[Midwest Vintner]

As a newly opened commercial winery, there have been a few things that I have noticed from customers. The biggest is sweetness. From my observations of people that make wine (many of us on WMT) seem to like wines a bit dryer than what the typical wine drinker usually does. Myself, I prefer a wine in the 1.0-1.012 range by hydrometer readings. This isn't perfectly accurate way to measure sugar, but it's close enough, IMO. From our sales, it's obvious people typically like wines in the 1.1+ range and not all our wines are there. Also, many of the customers seem to like a softer wine, pH's that are in the 3.5+ range (we don't go much higher in pH as above 3.8 pH can make a wine's shelf life suffer). I completely understand that each wine has it's own "sweet spot" for both sweetness and pH, but that it also will vary person to person. This leads me to this poll. What do you typically prefer???????

Also, this poll is a reference to what you like most, not necessarily all the wine you like or drink. I realized that many wines with higher acid also have more sugar. So if you like higher acidic, sweet wines, maybe check the last option. If you like dry wines with low pH then the last option should cover that. Go ahead and leave a comment too!!!!!!!!!!!!

[robie]

I like Rieslings semi-sweet, but everything else I drink is dry.

[Midwest Vintner]

Originally Posted by robie

I like Rieslings semi-sweet, but everything else I drink is dry.

I do like Rieslings myself, but I can pretty much drink any wine, as long as it's less than 1.2 SG or so. Real sweet wines are hard for me to drink. I used to drink more sweet wines, but as I get older and the more wine I drink, the dryer I seem to get. Part of the reason we started our winery was to make slightly dryer fruit wines. Typically, most fruit wines are sweeter and that's perfectly fine, but we like to be different. Now after much feedback, we need to make at least a few sweet wines to appeal to a wider customer base.

The biggest problem with dryer wines, for me, is that they need more time to age. I am not patient. lol.

[Runningwolf]

I think it would be best to edit your original posts. You are making the same mistake I make at times myself "Myself, I prefer a wine in the 1.0-1.12 range by hydrometer readings". I think what you meant was 1.0- 1.012. This is one reason reading in brix is so much less confusing.

[GreginND]

Originally Posted by Runningwolf

I think it would be best to edit your original posts. You are making the same mistake I make at times myself "Myself, I prefer a wine in the 1.0-1.12 range by hydrometer readings". I think what you meant was 1.0- 1.012. This is one reason reading in brix is so much less confusing.

Yes, I was confused by this also. I presume you mean SG. 1.12 would be awfully darn sweet!

[Runningwolf]

Yup, even finished ice wine wouldn't be that sweet.

[REDBOATNY]

reds, 0 brix, whites 1-2 brix, fruit, 2to 4brix.

[ibglowin]

Anyone care to guess the fastest growing wine varietal/type these days?

I was surprised to say the least.

[Runningwolf]

Originally Posted by ibglowin

Anyone care to guess the fastest growing wine varietal/type these days?

I was surprised to say the least.

My guess would be Riesling for sure.

[ibglowin]

Nope.

I found this little tidbit out during our annual Vine and Wine Conference this Winter.

This is currently the wine of choice of the "Millennium Generation"