Log In / Join Now

Email a Friend

Sending Ask Dr. Vinny: Why is it that late-harvest or dessert wines often don't contain as much alcohol as a California Viognier or Australian Shiraz? Is it because the residual sugar is not fermented into alcohol? And if so, why doesn't that sugar convert rather than sticking with the wine?

(Separate multiple email addresses with commas)

Please enter the number shown in the image.

Job Opportunity

WineSpectator.com seeks an assistant editor in its New York City office to help develop content for its website, e-mail newsletters, social media platforms and apps. Candidates should have one to three years of journalism experience in a digital environment and be able to handle daily deadlines. Get more details.

WineRatings+ app: Download now for 300,000+ ratings.