Probably me too, if I weren’t tasting wines but instead trying to taste blind which wines had residual sugar and which didn’t. That’s something that doesn’t sound one bit interesting to me, though.
Furthermore, I’ve told it to you a thousand times before: dry doesn’t mean there wouldn’t be any residual sugar there. If you taste a little bit of residual sugar in a wine, a dry wine doesn’t magically turn into a sweet wine. Wine has to have a certain level of sweetness before it can be described as “medium-dry” or “medium-sweet”. You might not like this nor describe wines like this, but thousands upon thousands of professionals and enthusiasts do.
Now you’re getting the hang of it! See the key there? I can point it to you: it’s that my definition of a dry wine. That is a different thing than the commonly agreed-upon definition of a dry wine. We all can agree that your definition of a dry wine is a completely different thing from the commonly agreed-upon definition, so would you please stop treating them as one single thing?
For the umpteenth time, I describe wines that taste like dry as dry. I don’t think a Riesling tastes like a medium-dry wine, but just because it’s a Riesling, I’ll write here it’s “dry” all the same. If a wine tastes dry and is technically dry, I write it is a dry wine. If it is technically dry, but tastes medium-dry, I write it tastes off-dry or medium-dry. If a medium-dry wine tastes dry, I write it tastes dry. Period.
If a Chablis had the same amount of sweetness, ie. it tasted dry, I’d describe it as dry. Tell me, what is so difficult to understand here?
The only thing that is different between Riesling and Chablis is that Chardonnay normally has less acidity than Riesling and a Chablis might undergo a malolactic fermentation, which translates to Riesling (that normally don’t see any MLF) being better at handling residual sugar. A Chablis with 7 g/l RS might taste dry or dry-ish but having a bit of RS, whereas a Riesling with 7 g/l RS most likely would taste noticeably drier than the Chablis and an average Joe or Julie would probably describe it as bone-dry.
You might taste the sweetness of glucose much more intensely than other people, which would explain how you can’t agree on the terms us normies use all the time, but your constant ranting from your soapbox is not just tiring, but pretty damn pointless, too. Can you understand how frustrating it is when one tells a dry wine tastes dry (because to me it honestly does, even if I can detect some RS there) and then you crash in ranting how I CAN DETECT SOME RESIDUAL SUGAR THERE SO IT DOESN’T TASTE DRY TO YOU - almost every time somebody writes about dry Rieslings?
