Semi-Dry Wines
The flavor rating of wine is based on its sugar content. Thus, wines with a sugar content of 4 grams per liter are titled dry, semi-dry wines may contain up to 12 grams of residual sugar. Sweet wines are between 12 and 45 grams and if they contain more than 45 grams per liter, they are called sweet wines.
The residual sugar content of a wine is influenced by the fermentation process: the longer the berries ferment, the lower the residual sugar content and ultimately the drier the wine. In the production of semi-dry wines, the fermentation process is stopped prematurely so that it still retains sufficient residual sweetness. A semi-dry wine can be white, rosé or red and is produced in almost all wine-growing regions. Aromatically, it is an all-rounder and very popular with many, as it is less acidic than dry wine, but not as sweet as sweet wine.
How sweet or dry a wine is actually perceived in the end also ultimately depends on the subjective perception of taste: thus, dry wines can also taste quite sweet or vice versa. In addition to the sugar content, alcohol, acidity, glycerin or, for example, tannin contained in red wine influence the taste.
We have fruity and full-bodied semi-dry wines from Puglia ready for you. These taste excellent with meat, for example beef, lamb or roast. Semi-dry wines are also a wonderful companion for a cheese platter. - Gerardo
"Most sweet wines are made from grapes that hang on the vine for a long time and can therefore accumulate more sugar. More effort is required to pick ripe grapes and dry them before pressing - by spreading them out either in the sun or on racks in an airy place. This raisining removes water from the grapes and concentrates their sugar content." - Max Allen (The Magic of Wine)
