That is an overstatement for sure, a dry wine might be 20% at most, but yes, either more sugar has fermented to alcohol or there just wasn’t so much to begin with.
If white wines could be categorized like on a scale from sweetened fizzy grape juice to juicy lemonade to LaCroix, I like the ones on the LaCroix side. Not dry like sour but dry like spare, elegant. Less concentrated everything. Some Sauvignon Blanc is like that.
Red I like complex but absolutely not sweet and not necessarily strong. Not savory either. Langhe Nebbiolo or Valpolicella have been pretty reliable for me.
I don’t think it’s directly related to ABV/proof, but it can definitely taste that way. “Drier” drinks tend to not mask the alcohol as much, IMO. For example, the main difference between sweet and dry vermouth is how much sugar is in them, but they tend to be basically the same ABV.
Oh, I thought it meant near-100% ethanol
That is an overstatement for sure, a dry wine might be 20% at most, but yes, either more sugar has fermented to alcohol or there just wasn’t so much to begin with.
If white wines could be categorized like on a scale from sweetened fizzy grape juice to juicy lemonade to LaCroix, I like the ones on the LaCroix side. Not dry like sour but dry like spare, elegant. Less concentrated everything. Some Sauvignon Blanc is like that.
Red I like complex but absolutely not sweet and not necessarily strong. Not savory either. Langhe Nebbiolo or Valpolicella have been pretty reliable for me.
I don’t think it’s directly related to ABV/proof, but it can definitely taste that way. “Drier” drinks tend to not mask the alcohol as much, IMO. For example, the main difference between sweet and dry vermouth is how much sugar is in them, but they tend to be basically the same ABV.
It’s also because more of the sugar in the drink has been eaten by yeast and turned into alcohol.
Kinda. A lot of times the sweet varieties have just had sugar added back in to backsweeten it.
You can do that with beer too. It’s pretty common for sweet varieties like honey ales to backsweeten after fermentation.