When comparing Riesling and Chardonnay, it is important to note that Riesling wines tend to have a range of sweetness levels, from mildly sweet to bone dry. This versatility is one of the reasons why Riesling is highly regarded by wine enthusiasts. On the other hand, Chardonnay is typically a dry wine, although there are some exceptions where it can exhibit a touch of sweetness.
Riesling wines are known for their aromatic qualities and vibrant acidity, which can beautifully balance out any sweetness present in the wine. The sweetness in Riesling can come from residual sugar left in the wine after fermentation or from late harvest grapes, which are naturally sweeter. This sweetness can range from barely noticeable to quite pronounced, depending on the style of Riesling and the winemaker's intention.
In contrast, Chardonnay is generally vinified to be a dry wine, meaning that the fermentation process converts most, if not all, of the grape sugars into alcohol. This results in a wine that is typically not sweet, but rather showcases the natural flavors of the Chardonnay grape and the influence of oak aging, if used.
However, it is worth mentioning that there are Chardonnays that undergo a malolactic fermentation process, which gives them a creamy and buttery flavor profile. While this process does not necessarily make the wine sweeter, it can create an impression of sweetness on the palate due to the rich and rounded mouthfeel.
Personal experiences can greatly influence one's perception of sweetness in wine. For example, someone who predominantly drinks dry wines might find even a slightly sweet Riesling to be noticeably sweeter than a Chardonnay. On the other hand, someone with a preference for sweeter wines might not perceive the sweetness in a Riesling as significantly different from a Chardonnay.
To summarize, Riesling wines can range from mildly sweet to bone dry, offering a wide spectrum of sweetness levels. Chardonnay, on the other hand, is typically a dry wine but can exhibit a touch of perceived sweetness due to factors such as oak aging or malolactic fermentation. The perception of sweetness in wine can vary from person to person, depending on individual preferences and experiences.