This red contains 20g/L of sugar, which amounts to three quarters of a teaspoon of sugar per five oz glass - so it’s not dry. One bottle that’s surprisingly high in sugar is the wildly popular 2019 Duca di Saragnano Alchymia Primitivo IGT from Puglia, Italy (Vintages $19.95). And when you see a bottle of still red wine, the general thinking is that it’s a dry wine. ![]() ![]() You might expect the fizzy bottles above to be sweet because one is a Lambrusco and the other has the words Rosso Dolce on the label, Italian for sweet red. So this wine is very versatile at the table. Roscato was created for an Italian restaurant group in the United States looking for a refreshing red to pair with its food. A touch of earthiness and black olive brininess gently infuses the dark fruit, lending a touch of complexity that lingers on the finish. It doesn’t cloy on the finish thanks to well-balanced tension between the sweet and the sour. The gently effervescent attack is juicy-crisp and bright with everything found on the nose echoing on the palate and impeccable balance so it finishes clean and dry. On the nose, the Roscato Rosso brims with a crush of blackberry and a touch of crème de cassis. This wine packs 94g/L of sugar - about three and a half teaspoons per five oz serving - and clocks a mere 7 per cent alcohol. It’s under screw cap too, because it’s not as fizzy as a full-fledged sparkling wine making it handy to reseal. Like the Lambrusco noted above, this wine is a bit fizzy, light and sweet. The Roscato Rosso Dolce Vino Frizzante IGT Provincia di Pavia from Lombardy, Italy (LCBO $13.00) is a relatively new wine that’s quickly gaining popularity in Canada. And the low 8 per cent alcohol makes it gulp-able. The sweet and sour fruitiness pairs perfectly with the salty umami richness of cured meats and creamy cheeses. The effect is a lip-smacking quencher that makes a fabulous picnic or pizza wine. Yes, it’s high in sugar, but that sugar is well balanced by mouth-watering acidity that tastes zippy. This red, fizzy wine is not terribly aromatic but beams in with vivid black cherry and blackcurrant flavours that taste clean, ripe and fruity. $11.85) with 49g/L of sugar - just shy of two teaspoons per standard five ounce pour - tastes delicious, especially served cold. The Chiarli Grasparossa di Castelvetro Lambrusco DOC from the Emilia-Romagna region of Italy (LCBO $10.85 till Sept. A list of sweet red wines ranging from light and lively Lambrusco to sun-packed versions from California. In fact, a reader recently wrote a letter specifically requesting a column recommending sweet reds because that’s what she likes best. Sugar can fill in the midpalate, making it taste fuller, jammier. ![]() While some wine drinkers crave bone dry styles, others prefer ripe, round styles which sweetness can impart. Sugar balances other technical components in a wine to make it a pleasure to drink. Even the Caymus Cabernet Sauvignon from Napa clocks 10g/L according to the LCBO’s website, which notes the sugar levels on each wine’s product page. ![]() Apothic Red from California clocks 15g/L. In other words, some of the most popular red wines pack more sugar than one might think. Many wine drinkers think dry and drink sweet.
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