Order of wines from sweet to dry

Need more info, FerdyPooh. Sweetness/dryness is more of a winemaking-style issue than a grape variety issue. If you list exactly what you have, someone smarter than I will be able to help you.

It doesn't work that way.How sweet a wine is is not a function of what grape variety it's made from, but of *how* the wine is made.

Take riesling, for example. Although often thought of as a "sweet" wine, it's not true. It can range from very sweet to bone dry, depending on how much sugar was in the particular grapes in the particular vineyard in the particular vintage, and depending on what the winemaker wanted to accomplish.

OK, here goes:

Cab Shiraz Chardonnay Eyquem Riesling Grenache Muscat Zin Muscadet Syrah Malbec Chenin Blanc Pinno Pinotage Ferme Tokay Alsace Sangre De Toro Petite Sirah Pinot Noir Sauvignon Blanc Viognier

Thanks again

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Hi This is a grape variety originally grown in Germany and which has spread around the globe. It is picked in various stages of ripeness, even when overripe and 'rotten' (noble rot) and so has any amount of sugar in the juice, from slightly sweet to heavily loaded. Now, during fermentation sugar is converted into alcohol. If all sugar is consumed the resulting wine will be bone dry, of course. If fermentation is stopped at any point there will be residual sugar. The amount may vary from a few grammes per litre to up to 200 grammes per litre. It will be the wine maker who determines the optimum processing for any given batch of grapes.

So with this background information you'll see that an answer for Riesling is impossible...

However, almost all red wines are traditionally fermented dry or almost dry with RS (residual sugar) varying from 1 to 4 grammes per litre.

You list something called Eyquem. If that should be d'Yquem it is one of the worlds sweetest and expensivest wines (200-400USD a bottle) If your Tokay is the real stuff from Hungaria it is probably very sweet too (we need label information) Muscat is often made in a sweet style. The rest is most likely all dry. hth Anders

This list is impressive, however completely useless.

We need the complete information including name of the wine, grower, etc. On some of the new world wines you will find the amount of residual sugar (RS) in small print, given as a percentage or in grams/liter.

From a very first glance, most might be on the dry side, with the possible/probable exception of Tokay (where does that come from?), Zin, and Riesling. The only one that must be dry by law is Muscadet (if it's the original thing from France).

M.

The Tokay is a Campbell's Rutherglen (no vintage on label) half bottle from Australia----

Thanks so much for all your help (although I must admit, I did get a little excited about the Eyquem comments)

That's on the very sweet side.

M.

The Kobrand Website

lists the Technical Details, Incuding Total Sugar, Brix at Harvest, Varietals, etc. for many of their 400 or so wines.

There's also a basic 'Grape Library' and fairly extensive 'Wine Map Library' there.

FerdyPooh wrote: