Lately, we’ve been thinking a lot about the issue of sweetness in what are supposedly dry wines. For decades, wine professionals have acknowledged that many consumers like to “talk dry” but “drink sweet.” But now wine producers themselves are “talking dry” and yet “producing sweet.” And it is not just mass-market wines for the less sophisticated wine drinker. It is also mid-priced wines and even elite wines.The whole frame of reference for sweetness in wines has shifted. Approximately 2 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?