Sweetness is the perception of sugar in wine, ranging from bone-dry (no perceptible sugar) through off-dry and medium to lusciously sweet. It is measured as residual sugar but perceived in balance with acidity, alcohol and fruit: high acidity makes a sweet wine taste fresher, while ripe fruit can make a dry wine seem sweeter than it is. Label terms like brut, sec and demi-sec signal sweetness levels.
WHY IT MATTERS FOR COLLECTORS
Don't confuse fruitiness with sweetness — many fruit-forward wines are technically dry. In sweet wines, the key to quality is balancing acidity, which keeps richness lively rather than heavy or cloying.
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