The deadliest Australian red wine in history :)

How could wine ferment to that large a percentage of alcohol? Is there a type of yeast that is immune to high concentrations of alcohol? Is it about time to throw away the distilling equipment and not even worry about making brandy?

Anthony Horan wrote in news: snipped-for-privacy@40tude.net:

and there is still residual sugar! would anyone believe a typo for 14%?

Yikes, even if it's only 14% (and not 41%) ABV,

3.4g/l sugar seems like a lot to me.

Dana

Anything under 4g/l is the legal definition of a dry wine.

Mike

Mike Tommasi, Six Fours, France email link

Coke has 114 g/l... that's about 7 teaspoons per 8 oz cup...

Now that is sweet.

Mike

Mike Tommasi, Six Fours, France email link

Now *that's* a bit of perspective ;-)

Dana

Well as far as I know it's impossible to get that large a percentage without distilling. Anyway... it IS a typo... check the pdf info sheet on the same site... it quotes 14%

Bas

Pumbaa schreef:

Nope. Here are the legal limits in Austria (compatible with EU standards) for still table wines:

0 - 4 extra dry (designation only usable in Austria) 0 - 4 dry 4 - 9 dry (with acidity requirements) 4 - 12 half dry, semi dry 12 - 45 lieblich (semi sweet) over 45 sweet 3.4 g/l is in no ways sweet - you might have mistaken it for 3.4 percent, which is quite sweet indeed.

M.

It can't.

Not that high.

No.

It was a typo. Other areas of the site show it as 14% ABV.

Andy

Oh, I was well aware of that (the bottle's label also of course states 14%)

- just thought it was amusing, and something that might scare the pants off the uninitiated site visitor :)

- Anthony

[...]

I didn't say it was sweet. I just said it seems like a lot of residual sugar in a dry red wine. It makes me think the winemaker intentionally boosted the sugar level (perhaps by the addition of grape must concentrate) to "pretty up" the wine. Like eye shadow.

Dana