How sweet it is: sweet wines, and their place in the world yyc
There are several ways to produce sweet wines, the great ones are all done without the addition of sugar. I mention this mainly because there are a lot of so-called “dry” wines on the market these days, mostly from California, that are not really dry at all. The most popular of the bunch, stacked high in big box liquor stores, contain 19 grams of sugar, roughly half as much as a can of coke.
In addition, the grapes need to be harvested and sorted by hand, all of which adds to the cost of the final product.The great sweet wines of Bordeaux’s Sauternes region rely on a type of rot – Botrytis cinerea – aka noble rot, to achieve high levels of sugar. The fungus effectively turns the grapes into raisins on the vine, and it contributes a flavour profile that includes hints of honey and beeswax.
The great sweet wines of the world have a lot of appeal to collectors because they can age for decades in the cellar. I was fortunate enough to have been invited to a vertical tasting of Chateau d’Yquem many years ago, hosted at the Post Hotel in Lake Louise. If I recall, there were about 35 vintages of the legendary wine going back to 1893. I kept a few of the empty bottles as a reminder of the pleasure that can be found in sweet, mature wine.
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