Newer wine drinkers are sometimes put off by tannin, acidity, and alcohol, and sweetness feels familiar.
Great explanation for "dry wine". The old cliche regarding Americans (USA version) "talk dry, drink sweet" still applies (though fading). I enjoyed seeing the pictures of grapes with bees/wasps on the clusters. We had an old block of head trained Semillon (planted in the 1930's) that took forever to sugar up. I knew it was "physiologically ripe" when it attracted bees and wasps, regardless of the Brix. Finally figured out it was when the grapes were creating the aromatics (volatile esthers) that attracted the bees.
Excellent marker. 🍇 🐝 I often to travel in wine regions at harvest and the wasps can be thick (and cause considerable damage).
Thankfully in my 50 + years of growing grapes in Northern California (mostly Sonoma County, but time in Monterey, Santa Cruz, Santa Clara and Napa counties), bee/wasp damage has never been significant, though they can be thick on the bins of grapes and around the crusher. Something about feeding on sugar makes them not aggressive, so as long as you don't contact one (or have a sausage in your pocket) they are only a minor nuisance.
It’s funny as I’ve met (and sold wine to) several people that stated they like sweet wines but ended up liking absolutely bone dry, but aromatic and fruit forward wines. As someone with a massive sweet tooth, I absolutely get the impulse to aim for sweet wines as at the very least, the sweetness represents a consistent element of the tasting experience, while many dry wines (in style) can feel much more variable to the inexperienced drinker. That’s a theory anyway.
Interesting! I often hear the opposite—that people "talk dry but drink sweet." This is especially true for sparkling wines, where 3 to 6 grams buffs sharp edges and 12 to 15 makes the wine feel rounder, more expansive.
Newer wine drinkers are sometimes put off by tannin, acidity, and alcohol, and sweetness feels familiar.