tag:blogger.com,1999:blog-2761999979067540654.post7182422265454763683..comments2023-06-06T11:29:05.303-04:00Comments on The GrapeVine: Learning a Thing or TwoTanishahttp://www.blogger.com/profile/17842464284921400227noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-2761999979067540654.post-56714783821295712862010-06-04T11:05:22.184-04:002010-06-04T11:05:22.184-04:00In my experience correlating increasing ripeness o...In my experience correlating increasing ripeness of grapes with increasing sweetness is not necessarily valid. It is of course valid *before* fermentation commences. Residual sweetness is largely a function of the completeness of fermentation; a Spätlese can be dry as a bone, albeit with more extract and fruit than say a Kabinett.Wine bottle labelshttp://www.yourlabelsnow.com/beverage-bottle-labels.aspxnoreply@blogger.com