"To follow knowledge like a sinking star..." (Tennyson's Ulysses)
Dubl07 wrote: »
Odyssey has covered a lot of ground there. There are so many grapes and wine-making techniques that it's difficult to condense into a few posts. Basically, the sweetness depends on how much sugar is in the grapes, how the juice is extracted and how much of that sugar is converted by the yeast into alcohol. Very ripe grapes can produce dry, high alcohol wines or sweeter wines with lower alcohol. Thin-skinned grapes like pinot will release fewer tannins into a red than thicker-skinned cabernets. The tannins make the wine 'feel' dryer in the mouth.
Why do you ask? Are you interested in trying a few new wines or do you want to buy some as gifts?
What other drinks do you enjoy?
It's a really interesting subject and there are a number of classes out there that run from a novice level right through to the Master of Wine qualification.
odyssey06 wrote: »
Actually ALDI (their UK site) has a very good guide.
For white wine, each wine has a rating from 1-5 going from dry to sweet. Some white grapes such as Riesling can be used to make dry or sweet wines, so look at the back of the label for a 1-5 rating which ALDI and some other stores follow.
For red wines, each wine has a rating going from light through medium to full body. There are sweet red wines out there (e.g. Apothic Red I've heard mentioned on a different thread), but reds are usually described in terms of body \ tannins.
Most red wines would be dry.https://www.aldi.co.uk/wines/c/wines