NAMING A WINE BY TEXTURE

[wineguruchgo]

Jim I know this is confusing in the beginning but after a little while you will become an expert as to what you like.

It is a massive generalization and many on here like to spank me for saying it, but yes, the more sugar the yeast eats the less sweet the wine will be. Higher alcohol can mean less sugar and vice versa.

BUT!!!! It also depends on the grape.

Are you asking about red wines, white wines or both?

There are very few "sweet" reds so in general when writers are talking about sweet in a wine they generally are talking about white wines.

When they are talking about weight they are talking about either red or white.

A Pinot Noir is going to be a lot lighter (lets go back to the milk) than lets say a Cabernet.

An oaky, butter Chardonnay is going to be a lot heavier (bigger) than a Pinot Grigio.

There really isn't an indicator on the wine label as to what catagory it would fall into. Maybe we should start labeling wine like Salsa???

One thing I will tell you is that we are all educators here and there is no such thing as a stupid question so if you are stumped by anything, let us know!!!

[This message has been edited by wineguruchgo (edited 06-28-2008).]

[This message has been edited by wineguruchgo (edited 06-28-2008).]