Certain varieties of white wine exhibit noticeable residual sugar, resulting in a perceived sweetness on the palate. This characteristic arises when not all of the grape’s natural sugars are converted to alcohol during fermentation. Examples include Moscato d’Asti, a lightly sparkling Italian wine, and some German Rieslings labeled as “Kabinett” or “Sptlese,” which retain varying degrees of sugar.
The presence of sugar in white wine can contribute to a richer texture and mouthfeel, balancing acidity and enhancing fruit flavors. Historically, sweeter white wines were more common due to less precise control over fermentation processes. Today, the deliberate production of these wines caters to diverse consumer preferences and offers complementary pairings with spicy cuisines and desserts.
