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Don Giovanni

Residual Sugar The Matrix Of Many Revelations

1 post in this topic

2/07/2010

Residual Sugar The Matrix Of Many Revelations

Residual Sugar is by definition the sugar left after a fermentation...this could be due to the style of wine being made, or by a stuck fermentation ...some make history doing this...1947 Europe saw this happen...others go on to find a market that they did not know existed...

not the point of my thread...

as consumers we need to know just how sweet a wine is in relation to some standard...this could be a scale like the Riesling scale defining the RS... it's a sliding scale with a mark that shows you just how sweet the wine is....but does it really ...??? ... any scale that does not have a sister scale of acidity along for the ride is of no use...it is with the combination of the two along with the Alc that determines how the tactical perception of RS is tasted...one of the three without the other renders the scale defective...

With both acidity and RS % disclosed we need the final element in our perception of Sugar or sweetness...this is by default the Alc content...so with the three we come to understand the Ménage à trois of sweetness or astringency...

On a wine label I would rather see the Ménage à trois of sweetness or astringency defined on a unified scale... only then we would have a reliable scale that the public can utilize... the scale can be very simple to the eye...yet it could be for the label reader a plethora of information in determining the true RS perception...

last real simple the higher the acidity is the less sweet the wine tastes...the lower the acidity is the sweeter the wine tastes...

Acid reflux wine tip of the day...

use a small amount of Sodium bicarbonate AKA...baking soda... in your wine and you will buff up the PH...the side effects are the wine will pick up a bit of salt in the taste...but no reflux after...

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