NAMING A WINE BY TEXTURE

[wineguruchgo]

Hello Jim,

Welcome to the Wineboard!

What you are asking is actually two different questions.

Weight and Sugar. Wine has both.

With sugar: When grapes are fermented the yeast eats the sugar and the by-product is alcohol and carbon dioxide. The sugar level of the wine depends on how much sugar the yeast eats or doesn't eat.

As for weight the easiest way for me to describe it is by using milk as my metaphore.

Think of the way that whole milk feels in your mouth. Now think of how skim milk feels in your mouth. Both are milk, but the whole milk will feel heavier and creamier.

It's the same with wine.

Now, identifying names from sweet to dry. I'm not sure what you are trying to accomplish but I would say that if you started with a German Auslese Riesling, Vouvray, Chenin Blanc, Chardonnay, Pinot Gris, Gruener Veltliner would go sweet to dry.

If you can tell us a little more of what you are trying to accomplish then we could help you more.

I'm sure others will chime in as well.