Back to All Events

Dry to Sweet: What's your jam?

The number one question we receive from our guests in the wine aisles is, “Is this wine sweet?” Come taste the RS rainbow – the Residual Sugar Rainbow – from dry, to sweet, and a few arcs in between.

Fausse Piste, Fish Sauce (2016) – Portland, Oregon, $40
Made in the Eola Amity Hills by Jesse Skiles. The lightly bubbly, often cloudy style of sparkling wine called pétillant-naturel, aka "pét-nat”, is perfect for a pick-me-up-in-the-afternoon-wine. Fausse Piste “Fish Sauce”, although mostly sweet in only its aromas, does have a lingering finish of the honeyed Muscat grape making your taste buds do a double-take. Is it dry, is it sweet? We’ll talk about it. And Fish Sauce is so damn good (and very limited) that it’s an interesting one to show before it's all gone. It was bottled under two Brix, so it doesn’t have any residual sugar (RS). Brix measures sugar levels in wine grapes, which ultimately determines how much alcohol a wine will have. Each gram of sugar that’s fermented will turn into about ½ gram of alcohol. So even if it doesn’t have any RS to speak of, it has an extroverted and perfumed character giving off a perception of sweetness.

Louis Métaireau, Petit Mouton (2015) – Loire Valley, France, $20
100% Melon de Bourgogne. Louis Métaireau was a revolutionary winemaker in the Loire believing staunchly in leaving his wines sur lie - on their lees – after their primary fermentation. Now the 23-acre vineyard in the heart of Muscadet Sèvre et Maine tends vines organically, and everything is harvested by hand. 'Petit Mouton' is from the young vines (35 years old), and is very mineral and precise. A classic, bone-dry example of some of the finest Muscadet around.

KTW Ojaleshi Semi-Sweet Wine (2012) – Lechkhumi, Georgia $19
100% Ojaleshi. In Georgia wine is traditionally made in qvervi, clay vessels that are buried underground while the wine ferments and ages. A semi-sweet, ruby-red wine with aromas of ripe fruit and rose petals which finishes dry. Notes of strawberry and black tea. 
 
Château Musar Jeune Rouge (2013) – Bekaa Valley, $26
Founded in 1930, the 371-acre property of Chateau Musar is located in Lebanon’s Bekaa Valley. Only hand-picked estate fruit is used and the wines are minimally handled – natural fermentation very little sulphur and the wines aren’t fined or filtered. A blend of Cinsault, Syrah, and Cabernet Sauvignon, this vintage is a deep burgundy red with aromas of incense-like spice, elderberry and hibiscus. Soft tannins lead to a dry, dark cherry red.
 
Domaine du Collier, Saumur (2013) – Loire Valley, France, $39
100% Chenin Blanc from various plots around the hillside of Breze. Antoine Foucault and Caroline Boireau created Domaine du Collier in 1999 and today they have a 7-hectare estate producing about 1250 cases of wine per year. Rich nose with peach and some tropical fruit, honey, white flowers, brisk acidy. Silky and rich with a touch of residual sugar.

Earlier Event: August 5
Mama Margarita Salsa
Later Event: August 12
New Spanish Wine & Vermouth