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Topic: Sweetness of wine

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	Production of Sweet Wines - DiWineTaste
		Among the most sought wines of the world, capable of conquering the heart and soul of people, even of those who are not interested or drink wine, there are sweet wines which have always met the interest and the taste of all wine lovers in every era, from the dawn of enology up to nowadays.
		Noble and majestic wines, expensive and in past reserved to the ministers of cult and kings only, despite they show different colors and qualities, they all have in common the same characteristic, the one of keeping the spirit of the grape expressed in its sweetness and in its charming and enchanting aromas.
		Sweet wines - just like dry wines - can also be aged in casks in order to further favor their concentration as well as enriching them with the organoleptic qualities of wood.
	www.diwinetaste.com /dwt/en2004106.php (2367 words)

	Sweetness of wine - Wikipedia, the free encyclopedia
		The sweetness of a wine is defined by the level of residual sugar (or RS) in the final liquid after the fermentation has ceased.
		However, how sweet the wine will actually taste is also controlled by factors such as the acidity and alcohol levels, the amount of tannin present, and whether the wine is sparkling.
		Within the United States wine industry the sweetness of must and wine is measured in degrees brix.
	en.wikipedia.org /wiki/Sweetness_of_wine (705 words)

	SPORTSMAN'S Fine Wines & Spirits - Food And Wine Pairing
		The slight sweetness of the wine serves as a delicious and refreshing foil for the spice of the stew.
		Acid in wines is the gastronomic equivalent of the yellow highlighter pen used to emphasize important elements in a text.
		Slightly sweet wines are a good contrast to the salty flavors in most Asian cuisines, while matching some of their sweeter flavors.
	www.sportsmans4wine.com /foodandwinepairing.html (1201 words)

	The Science of Sweetness
		For the sweet winemaker, however, knowing the concentration of grape sugars will also indicate the potential of the grapes; will this be a year for dry wines only, or are the grapes sufficiently rich in sugars to permit the production of a great sweet wine?
		The winemaker dedicated to producing a fine sweet wine does most of his work in the vineyard, guided in part at least by the forecast must weight of his crop.
		Of course, the real villain could add non-grape sugar to sweeten his wine; although legal as Chaptalisation, where the aim is to potentiate the final alcoholic strength, this is an illegal method for producing sweet wines in most countries.
	www.thewinedoctor.com /author/sweetscience.shtml (1402 words)

	Wine Tasting Tips
		A wine journal can be used to track how a wine is developing, for example, if you buy a case of a particular wine and open a bottle periodically every six months or every year.
		Wine tasting notes are usually made to help you evaluate a wine to see whether you like it or to evaluate how a wine is progressing in aging.
		Sweetness in wine is determined by the amount of residual sugar left in the wine after fermentation.
	www.wines.com /winetasting.html (1855 words)

	K&L Wine Merchants - Tasting Wine
		Looking at a glass of wine up against a light or a white background is the best way to view a wines intensity and hue.
		A wine with sediment floating in it can mean that the wine was poorly served as the sediment was not properly separated from the wine.
		The body of a wine can also be detected by swirling the wine in the glass and then examining how the wine falls in the glass.
	www.klwines.com /tasting_wine.asp (689 words)

	World Wine Estates -
		Aromatic, off dry wines with their fruity aromas and soft textures are very food friendly and can handle dishes that would normally be considered "wine challenging." Some dishes that will taste great with this wine are varied from simple to complex or spicy cuisines.
		Any time sweet fruit or vegetables are paired with a dry wine the dish should be balanced with a pinch of salt and a few drops of lemon or lime.
		Wine and Food Myth #1: You can't pair wine with a salad because of the vinegar in the dressing.
	www.worldwineestates.com /wwe/section/showpage.jsp?display_id=64 (1974 words)

	Wine Basics
		White Wine is made from white grapes or from red grapes which have had the skins removed from the juice and pulp before fermentation begins.
		Rosé Wine is either made from red grapes that have had minimal skin contact with the fermenting juice allowing only a little color extraction or it is made from a blend of red and white grapes or wines in some countries.
		As wine ages, the tannins soften and the astringency is diminished.
	www.wineprofessor.com /winebasics.html (579 words)

	Wineleisure.com - Wine 101. An introduction to wine.
		The acidity and sweetness in wine are the two factors that balance together to produce a pleasant sensation on our sense of taste.
		Wines with excessive acidity taste harsh, those with insufficient acidity taste uninteresting and their flavor does not linger in the mouth long enough.
		Blush wines, out of interest, are made from red grapes that are made into wine as though they were white grapes.
	www.wineandleisure.com /wine101.html (1546 words)

	Trendpimp - Article - Food and Wine Pairing Basics
		The Food and Wine combinations that most of us grew up with were the 'red wine with beef' and 'white wine with fish or poultry' rules.
		By working with the other three tastes (sweetness, acidity and bitterness) and their presence in the foods and wines we are matching, we can create very good pairings.
		The surest and easiest way to match foods with wines is to look for sweetness, acidity or bitterness in the food and serve wines that have the same characterisics.
	www.trendpimp.com /article/48/Food_and_Wine_Pairing_Basics.html (646 words)

	The Once Unthinkable: White Wine & Cheese (Site not responding. Last check: 2007-09-10)
		The author suggests two styles of paring: complementary, where the wine and the cheese share similar characteristics, such as goat cheese and Sauvignon Blanc, both high in acid; or contrasting, such as a sweet dessert wine and a sharp blue cheese.
		For this tasting we first tasted the wines individually and then with a selection of cheeses that consisted of a brie and a chevre from France, a Spanish manchego, an aged gouda from Holland, a Swiss gruyere, an Italian ricotta salata, and a Vermont cheddar.
		This wine was outstanding with the gouda and complemented the brie by contrasts.
	www.tablewine.com /archiv28.htm (1127 words)

	What's the Difference Between Fruitiness & Sweetness? - Wine (Site not responding. Last check: 2007-09-10)
		Many times wines are described as being sweet or fruity.
		A wine is described as "fruity" when it has distinct aromas and and flavors of fruit.
		Sweetness is perceived on the surface of your tongue, specifically the front of your tongue.
	www.bellaonline.com /articles/art2262.asp (197 words)

	Dry Italian Wine
		Italian wine - Sagrantino of Montefalco - Italian wine Needless to say, a wine as sublime as this dry Italian red boasts the certificatesof quality DOC and DOCG, obtained respectively Dry Italian Wine in 1979 and in 1992,...
		Needless to say, a wine as sublime as this dry Italian red boasts the certificatesof quality DOC and DOCG, obtained respectively Dry Italian Wine in 1979 and in 1992,...
		Vino Nobile is a dry red Dry Italian Wine wine made primarily from the Prugnolo Gentile...
	www.wine-finese.com /Italian-Wines/Dry-Italian-Wine.html (751 words)

	Wine Spectator \| Learn Wine \| Wine Basics \| Matching Wine with Food
		The old rule about white wine with fish and red wine with meat made perfect sense in the days when white wines were light and fruity and red wines were tannic and weighty.
		Purists may complain that full-bodied wines "overwhelm" less hearty foods, but the truth is that anything but the blandest food still tastes fine after a sip of a heavyweight wine.
		Some wine drinkers recoil at the thought of drinking an off-dry wine with dinner, insisting that any hint of sweetness in a wine destroys its ability to complement food.
	www.winespectator.com /Wine/Wine_Basics/Wine_Basics_Template/0,1199,17,00.html (876 words)

	Haak Wine
		This wine is a classic example of Chardonnay, exhibiting fresh pear, fig, and apple flavors on the palate.
		This wine is a lighthearted, pink homage to the Brown Pelican, a native of the Gulf Coast.
		After pressing, the wine was aged in new Oak for over 16 months to add aging potential and complex flavors from the toasted oak and tannin extracted from the barrels.
	www.haakwine.com /haak_wine.htm (1369 words)

	Virginia Wine Guide: Explore Virginia Wines
		Although they are definitely dry, they have a subtle sweetness which makes them all the more delicious and the perfect wine for summer.
		This wine is among the first releases of this new DelFosse winery in the Charlottesville area, established by Frenchman, Claude DelFosse.
		This blend of Cabernet Franc and Merlot is very enjoyable to drink and is an ideal quaffing wine that will please those who like their roses crisp and with a touch of sweetness.
	www.virginiawineguide.com /featuredWines03 (609 words)

	McWine Pairing Tips \| Food & Wine (Site not responding. Last check: 2007-09-10)
		Both wines were mediocre at best and actually tasted worse with the food than alone.
		Using these components as a guide, you could match the pie to any number of wines from any number of places, as long as you select a wine that has enough fruit and acidity to balance the sauce and wash away the saltiness.
		What follows is a list of some of my favorite fast foods and, for pairing, several wines, each of which has one or more of the same characteristics (or just the right counterbalance) to make a perfect match.
	www.foodandwine.com /articles/mcwine-pairing-tips (832 words)

	Cloud Wine - Whaley Bridge, High Peak in Derbyshire (Site not responding. Last check: 2007-09-10)
		Whilst Cloud Wine do offer most of the popular name brand wines, the majority of the wines supplied are from Boutinot Ltd (Boutinot/Capricorn/Meridian) and I heartily encourage customers to try something different to what they have seen advertised on television..
		I have always liked South American wines and the Villard range from Chile is most enjoyable (I like it better than the Errazuriz range whch was a favourite and which I used to stock) and the Andes peak ranges is good value at under £5 a bottle.
		A sweet, white wine with quite intense aromas of honey, flowers and fresh grapes.
	www.cloudwine.net /wines.asp?Category=wine (695 words)

	Port from Cambridge Wines, suppliers of fine wines and cigars worldwide!
		Its smoky weight and spicy, floral fruit are embedded with crisp acidity and rich sweetness." Wine International October 2003 "A rich chocolate nose with explosive berry fruits in the mouth.
		A fresh, full-bodied wine with rich intense fruit on the palate, aged in wooden vats before bottling, Dow's Ruby port is perfect for informal dining.
		Blended from wines of a single year, LBV ages from four to six years in cask and is ready to drink when bottled.
	www.cambridgewine.com /cwines.nsf/ViewCat2?OpenForm&Cat=Port (794 words)

	WCWN: Pairing Food with Wine
		Pairing food and wine is about synergy - neither one should overpower the other. Trust your palate when pairing food and wine to find similarities or contrasts in flavors. This is done with the food and wine’s flavors, weight, intensity and basic taste. Let your palate guide you.
		Sweet foods: The sweetness of the dish should be less than the sweetness of the wine. This is easily accomplished by adding citrus juice or vinegar to the dish.
		Sauces play an important role in wine and food pairing. Is the sauce bland, sour, sweet, or herbal? Was the sauce added before roasting or afterward (cranberry, horseradish or chutney)? The sauce may determine the wine pairing as much as the roasted meat.
	www.westcoastwine.net /wineonline/treasures/food/winepairing/food&wine.html (796 words)

	WELCOME TO WINE FROM AFRICA (Site not responding. Last check: 2007-09-10)
		Guava crush with hint of zesty citrus, with lacey floral backdrop.
		Broad complex palate - chewy red fruit, sweet vanilla spice & smokiness, in harmony with interesting herbaceous tones.
		These wines are made to take the test of time and age well - 98 version recently tasted drinking beautifully!!
	www.winefromafrica.com /genesisasp.asp?CategoryID=8106&CategoryDescrip... (1153 words)

	The Wine List
		the wine list's array of hand-crafted cheeses is the best on cape cod.
		the wine list also carries a great selection of high-quality, hard-to-find
		bella cucina cabernet vinegar, balsamico di modena - 12 years, solera 77 sherry wine vinegar, martial picot champagne vinegar, boyajian flavored oils, a l'olivier olive oil with garlic and thyme
	www.the-wine-list.com /cheeses_list.html (150 words)

	Acid blend - Tannin - Pectic enzyme - Sorbate - Nutrient - Wine making supplies
		Wine making supplies and beer making supplies for home wine making and home brewing.
		Wine must be stabilized and fined before use.
		For white wines add 1 to 1-1/2 cups and for red wines add 2 to 3 cups per 6 gallons.
	www.homebrewit.com /aisle/1080 (1735 words)

	Pairing Food & Wine (Site not responding. Last check: 2007-09-10)
		Acid in wine with fatty foods, the flavours of the wine are heightened and the acid acts as a palate cleanser
		Match tannin in wine with protein or fat in food, the proteins prevent dry mouth which is caused by the tannins.
		Match sweetness with sweetness, some wine steals the sweetness from the food and it is not as enjoyable.
	www.okwineclub.com /index.php?id=pairingfoodwine&dmSessID=294c6752718f28b1362c3e626e22fc6e (223 words)

	Avontuur City Restaurant (Site not responding. Last check: 2007-09-10)
		A medium-bodied wine which is soft and lingering on the palate, to be enjoyed with any occasion.
		A full-bodied wine of classic bramble fruit character, with fl peppercorn undertones.
		This structured and well balanced wine has a typical palate with a touch of liquorice.
	www.avontuurrestaurant.com /winelist.html (274 words)

	GourmetSleuth - Substitutes for Alcohol in Cooking
		We have compiled a list of nonalcoholic substitutes for recipes that call for various wines, spirits and liqueurs.
		If alcohol is not an issue then Vermouth makes a good substitute for white wine in a recipe as long as the recipe does not call for more than a 1/2 cup or so.
		ale, white grape juice, diluted cider vinegar or white wine vinegar, liquid from canned mushrooms.
	www.gourmetsleuth.com /alcoholsubstitutes.htm (837 words)

	Wine
		Pouring the wine — and how not to!
		Wine does taste better in the appropriate glasses.
		Learn about the seven basic types of glasses.
	web.info-galaxy.com /CookBook/Recipes/Infomation/Wine/wine.html (899 words)

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