>>392789793
>Where does the sweetness in wine come from?
>Thousands of years ago, winemakers figured out how to stop fermentation (by various means), resulting in left-over grape sugars.

>Wine geeks call these left-over sugars “residual sugar.” There are some poor quality wines made with added sugar (called chaptalization), but this is generally frowned upon.

>In truth, we are not particularly adept at sensing sweetness. For example, bitterness, or tannins in wine, reduces the perception of sugar. So does acidity.

That's exactly what I'm saying? It's not extra sugar, it's residual sugar that comes naturally from the grapes (or the apples in case of cider)