|
Latest articles
Sugar, alcohol and sweet wines
Arthur Black, Indianopolis: I was thinking about the minimum sugar levels at harvest for various late harvest wines, Vendange Tardive, SGN, etc. and some things did [not?] seem to add up. I was reading that it takes 16g of sugar to convert to one per cent alcohol. That would suggest that a dry table that is fermented to 14 per cent alcohol had to come from grapes harvested at 220+g/l of sugar. Well, Riesling's minimum sugar level at harvest for Alsace Vendange Tardive is 235g/l and 276g/l for SGN, which doesn't seem like too much of a difference (235 v 220). And I think I've read that Sauternes minimum sugar level at harvest is...
Sorry, this page is available only to current Purple Pages members. If you're not a member, why not join today and meet a lively community of fellow wine enthusiasts? If you are already a Purple Pager, please log in. |
Log in
Paid membership access only
|
Facebook
Keep up to date on our activity on Facebook.
RSS
