Residual sugar seems like an obvious concept. Residual sugar. Sweet stuff, left over. In wine. But like many concepts in the wine world, it’s not that simple.
I’m talking about wine intolerance the way we talk about gluten intolerance or lactose intolerance, and I’m talking about it because of a German study released this month.
On the surface, astringency seems like pornography. It’s easy to recognize, even if it’s difficult to define. The problem is that it isn’t really all that easy to recognize.
This being a manifesto against use of the word “dry” in relationship to wine, I herewith present ten points on why “dry” should be banned from all wine-related speak.
Caution: this article may ruin your wine-tasting plans for Mother’s Day.