Comments on: Winebits 323: Sweet wine, three-tier, high alcohol http://www.winecurmudgeon.com/winebits-323-sweet-wine-three-tier-high-alcohol/ Common sense talk about buying, drinking and enjoying wine Fri, 22 Jul 2016 11:19:37 +0000 hourly 1 By: Kyle Schlahter http://www.winecurmudgeon.com/winebits-323-sweet-wine-three-tier-high-alcohol/#comment-2685 Wed, 05 Mar 2014 17:18:50 +0000 http://winecurmudgeon.com/?p=3503#comment-2685 Jeff, I’ve tasted Apothic, too! I wouldn’t call it sweet. Maybe off-dry or medium sweet, but certainly not outright sweet. Just because a wine has twice the sugar of another wine doesn’t make that wine sweet. Yes, Apothic has a slight sweetness to it. My point is that to most American’s palate Apothic is not sweet. We both know the reason that the “sweet” red market expanded because Americans grew up on sweet tea, juice and sugary sodas. The dry, astringent taste of most dry red wines is not wanted by many people. My friends and family that really like Apothic never use the word sweet to describe it. Some people cannot detect sugar below 2.5%. Others can easily identify it at 0.5%. It depends on where one falls on that spectrum as to how they’d describe Apothic. I don’t think it was made to be a “sweet” wine, but more of a middling between dry wine and sweet wine, meant to hit the sweetspot (so to say) of the American palate (and apparently now the British palate). If it isn’t supposed to be sweet, why should it be marketed as such. Compared to actual sweet wines with 5-10 times the RS of Apothic, Apothic tastes relatively dry. Champagne with twice as much sugar can taste dry. Yes, it does have more sugar than most red wines. Try it next to a Lambrusco, a Brachetto or any of the Sweet Reds by Barefoot, Sutter Home, etc. and Apothic is not sweet. Those “sweet” reds tend to have RS of +3%.

Here’s the tech info for Apothic:
Blend of Zinfandel, Syrah, Merlot, Cabernet Sauvignon Titratable Acidity: 5.4g/l pH: 3.74 Abv: 13.5% Residual Sugar: 17.2g/l

And the new Apothic Dark (why put Teroldego in this???):
Blend of Petite Sirah, Teroldego, Cabernet Sauvignon Titratable Acidity: 5.2g/l pH: 3.8 Abv: 14.1% Residual Sugar: 10g/l

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By: Wine Curmudgeon http://www.winecurmudgeon.com/winebits-323-sweet-wine-three-tier-high-alcohol/#comment-2681 Wed, 05 Mar 2014 10:58:02 +0000 http://winecurmudgeon.com/?p=3503#comment-2681 Oh boy, an RS discussion! (For those of you who aren’t quite sure what RS is or means — http://winecurmudgeon.com/?p=1317) That 1.5 percent residual sugar is about twice the RS of most dry wines, Kyle. And it does taste sweet. I’ve tasted enough Apothic to know.

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By: the Graped avenger http://www.winecurmudgeon.com/winebits-323-sweet-wine-three-tier-high-alcohol/#comment-2680 Tue, 04 Mar 2014 20:33:13 +0000 http://winecurmudgeon.com/?p=3503#comment-2680 Nor did they mention the price discrepancy… Sales price is on the Gin and Tonic index..sad but true.

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