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Hello there! I'm Dr. Vinifera, or "Vinny" for short. Ask me your toughest wine questions, from the technical aspects of winemaking to the fine points of etiquette. I hope you find my answers educational and even amusing. Looking for a particular answer? Check my archive and my FAQs. You can also follow me on Twitter: @AskDrVinny.
Dear Dr. Vinny,
With regard to your last question about sweet wine, Moscato and Riesling are naturally sweet. How do you feel about all these unnatural sweetened wines on the market that include additives and dyes?
—Christian, United States
They’re not to my taste, but I can’t be too tough on them, considering what I used to drink (and enjoy!) in college. I find that any wine with so-called “natural flavors” tastes extremely unnatural to me.
I kind of get the marketing—I suspect folks new to wine hear everyone taking about all the different flavor descriptors and assume the flavors are added in. It’s confusing, but as I’ve explained before, when a wine is described—for example—as having “chocolate” notes, it doesn’t mean the wine actually has chocolate in it.
Also, don't forget that even naturally sweet wines get that way because of the way they're made—even Muscat (the grape known in Italy as Moscato) and Riesling can also come in dry styles.
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