The subjective sweetness of a wine is determined by the interaction of several factors, including the amount of sugar in the wine, but also the relative levels of alcohol, acids, and tannins.
Preferred languages to be displayed in the selection menus
Please note that, in order to improve your browsing experience on this website,
BabelNet® uses various types of cookies, including: browsing functionality,
performance and statistical cookies.
By continuing to browse the site you are agreeing to our use of cookies.
OK
