There is yet no government restrictions or requirements for this, but some wineries are promoting a system of understanding. Not all wineries, however participate. Domaine Zind Humbrecht, for example, uses a scale called an “indice” and it runs from 1 (driest) to 5 (PERCEIVED sweetest). I say “perceived” because sweetness is subjective and it is determined by the interaction of several factors such as, of course, the amount of sugar in the wine but also its percentage relationship to
alcohol levels, acidity and tannins. Acids promote sourness and working with tannins, counters sweetness. It matters too whether a wine is sparkling or not.
|Delicious with brined pork and cabbage spiced|
with apple cider vinegar