The Sweetness Level of Wine

March 14, 2026 / A Layman's Wine Musings / Leave a comment

Wine’s sweetness is determined by the amount of residual sugar that remains after fermentation is complete. It ranges from bone dry (less than 1 gram/litre) to very sweet (over 120 grams/litre). Wine sweetness levels are often, though not consistently, categorized as bone dry, dry, off-dry, semi-sweet, sweet and very sweet. Sweetness indicators are sometimes found on the bottle label or are available on the winery’s tech sheets.

It is interesting to note that wine experts do not always agree on the names of the categories or the scale used to describe sweetness. For example, where one authority considers a certain grams per litre ratio as dry, another considers it as off-dry.

Complicating things further, you will see that some types of wine may appear in more than one category. This is because there can be differences in the sweetness level depending on the fermentation process used by individual vintners. Yeast converts grape sugars to alcohol. If fermentation is stopped early, more sugar is left in the wine. Therefore, a single varietal, for example Riesling, may appear in more than one category.

While residual sugar is the main factor, other elements such as tannins (common in red wines) can make a wine feel drier than its sugar content would suggest.

Category	Residual Sugar (g/L)	Description
Bone Dry	Less than 1 g/L	Essentially no distinguishable sweetness; very crisp.
Dry	1 – 3 g/L	Little to no noticeable sweetness.
Off-Dry	4 – 12 g/L	An evident but not overwhelming amount of sweetness
Semi-Sweet	12.1 – 35 g/L	Overlaps with the Off-Dry and Sweet classifications.
Sweet	35 – 120 g/L	A significant amount of sweetness
Very Sweet	Over 120 g/L	Very sweet; often dessert wines.

Listed below, by category, are many popular wines. The wines within each grouping appear in no particular order.

Level of Dryness	Red	White
Bone Dry	Nebbiolo	Muscadet
	Malbec	Chablis
	Chianti	Grenache Blanc
	Bordeaux	Pinot Grigio
	Barolo

Dry	Sangiovese	Gruner
	Tempranillo	Sauvignon Blanc
	Cabernet Sauvignon	Pinot Gris
	Pinot Noir	Chardonnay
	Syrah	Chenin Blanc
	Merlot	Vermentinu
	Cabernet Franc	Sémillon
	Carménère	Viognier
	Valpolicella	Dry Riesling
	Beaujolais	Trebbiano
	Grenache	Roussanne
	Zinfandel	Marsanne

Off Dry		Kabinett
		Riesling
		Chenin Blanc
		Muller

Semi-Sweet	Valpolicella	Gewürztraminer
	Lambrusco	Spatules
		Riesling

Sweet	Port	Late Harvest
	Maury	Riesling
		White Port

Very Sweet	Tawny Port	Icewine
	Icewine	Riesling
		Vin Santo

To avoid disappointment in purchasing a too sweet or too dry wine, your best option is to pay attention to the grams per litre sugar level and choose your wine accordingly. The sweetness categories can help guide you, but because of their inconsistencies, they should not be relied on totally.

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English Whisky

March 7, 2026March 7, 2026 / A Layman's Wine Musings / Leave a comment

English Whisky (whisky spelled without an ‘e’ like the Scots) is categorized as a “new world” spirit produced from malt, grains and water. It has become known for its many styles of single malt and blended choices. Brands include Cotswolds, The Lakes, Bimber and The English Distillery. They make whiskies with unique mash bills, regional ingredients and cask finishes, offering sweeter, spicier or smoky profiles that separate them from their Scottish counterparts because there are less regulations surrounding production. English Whisky may include fruit, spices or herbs that are not allowed in Scotch Whisky.

English whisky saw a revival starting in the early 2000s, with many new distilleries opening across England, gaining international recognition. In 2022, the English Whisky Guild was established to protect and promote English whisky. As of last year, there were 24 English Whisky brands.

The English are working to develop a statutory definition for English whisky, including a requirement where the grains and water must be locally sourced. Currently, English whisky producers adhere to European Union Regulation that established the criteria for whisky and specifies that whisky must be matured in wooden casks for three years, contain no additives or sweeteners except for E150a, be matured to a minimum alcohol by volume (ABV) of 40% with a maximum less than 94.8% ABV. English single malt must also be made using malt barley from England and distilled in copper pots at a single distillery in England.

Types of English Whisky include:

Malt Whisky – Produced with malt barley, distilled in copper pots twice and matured in wooden casks for a minimum of three years.

Grain Whisky – Produced at least partly from grains other than barley, such as maize, wheat or rye.

Rye Whisky – Produced using rye grain.

Cornish Whisky – Produced using local produce and is distilled, matured and bottled in Cornwall.

Bourbon – Produced to the same specifications as the USA but with ingredients sourced from the United Kingdom.

Styles include:

Single Malt – Produced using 100% single malt barley within a single distillery.

Triple Malt – Aged in three types of casks but not blended.

Blended Whisky – A combination of malt and grain whisky within a single whisky.

Single Cask – Bottled from a single cask or barrel without blending the whisky.

Small Batch – Produced by mixing the contents of a relatively small number of premium selected barrels.

Peated – Produced using malt barley that has been dried over a fire; this gives the whisky a smoky flavour.

Cask Strength – Bottled from the barrel without any additional water.

The flavour profiles of English Whisky range from sweet and fruity to spicy and smoky.

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Primitivo / Zinfandel Wine

February 28, 2026 / A Layman's Wine Musings / 1 Comment

The Primitivo grape is believed to have originated in what is known today as Croatia. It was named Primitivo by the Italians based on the Italian word “primaticcio”, which means ‘early ripened’. The vines are believed to have been exported to North America during the early 1800s, where the grapes became known as Zinfandel. Where that name came from, I have no idea.

The most common Zinfandel is a dry, medium-bodied red wine with medium to high tannins and medium to low acidity. The alcohol by volume is usually in the very high range, in excess of 14%.

Red Zinfandel is a bold, fruit-forward red with smoky spice notes. Its primary flavours are generally blackberry, strawberry, peach, cinnamon and tobacco.

The wine pairs well with BBQ ribs, grilled chicken, roast lamb, pulled pork, pork chops, blackened salmon, bacon-wrapped tenderloin, game meats and burgers. If cheese is your thing, pair it with sharp cheddar or smoked gouda. Vegetables like caramelized onion, tomatoes, grilled eggplant, mushrooms, olives, zucchini or baked beans will also go well. Desserts such as cheesecake and dark chocolate are great options as well.

There is also White Zinfandel, which is actually a sweet pink Rosé. It has aromas of fruits, such as strawberries, raspberries, cherries and citrus.

Today, the United States, where the grape is referred to as Zinfandel, is the largest producer, with over 18,500 hectares under management. Italy, where it is still referred to by its original name, has almost 14,000 hectares of vines. Macedonia is next with 1,000 hectares and Australia with 87 hectares. Lesser amounts are grown in Chile, Canada and South Africa.

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Additives in Wine

February 21, 2026 / A Layman's Wine Musings / Leave a comment

Left to the imagination, winemaking is simply the hand-picking of grapes from sun-kissed vines and patient aging in oak barrels. However, modern production often includes the use of additives to enhance flavour, stabilize the wine or mask defects. This may cause digestive upset, food sensitivity flares or even mood swings.

Here is a brief rundown on common additives, their regulation, benefits, potential drawbacks and how you can make informed choices about the wine you drink.

Fining Agents (e.g., Egg Whites, Casein, Gelatin)

Fining agents help to clarify and stabilize wine by removing unwanted particles. Their use is widely accepted but the use of egg or milk related products must be disclosed on the label since these items may result in an allergic reaction by anyone sensitive to them.

Glyphosate

Glyphosate is a widely used herbicide. Traces of glyphosate may be found in wines due to vineyard herbicide use, generating concerns about long-term health impacts. Its use is closely monitored though trace amounts have been detected in some wines worldwide. While levels are generally below health risk thresholds, the presence of glyphosates enhances the value of organic and biodynamic wines.

Mega Purple and Colouring Agents

The use of Mega Purple and other colouring agents is permitted in moderation in accordance with wine production laws and is not required to be disclosed on the wine label. Overuse of these materials can conceal flaws and mix flavour profiles.

Sugar (Chaptalization)

Sugar is used to increase the amount of alcohol generated during the fermentation process for cool-climate wines as natural sugar levels may be insufficient. Some wine regions permit their use while others do not. For example, it is prohibited in the southern wine regions in France but accepted in their northern wine regions. Overuse of sugar can make wines taste unnaturally sweet.

Sulfites (SO₂)

Sulfates are included to preserve freshness, prevent oxidation, and reduce microbial growth. Their use and quantities permitted are regulated though the limits vary by country. Most people can safely consume sulfites but anyone sensitive to them, particularly those with asthma, may suffer headaches or redness in the face. However, this is rare and these reactions are often confused with other sensitivities.

Tannin

Tannin is needed to make wine age-worthy. The grapes are full of seeds which are very tannic. The seeds are crushed with the grapes to add structure to wine. Small amounts of oak chips or tannin powder may be added to the wine as well.

Tartaric Acid

Tartaric acid is used to balance the wine’s acidity to improve the taste. Regulators considered its use safe and it is widely used in small quantities. If too much is used, the wine can taste sharp and be unbalanced.

Yeast and Nutrients

These are used to initiate fermentation and the different kinds of yeast affect the flavour of the resulting wine. The use of yeast is widely accepted among the wine producing nations. Overuse can result in mixed flavour profiles.

Minimizing Additives

To minimize the inclusion of additives in the wines that you drink, look for organic, biodynamic and natural wines as these minimize or eliminate synthetic additives and chemicals. Low-intervention wines are wines that have fewer additives. They will be labeled as “natural,” “minimal sulfites,” or “no added sulfites”.

Explore local wineries as smaller producers often have more transparency in their winemaking processes and may use fewer additives.

Natural wines are made with grapes and time, delivering pure flavours showcasing their origins. They prove that great wine doesn’t need artificial help. Avoid mass-produced wines for example, Apothic, La Crema, Ménage à Trois and Yellow Tail. Instead, investigate lower production wines that are often found in the specialized section of the wine store. In Ontario, that would be the “Vintages” section of the liquor store.

Wine additives are not fundamentally unsafe, but understanding their role can help you make choices aligned with your health and values.

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English Wine

February 14, 2026 / A Layman's Wine Musings / Leave a comment

England is known for its Gin and Tonic (G&T) and its bitters (beer), but did you know that the English also produce fine wine? The United Kingdom ranks 6th in the world for wine consumption, but over the past 15 to 20 years England has been making a name for itself as an up-and-coming wine producer. Most notable are its sparkling wines, which are made in the traditional way. They are finishing ahead of major Champagne houses in competitions and earning recognition around the world.

Sparkling wines represent 65% of England’s wine production. Still white wines represent about 20% of production and reds and Rosé make up the remaining 15%.

The last official count suggested that there are about 450 wineries in England, producing around 3.2 million bottles of wine each year. Many of the wineries and vineyards are situated along the southern strip of England’s coast from Cornwall to Kent, where the climate is slightly warmer and dryer than elsewhere in the country. This area includes the counties of Kent, Surrey and Sussex.

Sussex is situated alongside of the English Channel and is one of the sunniest regions in England. It benefits from the same soil characteristics as that found in France’s Champagne region. The grapes grown there include the classic Champagne grapes, Chardonnay, Pinot Noir and Pinot Meunier, as well as Bacchus, which is a cross of the German white grapes Silvaner, Riesling and Müller.

The county of Kent is located to the east of Sussex along the English Channel. The viticulture includes Chardonnay, Pinot Noir, Bacchus and Ortega. The Champagne house Taittinger purchased land in Kent and planted Chardonnay, Pinot Noir and Pinot Meunier in its English vineyard.

Kent has also drawn attention from a second French Champagne house. Pommery joined forces with England’s Hattingley Valley creating Louis Pommery England.

Each year the number of wineries continue to increase to satisfy the growing demand for English wine, in particular sparkling wine. Due to climate change, viticulture is now expanding beyond the traditional three counties right across England and even into Wales. Global temperatures have increased to the point where the temperature in England is now nearing that of the Champagne region of France during the prime of Champagne production, before the challenges brought on by climate change.

As a result, consumers can anticipate more English wines becoming available in global markets. As the prices for land in England are drastically lower than in Champagne, producers can afford to sell their wines at more consumer-friendly prices. Also, because of the similar soil composition as found in Champagne, the flavour is much closer to Champagne than either Spain’s Cava or Italy’s Prosecco.

Cheers to the future of English wine.

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Wine for Valentine’s Day

February 7, 2026 / A Layman's Wine Musings / Leave a comment

Wine is a popular choice for Valentine’s Day. Whether it is paired with food or enjoyed on its own, it helps create a romantic atmosphere. Given that Valentine’s Day is about your partner’s love and affection, be sure to select a wine that will match their preferences; the best wine is one that your partner will enjoy, so tailor your selection to their tastes.

Remember to serve the wine at the correct temperature as this will help enhance its flavour and aroma. The ’20 Minute Rule’ is an easy way to do this. For white wine that has been chilling in the refrigerator all day, set it out 20 minutes before serving. For red wine do the opposite. Place it in the fridge to chill for 20 minutes before serving.

If you want to add an element of surprise to your experience, introduce your partner to a wine from a less-known region. Another option is to try a grape variety that you don’t normally serve.

If you are looking for a wine to enjoy with chocolate, it is best to match the intensity of the wine to the type of chocolate. For dark chocolate, opt for bold red wines like Cabernet Sauvignon or Port. Milk chocolate goes well with fruity, lighter-bodied reds, such as Pinot Noir or sweeter sparkling wines. White chocolate pairs well with sweet white wines like Moscato or dry options like a crisp Chardonnay or Sauvignon Blanc.

Happy Valentine’s Day!

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Wine and Chocolate

January 31, 2026 / A Layman's Wine Musings / Leave a comment

Wine with chocolate is a longtime favourite of mine. The question is, which wines go best with each type of chocolate?

Some general guidelines include matching the wine’s intensity to the chocolate. A rich, dark chocolate needs a bolder wine than a gentle milk chocolate. Acidity in the wine can help cleanse the palate and prevent the chocolate from being too overpowering.

Wine that has been slightly chilled will help prevent any bitter overtones in chocolate. If the chocolate is sweeter than the wine, it will help reduce any bitter or sour notes that may be present in the wine.

When having dark chocolate, oak-aged red wines are a good choice. Such wines include Cabernet Sauvignon, Grenache, Barolo or a Bordeaux blend. Dessert wines such as Port, Sherry, Banyuls, a French fortified dessert wine, or Madeira, a fortified Portuguese wine, are also good options. The boldness of these wines goes well with the strong, often somewhat bitter flavours of dark chocolate.

Milk chocolate is complimented by fruity wines having less tannins such as Pinot Noir or Merlot. Sweet white wines like Gewürztraminer or Moscato d’Asti are also good choices. The sweetness of milk chocolate pairs well with these sweeter wines.

White chocolate and sweeter white wine are a good combination. White wine options include Riesling, Moscato d’Asti or a sweet Rosé. The sweetness and buttery notes of white chocolate are heightened by the sweetness and floral notes of these wines.

Most importantly, don’t be afraid to experiment with your own combinations and discover your personal favourites.

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Châteauneuf-du-Pape

January 24, 2026 / A Layman's Wine Musings / Leave a comment

*Photo credit: travelfrancebucketlist.com*

Following my visit to the Châteauneuf-du-Pape (pronounced Sha-too-nuff-doo-pap) district of France in 2024, I have paid more attention to these wines and have gained a better appreciation for them. It is an appellation known for its bold Grenache-based red blends. However, the region produces both red and white wines using as many as 13 different grape varietals.

The name Châteauneuf-du-Pape translates to “the Pope’s new castle,” referring to the Popes from Rome that lived in Avignon during the 14th century.

Of the eight red varietals planted, Grenache makes up about 80%, followed by Syrah, Mourvèdre and often lesser quantities of one or more of Cinsault, Muscardin, Counoise, Vaccarèse and Terret Noir. Thus, it is referred to as a GSM blend (Grenache, Syrah and Mourvèdre). Most Châteauneuf-du-Pape reds are produced with around 80% Grenache, although some wineries use 100% Grenache, bringing out a more robust, stronger flavour.

These grapes combine to create a medium-bodied, rich, spice-infused red wine. The reds are typically aged from 10 to 20 years, depending on the producer and the vintage. The flavours may include rich raspberry, strawberry and plum with notes of leather, game, and herbs such as sage, rosemary and lavender. The Grenache based reds wine tastes superb with heavier meats like lamb, beef, venison and duck.

Châteauneuf-du-Pape Blanc is not as common and not as easy to find because only about 7% of the region’s vineyards are white grapes. These wines are typically a blend of the region’s Grenache Blanc, Clairette, Bourboulenc and Roussanne grapes. Although not common, Picpoul and Picardin are also permitted. The white wines are generally aged for four to five years though some can be aged longer.

The better-quality whites contain plenty of tropical fruit and floral notes and have crisp underlying acidity. They are subtly powerful and strong in alcohol, averaging 14% or more. They go well served alongside fish, veal and poultry.

It is suggested that Châteauneuf-du-Pape wines be chilled to a temperature of 16 to 18 degrees Celsius and decanted about an hour before serving.

Don’t expect to find a 750 ml bottle of Châteauneuf-du-Pape for under $50 CDN but the character and flavour of these wines makes them well worth the price.

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A New Ontario Winery

January 17, 2026 / A Layman's Wine Musings / Leave a comment

According to an Instagram post just before Christmas, coming soon is the new “Skye Chase Winery” where you can “Discover what’s happening at St Thomas’ new social experience. Exceptional wine, culinary delights and a lounge with breathtaking views. Explore the new Skye Chase Winery and all it has to offer.”

Being intrigued, I did some research and learned that Skye Chase Winery was previously the Quai Du Vin Estate Winery. The vines of Quai Du Vin, now Skye Chase, date back to the 1970s with the original winery operating since 1990. Therefore, the vineyards that Skye Chase has assumed are well established and mature. It appears the new owner, Kyle MacDonald, took over ownership of the winery in 2025.

According to their website, Skye Chase’s objective is to create a winery that will establish Southwest Ontario as one of Canada’s great wine regions. They refer to themselves as a terroir-forward vineyard, letting the grapes be a direct expression of the natural environment, including the weather, soil and mineral content. They feel that this will let them make the highest quality, most interesting wines.

The head winemaker is Jay Johnston, a graduate from Niagara College’s Viticulture & Winemaking program. He has previous winemaking experience with Jackson-Triggs, Le Clos Jordanne, Hidden Bench, and Flat Rock Cellars.

The Skye Chase team has expanded the vineyards and dedicated their winemaking skills to focus on varietals best suited for the region’s unique terroir and climate. Thus, their focus is on cool climate varietals. The whites include Pinot Gris, Sauvignon Blanc, Chardonnay and Riesling. The reds are Cabernet, Cabernet Franc and Pinot Noir.

They have revamped the “Fruit & the Vine” fruit wines with the new label “Wine’d Up Wine Company”. They claim, “It’s fruit wine done better, fresher, cleaner and ready for any occasion. Same flavour forward personality, just a whole new vibe.”

Skye Chase is looking to enhance the winery by constructing a new building that will feature a retail store, tasting room and Restobar.

Best of luck to the new Skye Chase Winery.

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Wine with a Quick Meal

January 10, 2026 / A Layman's Wine Musings / Leave a comment

Looking to enhance a quick, easy to prepare, dinnertime meal? Here is a combination of homemade and store-bought quick and easy-to-prepare meals and wines that will give your simple meal a boost of elegance.

First, it is important to pair light wines with light foods and rich wines with rich foods.

A cheese and charcuterie board requires no cooking. The salt, protein, and fat in the cheese and meats are a good match for wines with higher tannins such as oaked Chardonnay or a Cabernet Franc or Cabernet Sauvignon.

Bruschetta or fresh tomato appetizers such as a Caprese salad are complemented with red wines like Merlot or Zinfandel.

Smoked salmon on cucumber or crusty bread will go well with full-bodied white wines such as Chardonnay. The fat in the salmon will cut through the wine’s acidity.

Grilled vegetables or light fish are a good match for crisp, acidic white wines like Sauvignon Blanc or even a Rosé.

Salty foods like fried chicken will pair wonderfully with Champagne, Cava or Prosecco because their acidity and bubbles cut through the fat. Other good options include high-acid white wines such as Sauvignon Blanc or Riesling, as well as reds like Pinot Noir or Grenache.

Pairing wine with stir-fry depends on the dish’s dominant flavours; general recommendations include aromatic whites like Sauvignon Blanc or off-dry Riesling for vegetable or spicy dishes. Fruity reds like Pinot Noir are best suited for richer, meat-based stir-frys.

If your dinner menu is prepared by you or coming out of a package, try these combinations:

Pepperoni pizza bites or pizza pockets will go well with a medium bodied red like Sangiovese or Chianti Classico.

Vegetable or Ricotta Lasagna pair well with white wines with good acidity and medium body. Lightly oaked or unoaked Chardonnay, Sauvignon Blanc or Pinot Grigio will work well. If your lasagna is predominantly tomato-based, lighter-bodied reds are a good choice. Pinot Noir, Gamay, Beaujolais or Rosé are all good choices.

Wine pairings for burritos or enchiladas will depend on the level of spice. Spicy dishes pair well with slightly sweet or off-dry white wines like Riesling or Gewürztraminer or fruity, low-tannin reds like Gamay or Baco Noir. Tangy, acidic sauces like a green tomatillo salsa complement wines with higher acidity, such as Sauvignon Blanc or Albariño. Rich, hearty fillings, like beef, are a good match for robust red wines like Cabernet Sauvignon or Nebbiolo.

Sparkling wines, like Cava or Prosecco, are a versatile option, offering a palate-cleansing effect that works well with a range of flavors.

When having ramen, the wine is best matched to the spice and level of heat. For light, delicate broths (like Shoyu), opt for crisp whites like Pinot Grigio or Chablis. Richer broths (like Tonkotsu or Miso) pair well with more full-bodied wines like Alsatian Pinot Gris or a medium-bodied Chardonnay. Spicy ramen calls for off-dry wines like a slightly sweet Riesling or Rosé to cool the heat.

Rotisserie chicken pairs well with white wines that will offer a crisp balance to the richness of the meat and can highlight citrus or herbal notes. Chardonnay, Sauvignon Blanc or Pinot Gris are great options. Red wines such as Pinot Noir, Gamay or Grenache are good options for those who prefer red wine.

Bon Appetit!

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