Enjoy sweet or dry wines
Why is sweet wine actually sweet ... ?!
Ripe grape of vine growing up
particularly suitable as a sweet reserve.
We would like to answer this frequently asked question here.
The stubborn thing circulates among wine lovers prejudicethat sweet wines are sweetened or "improved" in some other way with sweeteners.
Some wine drinkers therefore prefer to forego a sweet or tasty wine in order not to taste any “indefinable” additives.
The natural sweetness of grapes
The grapes are natural sugars Fructose and glucose. During the alcoholic fermentation they change to alcohol, whereby the grape sugar ferments a little faster than the fructose.
Young wines are therefore usually initially dry, because their natural sugars from the grapes are completely fermented into alcohol.
“Sweet reserve” - this is how the wine becomes sweet
In order to be able to develop tasty wines, we prevent part of the freshly pressed must from fermenting in autumn by filtering it germ-free and storing it in special high-pressure tanks under carbonic acid pressure. This must is called in the technical language "Sweet reserve”.
All non-dry, i.e. sweet and sweet wines are blended to the desired sweetness with the retained, unfermented must before bottling. Therefore, sweet wines usually have less alcohol than dry ones, because they are more or less “diluted” with must.
Occasionally it can also happen that a wine stops during fermentation and thus retains a natural residual sweetness. The winemaker can encourage this by cooling and stop the fermentation of a wine before all the sugar has fermented into alcohol.
The wine law stipulates that the quality of the sweet reserve must be at least as high as that of the wine. That means: in order to make a late harvest drinkable, for example, only a sweet reserve may be used whose must weight is also at least late harvest quality.
Of course, white wines are only made with a white sweet reserve and red wines only with a red sweet reserve.
Sweet wines from the Fuchs winery
In the description of our wines you will find the values for alcohol and tartaric acid as well as the residual sweetness in grams per liter for each wine.
Sweet white wines - the delicious fruity ones
Most of our sweet white wines are bouquet wines, i.e. wines with an intense fruity, floral or spicy aroma.
The rich aromas of the bouquet-rich grape varieties harmonize perfectly with the sweetness of these wines.
We do not grow two Rieslings completely dry either: The subtle sweetness of the Riesling "S" fine dry does not find its counterpart in the bouquet, but in the classy, elegant acidity of the grape variety. Another wine of this grape variety is the Riesling "Alte Reben", whose expressive fruit, ripe acidity and opulent sweetness harmonize perfectly with one another.
Other sweet white wines include Bacchus Kabinett, Scheurebe “S” and Gewürztraminer “S”.
Sweet rosé wines - summer wines par excellence
Sweet rosé wines are particularly valued as sparkling summer wines and terrace wines.
The fruitiness of these wines, their relatively low alcohol content and the pleasant sweetness make them a delicious pleasure. Well chilled, they taste particularly refreshing.
The Pinot Noir Rosé has a moderate sweetness, while the Dornfelder Rosé shows full grape sweetness.
Sweet red wines - wonderful delights in red
At first sip, sweet red wines seem to taste a little less sweet than white wines of the same sweetness.
The tannins contained in red wine form a natural counterpoint to the sweetness of the wines, which neutralizes the sweetness somewhat.
We have sweet red wines made from several grape varieties: Black Riesling tastes moderately sweet, a pleasantly mild wine with a very soft acidity.
Dunkelfelder, Pinot Noir and Dornfelder show clear sweetness, but differ very clearly from each other in their different fruity notes.
Rosenmuskateller is a very seldom grown grape variety. The bouquet red wine presents its spicy, aromatic sweetness in a bright ruby red.
Noble sweet wines - dessert wines - the culmination of every vintage
The premium class of sweet wines are the noble sweet rarities. These wines require the harvest of particularly ripe grapes with a high degree of Oechsle.
Many noble sweet wines have “their own residual sweetness”, i.e. they were not sweetened with a sweet reserve as described above, but instead they stopped fermentation by themselves or were interrupted during fermentation in order to maintain the natural sweetness.
Noble sweet red wines are even rarer than noble sweet white wines, as noble rot is not allowed for red wine making. Instead, the grapes have to stay very healthy and dry up like raisins in order to reach the required ripeness.
You will find a very ripe cuvée from the 2016 vintage: Fuchs Extra Cabernet Dorsa + Regent is a dense, deep dark red and lush red wine for dessert that leaves nothing to be desired.
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