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Residual sugar in wine

Residual sugar in wine

When we talk about sugar in wine, we are not referring to the white sugar you put in your coffee. We are talking about the natural sugars found in grapes.

These natural sugars, fructose and glucose, are the fuel for fermentation. Yeasts feed on them to produce alcohol. Glucose is consumed quickly, while fructose is softer, slower to ferment, and often remains at the end of the process. Those remaining natural sugars are what we call residual sugar. They have nothing to do with the refined sugar added in large quantities to industrial beverages.

Residual sugars, present in some dry wines and more commonly in off-dry, medium-sweet and sweet wines, shape the texture, taste, and overall perception of a wine.

So what exactly is sugar in wine ?

During fermentation, yeasts convert the grape’s natural sugar into alcohol and release carbon dioxide. Sugar can also be added during fermentation to increase alcohol content, a process known as chaptalisation. This deserves its own full article and is something we never practice at CAAAAAAAT.

Sometimes, during fermentation, yeasts stop before consuming all the sugar, or they are deliberately stopped (another topic that would need its own article). In both cases, some sugar remains in the wine. These sugars are called residual sugars (RS for short) and are measured in grams per litre (g/L).

How much residual sugar is there ?

A dry wine generally contains less than 4 g/L of residual sugar. Between 4 and 18 g/L, the wine is considered off-dry. Above 12 g/L we enter the medium-sweet category, and beyond 45 g/L the wine is classified as sweet.

  • Dry: less than 4 g/L
    • Off-dry: 4 to 18 g/L
    • Medium-sweet: 12 to 45 g/L
    • Sweet: more than 45 g/L

For comparison, a typical soft drink often exceeds 100 g/L of sugar, and that is added sugar, not natural sugar.

Beware of sensory illusions

Some “dry” wines can taste slightly sweet because of ripe fruit, higher alcohol, or low acidity. On the other hand, a wine with a little residual sugar and a vibrant acidity may taste perfectly balanced.

This interplay between sweetness, acidity and texture is what makes tasting so interesting.

Residual sugar in  natural wine

In the world of natural wine, residual sugar takes on a particular meaning. Without filtration or chemical intervention, fermentation can slow down naturally, leaving a few grams of unfermented sugar.

Sweet natural wines can require immense ageing. Ten or twenty years of work by the winemaker is not unusual. We are very far from industrial sodas.

The result is a wine that retains a genuine, living energy.

At Caaaaaaat

Pyjama Caaaaaaat 2023 is a great example. This red pétillant naturel made from Gamay Saint Romain kept a touch of residual sugar that balances the fresh, juicy fruit.

The result is a tender, crunchy, refreshing wine, full of energy without any heaviness. Pure pleasure, always enjoyed responsibly.

The key takeaway

What matters most is the harmony between sugar, acidity and texture, and the natural balance of the wine, whether immediate or revealed over time in the bottle.

At Caaaaaaat, whether dry, medium-sweet or sweet, we value sincere wines that tell a story. Wines rooted in respect. Wines that are real.

Also read : What if we told you Pet Nat is the ultimate apéritif companion?