Basic wine question...

Could it be that in your area there is an extraordinary concentration of oxygen, unseen anywhere else on earth?

Did you note the following in the OP's post:

"This was good on the first day. "

Of course. Never thought of trying that. I personally have difficulty distinguishing even if I know about the trap. Thanks for the tip.

Nice idea Doug. I often find the same, and predominantly women, who want a "sweet" white. My explanation is long winded, so I might short cut the issue, sell them a sweet wine and a fruity wine and tell them to do what you suggest.

hooroo.....

An acidic wine makes you produce more saliva, and some tend to give you a real rush in salivation, while others tend to give a longer lasting salivation increase. This sensation is better perceived under the tongue just after you ingest your sip of wine. Tannins, instead, tend to dry out your mouth, in fact tanninic wines are often paired with succulent foods.

Depends, sweet can mean increased residual sugars and some, like my wife, view sweet as fruit forward wines. To me, it is residual sugar and any wine that is just sweet with no acidity is Mogen David. Many champagnes can fall into classes of dry (Brut) to sweet (Sec) with semi-sweet (demi-Sec) in the middle. German Rieslings also tend to go from Kabinett (most dry) to Trochenbeerenauseleses (most sweet) but all have balanced acidity if they are of good quality.