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+--- Thread: Relative Sweetness/Score chart (/thread-19787.html)
- MikeOliverAZ - 12-07-2003
Is there a general reference with a chart that compares wines.
I have my own favorite wines but my tastes tend toward the dry and full bodies wines but I have guests that ask for "sweeter" and "lighter" so I would like to stock up on a selection so I can serve what they ask for. If I had a chart I could ease the process.
- Thomas - 12-07-2003
There are charts that are specific to particular producers--used mainly in their tasting rooms--but little out there otherwise.
With all the wines and different levels of dry-ness as well as sweetness, it would be a monumental task to keep up with a list for each region and its producers with changes every year.
- MikeOliverAZ - 12-07-2003
I was looking more for a "rule of thumb" kind of chart, like Mosel tends to be sweeter than White Zinfandel (if it does) and less sweet than Rhine, etc.
- quijote - 12-07-2003
The other board folks will have to help me on this one, but I recently bought a used edition of a Jancis Robinson book on wine, and in this book there is a chart which (if memory serves) names all sorts of varieties of wine on a sweet/dry scale (horizontal axis) and a light-bodied/full-bodied scale (vertical axis).
I'm not at home now, so I can't check on the name of the book, nor can I confirm what I've said about the chart, but I think it's something that would interest you.
If no one else chimes in about this, I'll check on later when I'm home and post again.
- quijote - 12-07-2003
By the by, I think the book is called _Jancis Robinson's Wine Course_. The chart is near the beginning of the book, I believe.
- Thomas - 12-07-2003
As a general chart for generalities of styles, Jancis' chart is good, as are most of her wine notes.
I thought you were looking for specifics.
- MikeOliverAZ - 12-07-2003
that sounds right on, I did ask for "general" reference not specific wines from specific wineries, although I imagine some regional differences might be appropriate.
Thanks [img]http://38.118.142.245/ubb2/wink.gif[/img]
- Kcwhippet - 12-07-2003
I've never really seen a chart that is all that accurate. As a for instance, take Pinot Noir. Burgundy isn't anything like Russian River PN which isn't anything like Santa Rita Hills PN which isn't anything like Santa Cruz Mountains PN which ....etc. So, for any wine you name there's a wine made from the same varietal which can be 180 degrees from that same wine. It goes on and on.
- MikeOliverAZ - 12-07-2003
For sure there are differences, but what I am looking for is a general guide so I don't have to try 1000 wines to find a white that is lighter and sweeter than my Bernkastler Doctor, eh?
- MikeOliverAZ - 12-07-2003
Is this the book?
http://www.amazon.com/exec/obidos/tg/detail/-/1857329996/ref=pd_sim_books_1/104-0783331-9232711?v=glance&s=books#product-details
The Wine Drinker's Guide to Grape Varieties
- quijote - 12-07-2003
The book I have is a used copy of this:
http://www.amazon.com/exec/obidos/ASIN/0789202565/qid=1070848721/sr=2-2/ref=sr_2_2/103-9895910-0581418
It's called _Jancis Robinson's Wine Course_, and even though I'm still at work (yes, I am working, believe me), I know it's the book I have from the cover shown.
It is possible that the other book has a chart, as well, but I don't know.
- quijote - 12-08-2003
The Quijote finally be at home now....
The book I have is the first edition (1996) of _Jancis Robinson's Wine Course_ published by Abbeville Press.
There are _two_ wine charts in this book, one for whites and one for reds. The horizontal axis of both charts goes from Bone Dry to Dry to Medium Dry to Medium Sweet to Sweet. The vertical axis of both charts gauges alcohol level, which sort of (but not exactly) correlates to body.
All sorts of wine categories, varieties, and brands are written into the charts, to show where they fall according to dryness/sweetness and alcohol/body.
Both charts have a side margin, parallel to the vertical axis, that lists food pairings for the wines listed.
Also in the first section of the book is Robinson's version of an aroma wheel; it lists different kinds of wine in a circle and identifies each wine with a predominant flavor or aroma characteristic. The idea is to show the different wines in a sort of continuum.
I would think that these charts provide a good starting point for understanding of different variables in red and white wines, but keep in mind what others here have said. Right now I'm drinking a Pinot Noir (Russian River Valley-Castle Rock) that has 13.5% alcohol--way more body than what the book would suggest for a Pinot (11-12% alcohol).
In the aroma wheel, Robinson has young Pinot Noir (like the one I'm drinking) linked predominantly to the aroma and flavor of raspberry, though the Pinot I'm drinking has a flavor profile much more akin to a hearty red zinfandel. (A touch of raspberry, perhaps, but lots of "darker" flavors such as plum, cocoa, and espresso. Also, many people tend to link Pinot first and foremost to the aroma and flavor of cherries.)
So get a copy of this book if what I've described interests you, but be skeptical of the overgeneralizations. Otherwise, you may miss out on some really good juice.
[This message has been edited by quijote (edited 12-07-2003).]