Sancerre, wow!

[Tyrrell]

Being in a position of having perhaps read more than drank, I intellectually know that to some extent any grape can be made sweet, dry, oaky, etcetera depending upon how the winemaker chooses to treat it. That didn't prepare me for the Sancerre that I had Friday night. I've been exposed to Sauvignon Blancs before but the all tended to be light crisp wines. The Sancerre was heavy and sweet. I could smell some of the same character (esp. pineapple) in the Sancerre that I had smelt in sauvignon blancs before but if I hadn't known they were the same varietal I would not have guessed.

[Thomas]

Tyrell, Sancerre's are not generally sweet. Are you sure you weren't experiencing fruit?, which is not the same as sweet.

[Tyrrell]

Sure, ask me three days later [img]http://38.118.142.245/ubb2/smile.gif[/img]

Perhaps it was fruit. It seemed to me however to be sweet.

I've noticed that I've also felt that many Riesling kabinet's are quite sweet while these should be the least sweet of the Rieslings. This observation would be in line with your hypothesis that I am mistaking fruitiness for sweetness. Time to run more experiments I guess. (It possibly explains why I think that this crowd is so darn nice as well.)

[Tastevin]

Hello Tyrell, Over 40 years in the wine trade and never had a sweet Sancerre. Ditto Foodie's remark re 'fruity'. T.

[Thomas]

Tyrell, you want to be confused???

Unless a German Riesling is labeled "trocken" it likely will have some residual sugar, even if it is a kabinett. The kabinett refers to picking sugar levels, not wine sugar levels.

High acidity allows Riesling to have some sugar.