Stories - 9wines CH

Seven Ways To Open A Wine Bottle Without A Corkscrew

2025-03-25T00:00:00+01:00

Even in well-organised households, the corkscrew can go missing How do you open a wine bottle without a corkscrew? The house is full of guests, the atmosphere is in the warm-up phase - and it's the perfect time to serve guests a light wine. But the corkscrew has passed into nirvana and is nowhere to be found. Embarrassed, you search through every drawer only to find it's gone! Our editorial team recommends staying cool and trying the life hacks tested by 9wines to keep everyone entertained. With a guaranteed fun factor! One thing is certain: You will definitely have the cork out of the wine bottle after reading this article! ;-) Seven tips on how to open the wine bottle without a corkscrew 1. A key Place the key at an angle to the cork, gently press it in and turn it so that the comb slowly drills into the cork. Then the cork can be carefully removed as if with a corkscrew. 2. Nails Three to four nails should be enough to open a wine bottle the artisan way. Knock the nails into the cork in a triangle or square and, as you carefully pull them out of the neck of the bottle with a claw hammer or pliers, the cork will come too. If you don't have a claw hammer or pliers at home, the cork can also be removed with the help of two nails and a work glove. To do this, press in the nails at an angle to the left and right sides of the cork and then remove them with protective gloves. In a pinch, you can also use a table fork, which you simply push below the nail head and then carefully pull up with slightly shaking movements. 3. Screw Grab a screwdriver and a screw. The mechanism is similar to that of a corkscrew. Simply screw the screw into the cork with a screwdriver and slowly unscrew the cork with pliers or, in an emergency, with a fork. Done! 4. Lighter To avoid burning your fingers, use a stick lighter for this method. Move it around the neck of the bottle for about a minute to warm the air between the wine and cork. Heat makes the air expand and so the cork is pushed upwards. But be careful! This works best when the bottle contains a natural or pressed cork. A plastic cork can warp in the event of large temperature fluctuations and thus become more difficult to remove from the bottle neck. And while we're talking about heat: Attention everyone who has a straightening iron at home! You can even get the cork out of the bottle with this styling tool. Just wait a short time until the heating plates of the straightening iron have warmed to at least 180 degrees, then put it on the neck of the bottle, exactly where the cavity is. Now turn the bottle and wait. This can take a few minutes, but after a while the air between the wine and the cork will have warmed up enough, expanding and pushing the cork upwards as if by magic. 5. Shoe Probably the most brutal method! Roll the bottle in a towel, tuck the bottom into a shoe, find a wall or use the floor. Tap the shoe with the wine in it. This will quietly and powerfully push the cork out of the neck of the bottle. If you are afraid of damaging the wall or floor, open the wine bottle with just a shoe and without a wall. To do this, simply sit on a chair and clamp the wine bottle upside down between your thighs. Now hit the bottom of the bottle evenly with the flat sole of the shoe until the cork has slipped out far enough so that you can remove it by hand. 6. Spoon Friends of good taste will scream at this method. Rightly so, we think! It changes the taste of the wine significantly. If you still want to open the wine with all the consequences, take an ordinary tablespoon or wooden spoon and, with the handle, press the cork into the bottle. Splash, the cork floats and the wine can be poured. 7. Bicycle pump This trick is just brilliant, because you can use it to open a bottle of wine easily without a corkscrew! You just need a bike pump/floor pump. For this method, simply push the pointed end of the pump into the cork and slowly pump away. Due to the pressure that is created in the bottle, the cork literally jumps out. Play it safe And if you want to do without a cork completely, there are fortunately many wines with screw caps. Weingut Krispel's Sauvignon Blanc Straden is very easy to open and guarantees trouble-free drinking! If you are looking for a bottle opener, we have a great deal: Get our "9wines White Wine Starter Box" and receive a super practical 9wines corkscrew and two wine glasses for free. ;-)

Does A Spoon In An Open Bottle Keep The Fizz In Sparkling Wine?

2025-03-25T00:00:00+01:00

The party is over, but that bottle of bubbly is still half full – too good to waste! An old trick suggests putting a spoon into the neck of the bottle to preserve the bubbles. But does this actually work? The Myth of the Spoon in the Bottle Many believe that inserting a spoon into the bottle’s neck keeps the carbon dioxide (CO₂) from escaping and helps maintain the fizz. However, scientific studies have shown that this effect is minimal at best – it’s more of a myth than a reliable method. Why Sparkling Wine Loses Its Bubbles Once you open the bottle, the pressure inside is released, and the CO₂ – which gives the wine its sparkle – begins to escape. Without that pressure, the wine slowly goes flat. This process can be slowed by cold temperatures, since gases stay dissolved in cooler liquids longer than in warm ones. That’s why refrigeration helps, but only a little. Does the Silver Spoon Actually Help? A silver spoon might, in theory, help dissipate warmer air from the bottle’s neck and slightly reduce gas loss. But this effect is extremely limited and very short-lived. The spoon must touch the wine to have any effect, and only real silver conducts temperature well enough. Plastic or stainless steel? No chance. What Really Works If you don’t plan to finish the bottle right away (hard to imagine, we know 😄), there’s really only one effective method to preserve the bubbles: Use a sparkling wine stopper: A proper pressure-sealed stopper is the only reliable way to keep your fizz for longer. It maintains enough internal pressure to preserve the CO₂. Refrigerate immediately: Cold slows down the escape of CO₂ – it helps a little, especially when used with a stopper. Store upright: Obviously necessary to avoid leaks, but this doesn’t noticeably improve freshness. Our tip: Use a proper sparkling wine stopper, chill the bottle, or better yet – call a friend and finish it together. 🥂

The Perfect Spritzer: 5 Tips for a Real Austrian Wine Spritz

2025-03-25T00:00:00+01:00

Summer, sun, and Spritzer! 🍹 In Austria, it's a cultural staple – in other countries, you might know it as a wine spritz or spritzed wine. But the idea is the same: crisp white wine mixed with sparkling soda water. We’ll show you how to make the perfect “G’spritzter” – the Austrian way, with five easy and refreshing tips. via GIPHY What this article covers: The best wines for a proper wine spritzer The ideal wine-to-soda ratio Why temperature matters more than you think And why you should skip the syrup & fruit decor 😉 Tip 1: Choose the right wine for your Spritzer Yes, it’s mixed with soda – but the wine still makes all the difference. So please skip the €1 carton wine! Look for young, aromatic white wines with freshness and acidity: Welschriesling Grüner Veltliner Pinot Blanc Sauvignon Blanc Chardonnay Moscato / Muscat Wiener Gemischter Satz (Viennese Field Blend) Rosé works beautifully too! For example, the Rosé Cuvee 2020 from Weingut Familie Strehn – dry, fresh, and full of peach and raspberry aromas. Perfect for a "deluxe spritzer". Tip 2: Find the right wine-to-soda ratio 1:1 is the golden rule – one part wine, one part soda. If you prefer it lighter, go ahead and add more soda. But if the wine drops below 50% – well, that’s just sad! Tip 3: Use fresh, sparkling soda water Whether you call it Spritzer or wine spritz – it only works with the right bubbles. Use chilled, freshly opened soda water to preserve the fizz. Flat water = flat drink. Tip 4: Serve it ice-cold Both the wine and the soda should be chilled – around 6°C (43°F) is perfect. In a hurry? A few ice cubes are fine, but don’t overdo it or you’ll dilute the magic. Tip 5: No need for fancy extras A true Austrian Spritzer is all about simplicity: wine + soda. No lemon slices, no lavender syrup, no flowers. A cube of ice? Sure. Anything else? Save it for your next cocktail party. FAQ: About Spritzer, Spritzed Wine & More What is a Spritzer? In Austria, it refers to a classic mix of white wine and sparkling soda water – known locally as “G’spritzter”. It’s light, refreshing, and ideal for hot days. Which wine works best for a wine spritz? Young, crisp white wines with fresh acidity – think Welschriesling, Grüner Veltliner, or Sauvignon Blanc. Rosé is also a great choice. What’s the best mixing ratio? Go for 1:1 – one part wine, one part soda. You can adjust to taste, but the wine should still shine through. Is there a difference between Spritzer and Spritzed Wine? No real difference – “Spritzer” is the Austrian name, while “wine spritz” or “spritzed wine” is more common internationally. Same drink, same joy! So grab your glasses, chill that wine – and enjoy a spritzed summer moment! 🍷

How Many Calories Are in Wine? Red, White & Spritzers Explained

2025-03-25T00:00:00+01:00

Trying to cut calories but don’t want to skip your glass of wine? You’re in the right place. Here’s how many calories are really in your wine – from red to white to spritzer. Plus: what’s behind the “wine helps you lose weight” trend? Wine & Diet – Do They Go Together? You may have seen it on social media: fitness influencers holding yoga mats in one hand and wine bottles in the other. Sounds strange – but a study from Washington State University offers some hope. The antioxidant resveratrol found in red wine has been linked in mice studies to the transformation of white fat into brown fat, which the body burns more easily. However, this effect hasn’t been confirmed in humans, and one glass of wine contains too little resveratrol to have any significant impact. In short: wine is no miracle fat burner – but mindful enjoyment is always allowed. Wine Calories – At a Glance Here are the average calories per 1/8 liter (125 ml): Light red wine: approx. 81 kcal Full-bodied red wine: approx. 98 kcal Dry white wine: approx. 90 kcal Sweet white wine: approx. 120–125 kcal Sparkling wine: approx. 85–95 kcal White spritzer: approx. 45 kcal Calories depend mainly on alcohol and residual sugar content. Lighter, drier wines and spritzers tend to have fewer calories than sweet or high-alcohol wines. Can You Lose Weight While Drinking Wine? The honest answer: kind of. 🍷 A glass of wine contains about 80–120 kcal – similar to a piece of dark chocolate. If your diet is balanced and you stay active, a glass now and then fits just fine. Our tip: Dry white wines or well-chilled spritzers are lower in calories and perfect for summer. Wine Without Guilt At 9Weine, you'll find plenty of wines with a screw cap – perfect for spontaneous moments of joy. And if you’re looking for lighter wines, our filter tools will help you out. Our favorite quote: “Wine has good calories – damn good ones!” 😄 The author enjoyed a glass of Château Mongravey Margaux 2014 while writing this article. Zero guilt involved. Disclaimer: The content of this article is for informational purposes only and does not constitute medical advice. Wine is an alcoholic beverage and should always be consumed responsibly and in moderation. Health claims related to alcoholic drinks are not permitted under EU regulations. For any questions about nutrition or health, please consult a qualified healthcare professional.

Ultimate Provence - High-End Rosé

2022-04-05T00:00:00+02:00

Rosé is not just a girly drink! In recent years, pink wine has become a summer favourite of wine lovers across the spectrum. The reason for this is undoubtedly the flourishing French brand Ultimate Provence! Where is Ultimate Provence? The hype about UP What does Côtes de Provence rosé taste like? What's the best way to drink rosé? Don't forget what it looks like! What the 9Weine team says Where is Ultimate Provence? It's located between Nice and Marseille, only 40 minutes inland from Saint Tropez. Here, there are in-house vineyards and a wine cellar, as well as a paradise for guests. Stay in elegant rooms, enjoy modern cuisine and drink one of the best rosés in the world, practically fresh from the barrel, by the pool with a view of the vineyards. What could be better? In addition, the property also offers space for seminars and private events such as weddings. If you prefer something more active, go on hikes or mountain bike tours through the Maures Massive, in the foothills of which the Ultimate Provence property is located. The hype about UP Where does all the excitement about the Ultimate Provence brand come from? As part of the Provence Rosé Group, the brand is a new-ish project by winegrowers from the Côtes de Provence wine-growing region and has been bringing a breath of fresh air to the rosé world for a few years now. UP, as the brand abbreviates itself, grows its grapes on around 46 hectares of vineyards, especially for the production of rosé, and presses them directly. This means that you get really high-quality wine and no juice extraction from red wines. Ultimate Provence combines the best of many areas: Design, cuisine and of course wine. Those who spend their holidays in the UP Boutique Hotel experience wine tourism at the highest level. A timeless property was built near the village of La Garde-Freinet, designed by the two Monegasque designers - Humbert & Poyet. Coupled with the gourmet kitchen, which is led by Romain Franceschi, and the delicate wines from experienced winemaker Alexis Cornu, you get a unique experience in the French Côtes de Provence! What does Côtes de Provence rosé taste like? Ultimate Provence makes delicious red and white wine, but let's be honest - if you have the chance to drink such a high-quality rosé from the heart of Provence, then grab it! First of all, the rosé is a blend of Grenache Noir, Cinsault and Syrah, as well as a smaller proportion of Rolle and Vermentino. A colourful bouquet of ripe lemons, raspberries and strawberries spreads across the nose. Slightly floral and spicy notes present themselves on the palate, which harmoniously integrate the fruity scent. Overall, the rosé is very finely balanced. Fruit and freshness go hand in hand here. With its round and medium-bodied finish, you'll want a second sip right away! What's the best way to drink rosé? At the dining table, rosé with its varied portfolio of flavours is ideal with salmon or seafood. However, if you're sitting on a terrace on a hot summer's day, put it in a bottle cooler filled with ice cubes to create a pure summer feeling that takes you and your friends straight to French Provence. Don't forget what it looks like! Wine isn't just something for the palate, it's also a treat for the eye. This glass bottle is extremely elegant and, with its vintage touch, a masterpiece in itself. Use it as a vase or water carafe and enjoy it for longer. If you've planning large bouquets of flowers, grab the Magnum bottle! ;) What the 9Weine team says This rosé from Ultimate Provence is one of our bestsellers for good reason! Wine Enthusiast awarded it 90 points, Falstaff magazine gave it 91 points and it's one of our favourite wines, especially in summer! A bottle, whether 0.75l or a magnum, is ideal for a relaxed get-together and a gift that you can't go wrong with!

The Stellenbosch Wine Region

2022-04-05T00:00:00+02:00

The Stellenbosch wine region Wild animals on safari, penguins on Boulders Beach, the cloud cover on Table Mountain or the southernmost tip of the continent, the Cape of Good Hope - what is the first thing that comes to mind when you think of beautiful South Africa? As a wine lover, this question can be easily answered: Stellenbosch! The colonisation of South Africa in 1652 The French bring the wine Study viticulture in Stellenbosch The largest and most important wine region in Africa South African wine in our shop The colonisation of South Africa Stellenbosch is not only the largest and most important wine-growing region in South Africa, it's the largest on the entire African continent. But first things first. The year is 1652 and the Dutchman Jan van Riebeeck has built a supply station on the southern tip of Africa. Cape Town was founded in the same year and derives its name from the Cape of Good Hope. Somewhat later, and about 50 km to the east, the governor of Cape Town, Simon van der Stel, laid the foundation stone in 1679 for what was then the settlement of Stellenbosch. It took its name from him, and Stellenbosch is the second oldest European settlement in all of South Africa after Cape Town. The French bring the wine French Protestants, known as Huguenots, were being persecuted in distant France and most of them were driven out of the country. Many ended up in other European countries, but some come, via the Netherlands, as far as South Africa. In 1688, the fleeing Huguenots arrived in Stellenbosch and brought viticulture to South Africa. Stellenbosch today Since the French brought viticulture into the country, the area under cultivation has grown to almost 17,000 hectares, i.e. around 17% of the total area in the country is covered by vines. Thus, Stellenbosch developed from a small settler village to the largest wine-growing region in Africa. Today there is even a university in the city where you can study viticulture and oenology, as well as the oenological institute, which runs laboratories and cultivates experimental vineyards. Facts about local viticulture On the other side of the world, the conditions are different and the soil of the vineyards is coloured deep red. Why? This is because of the crushed granite soils that are typical here. There are also slate and sandy soils on which the vines grow. The little precipitation that prevails falls mainly in the summer and is then stored in the ground. The roots of the vines reach deep into the ground and so are able to take care of themselves in the dry and hot seasons. The finest red and white wines grow at between 150 and 400 metres above sea level. Well-known South African grape varieties include the red Cabernet Sauvignon, Shiraz and Merlot, as well as the white Chardonnay and Sauvignon Blanc. South African wine in our shop If you want to try good wine from South Africa, you've come to the right place. At 9wines, we have the best red and white wines from the Stellenbosch wine region. You can get great wines for fair money from the Aaldering Wines, which is one of the few wineries to be given 95 points in the South Africa Wine Index. You can find an Austria-South Africa cooperation at the Constantia HILL winery. As the name indicates, this is a project by the star Austrian winemaker, Leo Hillinger.

Pour Wine Like An Expert

2021-12-01T00:00:00+01:00

When entertaining guests, we all want to pour the wine properly. In order to do so, consider these small, but important, details before the doorbell rings. In summary: Open the bottle in front of your guests Do not touch the wine glass with the bottle Always hold the body of the bottle Pour white and rosé wine up to a maximum of half a glass Red wine glasses should be no more than a third full Where to open the bottle In general, open bottles in front of your guests. Don't hide them in the kitchen. This ensures that everyone sees it's the original wine. In the past, people wanted to be sure landlords weren't substituting a bad wine for their own bottles. The best way to get into your wine is with our 9wines corkscrew! Thanks to the two-stage hinge, the bottle will be open in a matter of seconds. Big belly or slim neck? Wine should be enjoyed. Accordingly, pour it slowly and carefully. The best way to do this is to hold the bottle in the middle of its body, giving you the greatest control over the flow of liquid. Holding the bottle by the neck may look cool, but runs the danger of a few drops missing the glass. With a firm grip on the bottle, gently tilt it over the glass with the label always pointing outwards - your guests want to know what they're about to drink. No gos and help No matter what time it is or how many measures you're pouring, there's a general no-go that should always be observed. The bottle should under no circumstances touch the edge of the glass. Firstly, it doesn't look nice. Secondly, it can cause clinking and scratching. In the worst-case scenario, it may even break your wine glass. There is, however, a simple tool to make pouring easier. The so-called “drop stop” is a disc that's rolled up to form a spout and inserted into the neck of the bottle, allowing the wine to flow smoothly into the glass. If you don't want too many glasses cluttering up your cupboards, use this universal UNO wine glass from Sophienwald. It's ideal for red, white and sparkling wines. The amount of wine matters! It might look stingy if you don't serve your guests a full wine glass, but, for the best experience, less is more. The wine needs air to fully develop its bouquet. That's why white and rosé wines are poured to a maximum of half a glass, and red wines to a maximum of a third. Fill a glass with sparkling wine, as this is the best way to observe the bubbles as they rise. Fill slim champagne glasses up to two thirds.

What You Need To Know About Sulphites In Wine

2021-06-07T00:00:00+02:00

Sulphites are salts of sulphurous acid that are used as preservatives in the food industry due to their antimicrobial and antioxidant effects. They are also known as sulphur or sulphur dioxide. Sulphites are added to dried fruit, potato products and wine in order to make them more durable. Sulphites in wine You can tell whether a wine contains added sulphites by the words "Contains sulphites" or "Contains sulphur dioxide". These words can be found on numerous wine labels. Since 2005, there has been an EU-wide labelling requirement for sulphites in wine (from a concentration of 10 mg/l), as they are considered an allergenic substance. Why do we need sulphites? During the ageing process, wines develop aromas. Great wines like Brunello or Barolo in particular have enormous storage potential. However, if no sulphites have been added to the wine, it can oxidise more quickly, changing its taste and developing defects. Sulphites prevent both oxidation and secondary fermentation in wines with residual sugar and ensure that the wine can develop the desired aromas. Stages of sulphurisation Sulphurisation can take place in several stages of winemaking. Large wine producers in particular sulphurise freshly-harvested grapes to prevent fermentation. However, if the grapes are picked by hand and are in good condition, this first sulphurisation is not necessary. Sulphites are very helpful in stopping fermentation in wooden barrels or steel tanks. Here yeasts will continue to ferment the wine until the sugar has been processed and converted into alcohol. However, if the wine contains a certain amount of residual sweetness, sulphites can stop fermentation in a controlled manner. More sulphur can also be added before bottling to enable problem-free storage. Between 90 and 400 mg/l sulphur dioxide can be added to wine, for example in the form of gas, aqueous solution or powder, depending on the type of wine and the residual sugar content. Red wine naturally contains more sulphites that protect it from oxidation. White and rosé wines therefore usually have more sulphites added. The more residual sugar the wine contains, the more sulphites it needs, since the higher the amount of sugar, the greater the risk of secondary fermentation. As a result, Trockenbeerenauslese and Eiswein contain the highest levels of sulphites. Are there wines without sulphites? First of all: No. ;-) Grape berries naturally contain a small amount of sulphites. And the yeasts that are used for fermentation also develop sulphur compounds. It follows that every wine contains very small amounts of natural sulphites (10-30 mg/l). So there are no wines that are completely sulphite-free, even if no artificial sulphur has been added. The concentration of natural sulphite is usually below 10 mg/l and is therefore not subject to labelling. Unsulphurised wine, to which no sulphites have been added, exist but the wine is not sulphur-free. The "Contains sulphites" note on the label indicates either artificially added sulphites or naturally occurring sulphites that have exceeded the value limit. Are wines without sulphites better? Conventionally produced wine contains sulphites up to the legal maximum amount (400 mg/l). The production of organic wines is based on values that are below the statutory maximum permitted. Biodynamic wines also fall below these values and use even less sulphur in winemaking. However, organic and biodynamic wines are being brought onto the market without added sulphites. Winegrowers who produce Natural Wines/Naked Wines/Vin Naturel aim to avoid additional sulphites. However, whether a wine contains sulphites or not doesn't say anything about the quality. One advantage of unsulphurised wine is that it lasts much longer once the bottle has been opened.

Corks, Screw Caps & Glass Corks - Everything You Need To Know About Wine Closures

2021-06-01T00:00:00+02:00

Many wine lovers have strong opinions about the different ways of sealing wine: Wines with corks have taste defects, screw caps made of aluminium are only for cheap wine and glass stoppers aren't appropriate for wine bottles. Let's take a closer look at the respective closures. Cork - the mother of all closures Traditional natural cork for optimal storage An inexpensive alternative - pressed cork Synthetic cork from a laboratory Elegant glass closure Screw cap - rightly a bad image? Our cork conclusion Cork - the mother of all closures In the past, cork stoppers were the only way to seal wine bottles. The demand for them grew continuously and production had to be boosted. This led to cork oaks, from which the corks are obtained, no longer growing for their full 45 years. They were felled and processed earlier, and so the quality of the resulting corks fell. When the trees are not fully grown, the cork begins to mould, developing a cork taint (TCA - trichloroanisole) which makes wine undrinkable. Due to this, people began to search for alternatives. Traditional natural cork for optimal storage As described above, natural corks made from cork oak are susceptible to TCA formation, which spoils the wine with a musty, cardboardy taste. However, since 1999, this danger has been significantly reduced thanks to machines that analyse corks for errors. The error rate is now around 10%. Today, around three-quarters of all wine bottles are closed with a classic natural cork, made from the bark of the cork oak, which has a fine-pored structure, allowing the wine to breathe and thus counteracting reductive tones. The advantage of natural cork is that it can be easily pressed into the bottle, where it expands and closes the bottle well, but doesn't make it airtight. Add to that its elegance, which it exudes with a “pop” and the fact that it is completely recyclable and biodegradable. The clear disadvantage, however, is the aforementioned susceptibility to cork formation, which spoils the wine. An inexpensive alternative - pressed cork Pressed cork is very similar to natural cork. Cork granules are pressed together with glue or resin under high pressure. This makes it possible to produce corks in a cost-effective way. However, there is a risk of the cork crumbling, which is why a disc of natural cork is often glued to the underside. This type of cork is called composite cork and reduces the negative influence of the binding agent on the sensory perception of the wine. Nevertheless, there is also a risk of TCA with pressed cork. Synthetic cork from a laboratory Synthetic corks consist of food-friendly plastic and are usually produced using the injection moulding technique. This means that the material is heated, then injected into a mould and left to cool. Although such corks are similar to natural cork, foreign aromas may affect the taste of the wine if it is stored for a long time. It doesn't matter which cork is in your bottle, with the 9wines corkscrew, remove any type of cork easily and without complications. Elegant glass closure A more elaborate option is a glass stopper, which hermetically seals the wine and thus prevents oxidisation. This is due to the rubber layer. The glass variant is an elegant alternative to a conventional cork and is odourless and tasteless. However, the potential for long-term storage with glass closure has not yet been fully explored. The only thing that's clear is that this sealing method is expensive, poses a risk of breakage and must be included in the price of the bottle. Screw cap - rightly a bad image? First of all - no! While it's true that in the past only lower quality wines were screw-capped, this is no longer the case. Screw caps even have advantages over natural cork, because cork damage can be ruled out. The bottle is also easy to open, requiring no corkscrew. The disadvantage is that, because the closure is airtight, the wine cannot interact with oxygen, which is not ideal for long-term storage. Our cork conclusion All types of corks and closures have their pros and cons, and none of them are ideal for every purpose. Of course, the popping of a cork makes more of an impression than the cracking sound when you open a screw cap, but, in the end, it's the contents that count - as long as the wine tastes good, the closure is irrelevant!

How To Tell Whether A Wine Is Dry, Semi-Dry, Medium-Sweet Or Sweet

2021-05-06T00:00:00+02:00

Put simply, a dry wine is the opposite of a sweet wine. You can taste the difference right at the tip of your tongue. However, dry wine does not mean that it does not contain sugar and that it automatically tastes sour or savoury. As a rule, the label on the back of the bottle or in the description of the wine includes information about the taste (such as dry). This provides information about the residual sugar content in the wine. Residual sugar content as a guide The so-called residual sugar content determines the degree of sweetness of a wine and thus also whether it is dry, semi-dry, medium-sweet or sweet. Residual sugar content or residual sweetness is understood to mean sugar in the grapes (or most) that has not fermented into alcohol after the fermentation process has been stopped. Fermentation is interrupted, for example, by cooling, filtration or adding sulphur or alcohol. Strictly speaking, even the driest wine contains a certain percentage of sugar, as there are hardly any yeast strains that can completely ferment the sugar. The content of sugar as a key component in grapes is determined in Austria using the most weight in KMW (Klosterneuburger Mostwaage). The Austrian Wine Law regulates, among other things, the upper limits of the residual sugar content in wine. Residual sugar g/l Dry up to 4 or max. 9 g/l * Medium dry up to 12 or up to 18 g/l ** Lovely up to 45 g/l Sweet from 45 g/l * If the total acidity is not more than 2 g/l lower than the residual sugar content. Example: Wine with 8g of residual sugar must not have an acidity of less than 6g. ** If the total acidity is no more than 10 g/l lower than the residual sugar content. Here is an overview of wines that are usually made dry in Austria. At this point, however, it must be emphasised that each of these grape varieties can just as well be semi-dry or sweet. A look at the label or the description of the wine provides information about the taste. Rather dry white wine varieties: Riesling Sylvaner/Silvaner Grüner Veltliner Grauburgunder Weissburgunder Chardonnay Sauvignon Blanc Rather dry red wine varieties: Pinot Noir Merlot Cabernet Sauvignon Syrah Sangiovese Nebbiolo Alcohol content Alcohol, which acts as a flavour enhancer, can also reveal something about the degree of sweetness of the wine - but it doesn't have to! Most dry wines have an alcohol content of between 12 and 14% ABV. The sweeter and ripe the grapes that were used for the wine, the higher the alcohol content will be. An alcohol content of 14% or more ABV usually indicates wines from a warm climate. Dry red wines usually have a higher alcohol content than white wines. Influence of acid In addition to the residual sugar content, the proportion of acid also affects the sweetness sensation. Acid and primarily tannins make the mouth feel like it is contracting. This furry impression is called "astringent" in technical terms. Acid can be perceived as aggressive if it is too dominant and unbalanced. Ideally, the acid is clear and well integrated into the wine and supports the variety of aromas without being too prominent. (A lot of) acid gives the impression that the wine is dry, but this does not necessarily have to be the case due to the residual sugar content. 9wines tip: Acid-accentuated wines are excellent accompaniments to meals. Dishes that contain acidic components such as tomatoes, fruits, lemon juice or vinegar benefit from acidic, dry wines such as Riesling or a Sauvignon Blanc. Train your sensory skills Sensory memory can be trained. The more often you perceive intense smells and tastes, the more likely you are to find them in wine and the faster you can judge whether you prefer dry, semi-dry or sweet wines. Our wine packages, which we have put together from different white and red wines from top wineries, are perfectly suited to train your sensory skills. The 9wines White Wine Starter Box shows you how diverse the world of white wine is. Varietal-representative, aromatic, harmonious and animating: We have put together 9 different wines from various wine-growing regions in one set. Perfect for tasting and becoming familiar with different varietals. Includes two high-quality universal UNO glasses from Sophienwald and a sommelier corkscrew for FREE. We recommend our 9wines Red Wine Starter Box to all red wine lovers. It's perfect for exploring the red wine landscape. All red wines in the box are great everyday wines from well-known winemakers and newcomers that you should definitely try. Two high-quality Sophienwald wine glasses and a professional corkscrew are included in the set. Discover now!