Community Tasting Note

• sequoiagrove wrote: 85 points

  September 25, 2015 - My first Rasteau. while it has my beloved black berry earthy profile, it totally lacks texture, making it too sweet. Reminds me of Corbieres/Languedoc. For dessert I had an LBV port which was less sweet than this wine.

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6 Comments

• Lakefarm commented:

  12/5/15, 1:26 PM - So 100 grams of residual sugar/L??... not quite sure about that.

• sequoiagrove commented:

  12/9/15, 12:14 AM - sugar content is not an accurate measure of how sweet its perceived. if you add 5 grams of sugar to a glass of water, it will be "Sweet like sugar water". if you add 10 grams to a glass of lemon juice, it will be "sour like a lemon". Since you mention res. sugar, I looked it up. its 7g/l, which is almost double of other wines I like and are kinda sweet Beringer knights valley cabernet 4g/l, Bramasole Syrah, "below 5g/l", famiglia bianchi cabernet 3.7g/l. Sequoia Grove Reserve Cabernet 0.05g/l,
  Another wine that disappointed me by being expensive sugar-water is Deutz champagne brut. cant find the data for it, but brut is typically 7-9g/l.

• Lakefarm commented:

  6/3/16, 1:31 PM - I am aware that the wine's structure; tannin, acidity dry extract ect. will affect the way the sweetness is perceived. But comparing it to an lbv is ridiculous. Yes it's rich and full bodied, but it's dry.

• sequoiagrove commented:

  6/5/16, 1:05 PM - Well, "Dry" is pretty wide. dry wine can have up to 12 g/l , I surveyed by favourite wines and they have 0.5-4.5g/l , and wines I think are sugarwatery have 7+g/l. (of those wines I could find datasheets on.)

• Lakefarm commented:

  6/7/16, 5:50 AM - Doesn't change the fact that this wine is dry......

• sequoiagrove commented:

  6/7/16, 8:18 AM - yeah, in the technical definition it is "dry". that doesnt change the fact that I think this and a lot of "Dry" wines are too sweet.

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