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Sweetness and Body / White and Red

I think someone has broached this subject before, and I feel I should know the answer, but at the moment I don’t.

Why are white wines given only a sweetness rating and red wines only a body description? Some whites definitely have more body than others, and some reds are definitely sweeter than others.

Thinking of Zinfandel for instance (which I do rather often!) they are nearly all pretty full-bodied, but some are certainly sweeter or dryer than others. I’m sure there are many other similar examples, as there are of white wines with different body.

Am I just missing something very basic?

the consumer…becomes too confusing for the vast majority

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