Sweet wine
Profiles describe recurring tendencies and established uses. Climate, ripeness, extraction, and maturation change an individual wine. Coverage is selective; an untagged grape is unclassified.
- Assyrtiko
Noted for acid retention in warm growing conditions. Dry wines and concentrated sweet wines follow different harvest and cellar choices.
- Chenin Blanc
Acid retention supports sparkling, dry, and concentrated sweet wines; picking and fermentation determine the style.
- Furmint
Substantial acidity supports dry wines and Tokaj's sweet-wine traditions. Fruit selection and botrytis conditions matter.
- Gewürztraminer
Strong grape-derived perfume can occur in dry wine. Warmth and later picking can reduce its comparatively modest acidity.
- Muscat Blanc à Petits Grains
Grape-derived perfume persists across dry, sparkling, sweet, and fortified styles. Aroma alone does not establish sweetness.
- Riesling
Often retains substantial acidity across dry and sweet styles. Harvest, climate, and fermentation change the balance.
- Sagrantino
Abundant phenolics make extraction and maturation important. Dry Montefalco wines and dried-grape passito are distinct traditions.