Why is some red wine spicy and some red wine sweet?

First of all, red wine is also divided into alcohol content, but the general high point is 14 degrees, and some dry red contains more tannins, especially the dry red of Bordeaux in France, some red wines have a softer taste, it may be that the problem of alcohol content and tannins makes you feel spicy, and the sugar content of dry red is the lowest, and others, such as semi-dry, semi-sweet, and sweet will be sweeter, but there are still more dry reds on the market.

If you feel that the freshly opened red wine tastes difficult to drink, you can wake it up, and if you don't have a decanter, just open the bottle and let it sit for a period of 30 minutes to two hours.

Red wine is just a series, and there are many kinds of wines, such as red wine in the red wine series is sweet, and whiskey red wine is slightly spicy because it contains alcohol.

As far as I know, the spicy red wine you said should belong to foreign wine, just like we drink baijiu in China. It does not fall under the category of red wine. At present, most of the domestic red wine comes from the Shandong production area.

As for consumption, it is still up to your own pocket to decide. When we buy red wine again, most of the packaging has a very eye-catching date written on it. Keep in mind that this is only the date of harvest of the grapes, not the date of bottling of the wine, so be careful not to think that it is how old it is.

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Wines are distinguished by color and sweetness, and are generally divided into red wines, white wines, rosé wines, ice wines, etc. In general, ice wine is sweet

Red wine is sweet, dry red is not sweet.

Red wine is made from yeast that converts the sugars in the grape fruit into alcohol. When fermentation is complete, the wine takes on a sweet taste when the grain content in the wine is high. The grapes used to make sweet wines are ripe and high in sugar.

The simplest and most reliable way to do this is to delay the harvest of the grapes, so that the grapes remain in the branches and continue to ripen and the sugar content of the fruit is further increased. Another method is to infect healthy grapes with a mould called botrytis cinerea, which penetrates the skin and shrinks the grapes, concentrating the sugars and flavours in them, and then making the famous botryt. Another practice is to leave the bunches of grapes on the branches, take advantage of the harsh winter cold to freeze the water in the fruit, and then harvest them to make the famous icewine eiswein.

Some grape varieties are often made semi-dry to sweet, such as in Germany, France and Italy, where Moscato wines are usually sweet.

Fortified wines are also sweet wines, such as port, marsala and madeira.

The spicy and sweet taste of red wine mainly depends on whether the sugar is completely converted into alcohol, the less sugar will have a spicy taste, and the more sugar will feel sweet.

Based on the sugar content, wines can be classified as dry, semi-dry, semi-sweet, and sweet. The sugar content of dry wine is the highest when the sugar content is less than or equal to or when the difference between the total sugar and the total acid is less than or equal to;

In general, the highest sugar content of semi-dry wine is or when the difference between the total sugar and the total acid is less than or equal to;

Semi-sweet wines have the highest sugar content, while sweet wines have more sugar content, and this type of wine is generally white wine.

Sweeter red wines include:

Lambrusco: Born in the Emilia-Romagna region of Italy, this wine is the driest sweet red wine in history, and Lambrusco is an entry-level red wine that is more suitable for young people.

Braquedo: This slightly sweet red wine also comes from Italy, but Braquedo's home is in the northwestern Piedmont region.

Tawny Port: Port wine is darker in color and more sticky.

Maury is an intensive wine region in the Roussillon region of southern France.

The taste is cautious, and sweet red wines are generally semi-sweet and sweet. The sugar content of semi-sweet red wine is between 12 and 45g l, and the sugar content of sweet wine is more than 45g l. Sweeter red wines are generally more suitable as dessert wines, such as red wines such as Syrah, Gamay and Cabernet Sauvignon.

Semi-sweet. In terms of sugar content, semi-sweet wines are higher than semi-dry wines, generally between 12-45g l. Similar to the semi-dry type, this type of wine is still mostly white.

Due to the difference in color, it is divided into semi-sweet red wine, semi-sweet white wine, and semi-sweet rosé wine. (It has a sweet and refreshing feeling when drinking).

Sweet wine is called sweet wine if it has a sugar content of more than 40 grams and can feel sweetness on the palate. High-quality dessert wine is made from grapes with high sugar content, and the fermentation is stopped before the fermentation is completed, so that the sugar content is retained at about 4%, but the general dessert wine is mostly added with sugar in another row after fermentation.

Sweet wine refers to the sweet and delicious wine obtained through special harvesting and brewing methods, including ice wine, noble rot wine, late harvest wine, etc., such as noble rot wine is to infect grapes with noble rot bacteria after the grapes are ripe, so the sugar content in the grapes is greatly increased, and the wine produced after squeezing the juice of this grape is sweet and fragrant, the yield is very low, and the drops are like gold, which is particularly precious. For example, Château Lysalus in the Sauternes region of France'yquem).