Tasting Progression -- Sweet to Dry

There is a normal tasting progression in wine preferences when it applies to a new wine drinker. Because most Americans usually grow up drinking soft drinks their palates are primed for sweet-style drinks.

In other cultures, their custom and lifestyle may be the standards for drinking wine so their palates are already primed to enjoy a variety of wines.

There was a noticeable progression during the 1970′s when a sweet blush wine was popular -- yes, white zinfandel.

In the 1980′s there was a shift from the blush wine to Chardonnay which started to rise in popularity. Ladies would order a white wine spritzer, which was the house white wine with club soda added to it.

As a newbie wine drinker, the tasting progression goes from sweet to dry.

Sweet and served chilled Semi-dry and served chilled Dry, white and served chilled Dry, more flavorful, served chilled Dry, fuller body, served at cellar temp. Dry, complex, served at cellar temp.

White Zinfandel Starter

There are many of us who prefer to drink something sweet, especially if we are new to the world of wine -- a dry crisp Chardonnay is just not going to do it for the newbie.

The wine of choice is usually white zinfandel. It is the rosé of choice among newbies. It is sweet, though not cloying, and has nice fruity flavors, and of course it is always served chilled.

Wines Are Sweet and Chilled

Blush wines and fruit wines which have a little fizz or carbonation fit the soft drink style American palates are used to. This is often the first type of wine that is chosen by the non-wine drinker.

They are light and sweet, and should always be served well chilled.

Most often the palates are looking for a change after drinking these wines for a while. The sweetness is overwhelming and the progression to a less sweet wine begins. The move is to try wines in the next level, which is the semi-dry wines.

Semi-dry and Chilled

Semi-dry wines are more food friendly wines and are very palatable. The cloying sweetness and fizziness or carbonation from the sweet wines is gone. The sweetness in this category is balanced by the higher acidity. At some point you′ll tire of the semi-dry wine and want to move on to the dry white wines.

Dry, White and Chilled

The dry white wine style has no sweetness and is also served chilled as are sweet wines.

This style of white wine rose to popularity in the '70's and into the '80's. Chardonnay or Chablis was the choice of the decade, and is still a favorite choice among white wine lovers.

It is possible to enjoy wines in this category, and maybe you'll never move on to tasting other wines. Sauvignon Blanc and Pinot Gris or Pinot Grigio are becoming the new favorites and these are very food friendly wines.

Dry, Fruity and Slightly Chilled

This category encompasses light red wines. Beaujolais and Pinot Noir are the dry red wines with a stronger flavor than the dry white wines in the category above.


The Beaujolais and Pinot Noir are served slightly chilled. They are lower in tannins with more fruity flavors.

These wines have a higher acidity than some other red wines which makes them a good choice with grilled fish and chicken.

Dry, Full Bodied, Served at Cellar Temperature

Cabernet Sauvignon and Merlot are two examples of dry red wines that are richly flavored and medium bodied. These wines often require aging for the tannins to soften. They should be served at a cool room temperature of about 60°.

Dry, Complex, Served at Cellar Temperature

This category of wines have been aged to their peak. The wines have lost the fruitiness of their youth, the tannins have softened, and they have subtle and complex aromas and flavors. These wines are more expensive, and may require decanting before serving.

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