I’ve spoken about residual sugar and how the percentage of it in the wine makes it semi-dry to sweet.
High residual sugar can also be due to growing conditins in the grapes. Usually from varietal differences, late harvesting, botrytis or from freezing (ice wine) on the vine.
Some wine producers list the residual sugar content on the bottle. Dry wines have less than two grams of sugar per liter of residual sugar. Semi dry wines may have up to 18 grams per liter. Sweet wines can contain between 50 – 100 grams per liter or more…(now that’s sweet!!)
