Wine’s incredible diversity lies in its vast range of grape varieties, winemaking techniques, and the variety of flavors and textures it can offer. With more than 10,000 grape varieties grown globally, the flavors of wine span from light and fruity to rich and complex. 

Georgia, with its 8,000-year-old winemaking history, stands out with over 500 indigenous grape varieties, many of which contribute to its distinct wine styles. Notably, Georgia’s traditional qvevri method, which involves fermenting wine in clay vessels buried underground, imparts unique flavors and textures to the wine. On top of the variety of grape types and techniques, wines also differ in sweetness levels, which can significantly impact their taste and suitability for food pairings.

Why Do Some Wines Taste Sweeter than Others?

We’re all familiar with the taste of sweetness — the satisfying sensation of biting into a slice of cake or savoring a mouthful of candy. Similarly, you can often identify a wine’s sweetness by tasting it, though individual perceptions can vary. 

Beyond taste, you can also assess sweetness visually — sweeter wines tend to have higher viscosity. When you swirl a sweeter wine, it clings to the glass and falls more slowly down the sides, creating what’s referred to as “legs” or “tears” in the wine world. The sweetness of wine ranges from “bone dry” to “very sweet” and is influenced by a combination of factors.

Residual Sugar

The sweetness in wine often comes from residual sugar, which is the sugar that remains after fermentation. This is measured in grams per liter (g/L) or as a percentage—1% sweetness corresponds to about 10 g/L of residual sugar. For example, a dry wine like cabernet sauvignon or sauvignon blanc typically has 1–6 g/L of sugar, resulting in little to no sweetness. On the other hand, sweet wines like dessert varieties can have 45–90 g/L of residual sugar.

Ripeness

The longer grapes remain on the vine, the sweeter they become as water content decreases due to dehydration, concentrating the natural sugars within the fruit.

Acidity

Higher acidity can counterbalance sweetness, masking it and making wines with residual sugar taste less sweet. Some winemakers will add residual sugar in their wine to offset high acidity, creating a more balanced flavor profile.

Alcohol Content

During fermentation, yeast converts sugar into alcohol. In some cases, fermentation is stopped early, leaving more sugar in the wine and increasing its sweetness — these wines typically have a lower ABV. In general, most wines under 10% ABV will be sweet — the exception for this is fortified wine, in which the fermentation is stopped early by adding a distilled spirit, resulting in a wine that is both sweet and has a high alcohol percentage. 

Tannins

Wines with more tannins — the plant compound that accounts for the bitter taste and dry sensation in the mouth when consuming certain foods or beverages — tend to taste less sweet, even if they have significant residual sugar. 

What Type of Wine Is the Sweetest?

Dessert wines are the sweetest types of wine due to specialized winemaking methods that concentrate the sugar in the grapes. This can be achieved by leaving grapes on the vine longer than normal, allowing the fruit to ripen fully and accumulate more sugar. 

Another method, as mentioned above, is fortification, where extra alcohol is added to stop fermentation before all the sugars are converted to alcohol. Examples of fortified wine include port, sherry, Madeira, and Marsala. 

Georgia also produces several dessert wines, though they are typically considered semi-sweet, including Khvanchkara, a semi-sweet red wine made from the alexandrouli and mujuretuli grape varieties, and Kindzmarauli, a wine made from the famed saperavi grape. 

Which Type of Wine is the Least Sweet?

Big, bold reds, like malbec, saperavi, and syrah, are usually the least sweet, due to their low residual sugar content and high tannin levels. When it comes to sparkling wines, brut and extra brut are the least sweet.

Red vs. White: Sweetness Variations

Overall, white wines tend to be sweeter than reds, due in part to lower tannins and greater levels of residual sugar. There are of course, exceptions, such as red dessert wines and sweeter varieties like lambrusco. 

Are Georgian Wines Sweet?

Georgian wines offer a range of sweetness levels, from dry to sweet, depending on the grape variety and winemaking methods:

Dry

Saperavi is the most commonly grown red grape in Georgia. Its name, meaning “dye” in Georgian, is fitting as it is one of the few teinturier grapes in the world. Unlike most red-skinned grapes, which have clear flesh, both the flesh and skin of Saperavi are a rich, deep red. This contributes to its boldness, complexity, and tannic structure, which makes it one of the driest Georgian reds. 

• Silk Road’s 2016 Saperavi Reserve ($45) is aged for eight months in oak, giving it a smooth, velvety finish. Expect a complex blend of cherry, black pepper, and vanilla notes with each sip. 

• When it comes to dry white wines, Manavi is an excellent option known for its bright acidity and flavors of green apple, and citrus. Silk Road’s 2017 Manavi ($14.99) is celebrated for its crisp, refreshing character and smooth, easy-drinking style. 

Dry Sparkling

Amber wines are associated with Georgia’s ancient winemaking tradition, their color a result of skin-contact fermentation. This 2022 semi-sparkling Amber Sec ($17.99) is notable for its aromas of dried peaches and apricots.

Semi-Sweet

For a semi-sweet option, the 2020 Alanzi is a popular choice, prized for its versatility and smooth finish. It features a refined balance of fruits and spice, with notes of currants, white pepper, and floral undertones. 

Silk Road’s 2020 Khvanchkara ($22.99) is another choice, made from a blend of alexandrouli and mujuretuli grapes. This wine is known for its aromas of vanilla, cherry, and a hint of berry.

Food Pairings for Sweet, Semi-Sweet, and Dry Wines

When it comes to pairing wine with food, understanding the balance between sweetness and dryness is key to elevating the meal.

• Sweet: While people tend to pair sweet wine with sweet foods — dark chocolate, dried fruits, and dessert — it can also be paired with many savory dishes. The sweetness acts as a nice counterpoint to rich, creamy cheeses, as well as spicy dishes. For a surprising pairing, try sweet wine with fried chicken — the contrast of the sweetness, richness, and saltiness makes for a great combination.
• Semi-sweet: Semi-sweet wines offer versatility, making them perfect for a range of dishes. They pair exceptionally well with grilled meats, such as pork or barbecue, where the hint of sweetness complements the smoky flavors
• Dry: Dry reds tend to go well with hearty, savory dishes like steak, lamb,  grilled meats, or holiday meals. Dry whites are great with lighter dishes, like seafood, chicken, and pasta, particularly those with creamy or citrus-based sauces.

Explore Silk Road Wines

From the bone-dry elegance of a semi-sparkling extra brut to the velvety semi-sweet Kindzmarauli, Silk Road Wines has a variety of options for every palate and occasion. Explore our collection of Georgian wines!