Florian Beck-Hartweg: Thoughts on labeling sweetness in Alsace wines?

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stevetimko
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Florian Beck-Hartweg: Thoughts on labeling sweetness in Alsace wines?

#1 Post by stevetimko » January 25th, 2011, 12:03 pm

One complaint in America is that when you crack open a wine from the Alsace you're never certain how sweet it will be.
I like sweet wines, so the sweetness doesn't bother me per se. But I can see it's a problem if you have a food that calls for a dry wine and you end up with something like a spatlese with sweetness.
What ideas do you have for labeling wines so a customer knows what kind of sweetness to expect?
Illegitimati non carborundum

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D@vid Bu3ker
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Re: Florian Beck-Hartweg: Thoughts on labeling sweetness in Alsace wines?

#2 Post by D@vid Bu3ker » January 25th, 2011, 12:59 pm

http://www.wineberserkers.com/viewtopic ... 23&t=39152" onclick="window.open(this.href);return false;
David Bueker - Rieslingfan

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