Sweetness in wine is often misunderstood, and far more nuanced than the sugar levels on a label might suggest. We've asked Assistant Winemaker, Gareth Hogan, to offer some expert guidance in navigating these subtleties.

For something that begins life as a cluster of sweet little berries, wine has a surprisingly complex relationship with sugar. Grapes are naturally rich in it (there’s a reason birds can’t resist them), and it forms the very foundation of winemaking. As yeast consume grape sugar, they transform it into alcohol. Whatever sugar remains once fermentation ends is known as residual sugar, and it’s central to how we understand sweetness in wine.

How do we know if a wine is sweet?

Here’s the nuance: the amount of sugar in a wine doesn’t always align with how sweet it tastes. A wine can be technically high in sugar yet feel crisp and dry, while another with very little residual sugar can seem sweet on the palate. This comes down to a mix of chemistry and perception. Fruity aromas - think peach or passionfruit - can signal sweetness to the brain even in a dry wine, while high acidity (particularly in varieties like Riesling) can mask sweetness altogether.

What is the role of fermentation?

During vintage, we track grape ripeness by charting sugar accumulation, measured using a hydrometer. This gives us an indication of potential alcohol once fermentation is complete and the yeast have finished their work.

As winemakers, we consider if we want to interrupt the fermentation early, retaining some of the grapes' natural sweetness. Our Riesling and Bloss (Semillon) are classic examples. Their naturally high acidity often benefits from a touch of residual sugar for balance, resulting in off-dry styles that feel fresh and poised rather than overtly sweet.

Fortified wines follow a different path. Here, alcohol is added at the start of fermentation to halt the yeast and lock in natural grape sweetness. The result is wines of richness and longevity - sugar is an excellent preservative, which is why some of the world’s longest-lived wines are sweet.

Ultimately, sweetness in wine is never just about sugar. Alcohol, acidity and texture all shape how it’s perceived. That’s why I spend so much time in the lab fine-tuning blends, particularly sparkling wines and aromatic whites, to achieve the right harmony.

The best way to enjoy sweet wines?

If you’re on the fence about sweet wines and keen to see them at their best, I recommend pairing an off-dry white (try our All Saints Estate Bloss) alongside spicy dishes, while richer sweet wines (such as All Saints Estate Muscat) can elevate desserts, cheeses - or even savoury courses - when thoughtfully paired.

Every wine seeks its own balance. A touch of sweetness can lift fruit, soften razor-sharp acidity, or lend roundness and texture. Finding that point is part science, part intuition. While trends may come and go, sweet and off-dry wines possess a quiet, enduring charm - one I’ll always have a soft spot for.