Comments on: The Sweet Truth About Michigan Wine https://drinkmichigan.org/the-sweet-truth-about-michigan-wine/ Sip local. Explore more. Sat, 18 Jun 2016 19:22:47 +0000 hourly 1 https://wordpress.org/?v=6.8.2 By: Cprintinedge https://drinkmichigan.org/the-sweet-truth-about-michigan-wine/#comment-1130 Fri, 11 Jan 2013 22:48:00 +0000 https://fluidpaintinvention.stellarwp.site/?p=2439#comment-1130 In reply to Dbell.

I believe that wine drinkers are like an Ocean that is unpredictable,endless and have there own opinions about there wines. I am not sure about the term “soda pop wines” I love Blackberry Satin Wine made by Modern Craft Winery in Au Gres, Mi. and it is nothing at all like any soda or pop as we call it here in Michigan. I believe there are no wrong answers when it comes to wine it is to each there own. It seems to make everyone happier. I am from Michigan so I will stay loyal to our wines made here in USA and to our sugar beets grown here in the USA. I wish you much joy Dbell.

]]> By: Cprintinedge https://drinkmichigan.org/the-sweet-truth-about-michigan-wine/#comment-2954 Fri, 11 Jan 2013 22:48:00 +0000 https://fluidpaintinvention.stellarwp.site/?p=2439#comment-2954 In reply to Dbell.

I believe that wine drinkers are like an Ocean that is unpredictable,endless and have there own opinions about there wines. I am not sure about the term “soda pop wines” I love Blackberry Satin Wine made by Modern Craft Winery in Au Gres, Mi. and it is nothing at all like any soda or pop as we call it here in Michigan. I believe there are no wrong answers when it comes to wine it is to each there own. It seems to make everyone happier. I am from Michigan so I will stay loyal to our wines made here in USA and to our sugar beets grown here in the USA. I wish you much joy Dbell.

]]> By: Dbell https://drinkmichigan.org/the-sweet-truth-about-michigan-wine/#comment-56 Mon, 25 Jul 2011 14:32:00 +0000 https://fluidpaintinvention.stellarwp.site/?p=2439#comment-56 Caryn, I admire your positive enthusiasm. The impression that all Michigan wines are sweet comes from the sad fact that, as long as I can remember (mid 70’s) many Michigan wines have been too sweet. The problem lies in predictability and consistency. If I purchase a New Zealand Sauvignon Blanc, I do not have to worry about getting something with residual sugar in it. If I reach for an Italian Pinot Grigio or one from Oregon, I know that I am getting a predictable, dry product. Not true in Michigan wines. Even those that claim to be dry may have “residual” sugar in them.(Let’s be honest about the notion that all these “semi-sweet” wines contain residual sugar, many contain sugar added after fermentation). There is an enormous difference in the wine world’s reception of a wine expected to be sweet (think Sauternes, Trockenbeerenauslese, Tokaii), and the disappointment of opening a dry style wine and finding that it has sugar in it. The history of wine goes back to the notion of preserving a food product by fermenting the unstable, spoilage prone sugar out of it and replacing that with a wonderful preservative – alcohol. The resulting beverage is one of distinction and of an amazing transparency which has prompted mankind to babble for centuries about the nuances in flavor. “Semi-Sweet” wines may be made to mask flaws in the wine, or they may be made because selling sweeter wines to soda pop drinkers is a much easier sell than taking the time to educate the buyer about the complexities of exquisite dry wines.
Sadly, sweet wines do define us in Michigan as long as a consumer takes the risk of getting more sugar than they bargained for when they select one of our bottles.

]]> By: Dbell https://drinkmichigan.org/the-sweet-truth-about-michigan-wine/#comment-2953 Mon, 25 Jul 2011 14:32:00 +0000 https://fluidpaintinvention.stellarwp.site/?p=2439#comment-2953 Caryn, I admire your positive enthusiasm. The impression that all Michigan wines are sweet comes from the sad fact that, as long as I can remember (mid 70’s) many Michigan wines have been too sweet. The problem lies in predictability and consistency. If I purchase a New Zealand Sauvignon Blanc, I do not have to worry about getting something with residual sugar in it. If I reach for an Italian Pinot Grigio or one from Oregon, I know that I am getting a predictable, dry product. Not true in Michigan wines. Even those that claim to be dry may have “residual” sugar in them.(Let’s be honest about the notion that all these “semi-sweet” wines contain residual sugar, many contain sugar added after fermentation). There is an enormous difference in the wine world’s reception of a wine expected to be sweet (think Sauternes, Trockenbeerenauslese, Tokaii), and the disappointment of opening a dry style wine and finding that it has sugar in it. The history of wine goes back to the notion of preserving a food product by fermenting the unstable, spoilage prone sugar out of it and replacing that with a wonderful preservative – alcohol. The resulting beverage is one of distinction and of an amazing transparency which has prompted mankind to babble for centuries about the nuances in flavor. “Semi-Sweet” wines may be made to mask flaws in the wine, or they may be made because selling sweeter wines to soda pop drinkers is a much easier sell than taking the time to educate the buyer about the complexities of exquisite dry wines.
Sadly, sweet wines do define us in Michigan as long as a consumer takes the risk of getting more sugar than they bargained for when they select one of our bottles.

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