Jackson, Nick. Beyond Flavour: Wine Tasting by Structure. 2nd ed. Copyright 2022. Publisher not stated in supplied copy.
The author proposes comparing unknown sweetness against a familiar benchmark and combining that judgment with alcohol, dry-variety familiarity and possible botrytis notes. He uses port as an approximate reference. Barsac and Sauternes can differ in perceived weight even at similar analytical sugar levels.
Nick Jackson, Beyond Flavour: Wine Tasting by Structure, 2nd ed. (copyright 2022; publisher unstated), supplied PDF positions 169–170.
Nick Jackson, Beyond Flavour: Wine Tasting by Structure, 2nd ed. (copyright 2022; publisher unstated), supplied PDF positions 169–170.
170
169
Jackson, Beyond Flavour, PDF 169–170.
Sweet wine: perceived sweetness is not an assay
Ready means recoverable source and precise supplied-PDF locator; not publication approval or authenticated direct quotation. Limits: The assertion that all port has about100g/L sugar is not universal. Acidity, alcohol, temperature and other attributes complicate direct sugar inference. Prädikat labels do not guarantee the residual-sugar figures supplied for selected sweet styles.
No access / Whiskey Citations & Footnotes Database (USWA)
Citation
Nick Jackson, Beyond Flavour: Wine Tasting by Structure, 2nd ed. (copyright 2022; publisher unstated), supplied PDF positions 169–170.
Bibliography
Jackson, Nick. Beyond Flavour: Wine Tasting by Structure. 2nd ed. Copyright 2022. Publisher not stated in supplied copy.
Supported passage
The author proposes comparing unknown sweetness against a familiar benchmark and combining that judgment with alcohol, dry-variety familiarity and possible botrytis notes. He uses port as an approximate reference. Barsac and Sauternes can differ in perceived weight even at similar analytical sugar levels.
Verification boundary
The native source and exact PDF positions are recoverable. This record cites a paraphrase; no direct quotation is authenticated. Publisher and ISBN remain unstated.
The assertion that all port has about100g/L sugar is not universal. Acidity, alcohol, temperature and other attributes complicate direct sugar inference. Prädikat labels do not guarantee the residual-sugar figures supplied for selected sweet styles.