How are wines classified based on sweetness?

Wines are classified based on sweetness primarily by their residual sugar content. Residual sugar refers to the amount of sugar that remains in the wine after fermentation has completed. This measurement directly influences the wine's perceived sweetness, with wines containing higher levels of residual sugar being sweeter.

For example, a dry wine typically has little to no residual sugar, making it taste less sweet on the palate, whereas dessert wines have higher residual sugar content, resulting in a noticeably sweeter flavor profile. Understanding this classification is essential for winemakers and consumers alike, as it helps in pairing wines with food and matching them to personal preferences.

Other factors—such as acidity levels and aging processes—can affect a wine's overall taste and complexity, but they do not serve as primary indicators of sweetness. Additionally, while color might give clues about certain characteristics of wine, it does not accurately indicate sweetness levels. Hence, the classification based on residual sugar content is the most appropriate measure of a wine’s sweetness.