Sometimes you wonder if wine media likes the “big brother society”. The trend towards sweeter “dry” wines is often and vehemently criticised. “Systembolaget shouldn’t sell so many sweet red wines” they say in Sweden. “Should”… But if consumers like wines with a little more sweetness, who is the wine writer (or the monopoly) to tell them that it’s wrong? Isn’t it sophisticated enough to like a little sugar in wine?
Personally, I don’t like either red or white semi-dry or semi-sweet wines, but if others want it I am fine with that. There’s been a lot of sugar-bashing in some wine media, but if a consumer like a bit of sweetness in their wine, who am I (or you) that it is not good enough of properly sophisticated? Am I wrong in saying so?
It’s a big trend these days. But there are others (than the know-all wine media) who have a better understanding of wine trends and consumer preferences. In November, the INAO decided to allow the sweetening of wines with appellation contrôlée (AOC / AOP). Now, it’s a decision with many conditions. For example, it’s just a possibility, each appellation must decide individually whether to allow it or not. So, we’re unlikely to see it soon on the shelves. The limit is a maximum of 9 g/l. And other conditions.
Perhaps the anti-sugar brigade should be reminded that many of the great-name champagnes are at the same level or sometimes higher.
Read more: Vitisphere
