Sugar and wine quality
Today we will talk about something that many people know but do not understand, namely, the classification of wines according to the amount of sugar . Many of you have read the label that says dry , semi -dry , sweet , semi- sweet , and sometimes you may think that the quality of the wines is determined by the amount of sugar in them.
I assure you that is not true, the quality of a wine is not influenced by the amount of sugar , but by the quality of the grapes, the care given to the grape harvest, the minimal impact on bunches, vines and the environment, the treatment in the cellar and further processing. under the watchful eye of the winemaker and his team.Our Spanish wines have been selected in compliance with all these quality premises, in order to offer you a wide range of excellent wines.
I'll explain where the sugar in the wine comes from, and what the residual sugar is . I will also tell you that there are wines that are not sweet, but we detect that sweetness, so that you can easily understand what is the residual sugar in wines.
I start by telling you that winemaking begins with the fermentation process, which involves turning naturally existing sugars into grapes into alcohol. This transformation is carried out by the yeasts, but it is not complete. After completion of fermentation, there is always an undetermined amount of sugar that does not ferment, and this amount is called residual sugar.Depending on this quantity, we classify the wines as dry, semi-dry, semi-sweet and natural sweet , this classification not having to do with the quality of the wine, but with the personal taste of each person.
Dry red and dry white wines usually have less residual sugar , but white wine contains more sugar than red wine. Another aspect to consider is the age of the wine. The younger it is, the more sugar it has , even if this amount is minimal , ranging from 1-3gr / liter of wine . Think of a bottle as 750 milliliters. There are also certain grape varieties that contain more natural sugar, and you can taste this sweetness, it feels on the tip of the tongue. In addition, there is an odorless, colorless liquid produced by the yeasts. This is glycerin, present in all wines, its purpose being to give structure, delicacy, consistency and that sweet, pleasant aroma.
There is also a lot of talk about fattening, high-calorie wines. Well, these are the ones that contain the most residual sugar, the Italian prosecco or sparkling wine type . This is not the case with our Cava Maria Rigol Ordi Brut Nature 2017 wine, a Cava made with the classic varieties of Cava, xarello, parellada and macabeo grapes, an ecological , fresh, subtle and elegant Cava.
Another example of a low-sugar Cava wine is Brut Nature , it has only 3 grams of sugar per liter and only 67 calories.
But if you are more greedy and if you like Cava rosé , you should taste our wine Cava Mítica Brut , from the bodega Josep Masachs, made with the grape variety trepat, a local variety from the designation of origin Conca de Barberà. Crude has up to six grams of sugar per liter, a seductive and youthful Cava, ideal for a couple toast.
I also recommend this spring our white wine Immortalis, from the bodega Pago de Aylés, a dry white wine par excellence. Albariño wine, aromatic, fresh and balanced from the Rias Baixas, is also one of the lowest calorie and best-selling wines in the world. Therefore, everything I told you comes down to the following: the more sugar the wine has, and the sweeter it is, the fatter it gets.
As is easy to understand, wine is a food, and therefore contains carbohydrates. However, compared to a beer, if we take the same unit of measurement, beer has 80% more carbohydrates than wine. In addition, a meal usually consumes up to three or four glasses of wine, but when it comes to beer, the amount increases, so does the number of calories.
In conclusion , the natural sugar in wines does not affect their quality , the quality being determined, as I told you, by the factors I explained earlier. But you have to keep in mind that wines that contain less sugar are healthier, less fattening and behave better in relation to our body. Thus, I encourage you to have a healthy diet without depriving yourself of your favorite drink, wine, and I tell you that Spanish wine is considered a food that is part of the Mediterranean diet , one of the most famous and healthiest in the world. By the way, it is said that when Spain was going through a period of famine, the peasants (almost all of whom grew vines) ate bread and wine to have the energy needed to work in the fields. These stories date back to the post-war period, years that marked a before and after in today's Spanish viticulture, with magnificent wines appreciated and valued all over the world.
We end with the advice of our friend Isabel Zaro: " do not catalog the quality of wines according to their sweetness ". Sugar does not make them better or worse, but only divides them into assortments for all tastes.
The great variety we offer in our DIS & DIS store , quality wines from all corners of Spain for all Romanians' tastes , was based on the same principle .
We cannot conclude without thanking Isabella Zaro ( Sommelier graduated from UdG University ) for documenting this reading.
And to you, wine lovers, we tell you, next time!
Dis & Dis team