Is residual sugar the same as sugar? The short answer is no. Residual sugar refers to the sugars that remain unfermented in a finished wine, while sugar is a general term for the sweet, crystalline substance that we commonly use in cooking and baking.
When grapes are harvested and crushed to make wine, the natural sugars present in the grape juice are converted into alcohol during the fermentation process. However, not all the sugar is converted, and some remains in the wine as residual sugar. The level of residual sugar can vary greatly depending on the winemaking process and the desired style of the wine.
It's important to note that residual sugar is measured in grams per liter (g/l) in the wine. This measurement allows us to determine the sweetness level of the wine. Wines with higher levels of residual sugar will taste sweeter, while wines with lower levels of residual sugar will taste drier.
In the European Union, the level of residual sugar is linked to specific labelling terms that indicate the sweetness of the wine. These terms include:
1. Brut Nature/Brut Zero/Non-Dosé: These terms are used for sparkling wines and indicate that the wine has no added sugar, resulting in a bone-dry style.
2. Extra Brut: This term also applies to sparkling wines and indicates a very low level of residual sugar, creating a dry taste.
3. Brut: This term indicates a dry style with a small amount of residual sugar, usually less than 12 g/l.
4. Extra Dry/Extra Sec: Contrary to what the name implies, these terms are used for sparkling wines that have slightly higher levels of residual sugar than Brut wines, typically ranging from 12 to 17 g/l. They still taste dry but may have a touch of sweetness.
5. Sec/Dry: These terms are used for still wines and indicate a slightly higher level of residual sugar, usually ranging from 17 to 32 g/l. The wines will have a noticeable sweetness but not be overly sweet.
6. Demi-Sec: This term is used for wines with a moderate level of residual sugar, typically ranging from 32 to 50 g/l. The wines will taste noticeably sweet.
7. Doux/Sweet: These terms are used for wines with a high level of residual sugar, usually above 50 g/l. The wines will taste very sweet.
It's worth mentioning that these labelling terms can vary in different countries and regions, so it's always a good idea to familiarize yourself with the specific regulations and terminology of the wine you are interested in.
Residual sugar is not the same as sugar. It refers to the unfermented sugars that remain in a finished wine and affects its sweetness. The level of residual sugar is measured in grams per liter (g/l) and is linked to specific labelling terms that indicate the sweetness level of the wine.