Why are some wines dry? - The Athan Zafirov Wine Blog

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Why are some wines dry?

New to wine study here. Thanks for your help.

I understand that the sweetness of a wine is caused by residual sugars not eaten by yeast and converted to alcohol.

But doesn’t this mean that the sweetness of a wine is determined by the amount of yeast added?

If less yeast is added, would a Merlot be sweet? If more yeast is added, would a Syrah be more dry?

Thanks!





Athan Zafirov Wine

For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown.


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