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.
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.