Do You Know the Difference Between a Sweet Wine and a Liqueur Wine?

1) Sweet Wine vs. Liqueur Wine: More or Less Sugar

The main difference between a sweet wine and a liqueur wine lies in their sugar content. A sweet wine can be classified as such when the amount of residual sugars—that is, sugars that have not been converted into alcohol during fermentation—is between 10 and 45 grams per liter of wine. A liqueur wine, on the other hand, has a residual sugar/alcohol ratio exceeding 45 grams per liter. These different levels of sugar influence the tasting experience: a sweet wine is softer and provides a velvety sensation on the palate, while a liqueur wine is both sweeter and richer in alcohol.

2) Different Winemaking Methods

Since the “recipe” for a sweet wine and a liqueur wine is not the same, their winemaking methods are also notably different. Sweet wines are produced from grapes harvested in an overripe state. Liqueur wines are also made from overripe grapes, but they can additionally come from grapes affected by noble rot, which means the fruit has been influenced by a fungus called Botrytis cinerea. This fungus creates a fine layer of yeast on the wine, concentrating the sugar and imparting unique aromas (such as nuts and curry), as seen in Vin Jaune, a renowned specialty of the Jura region.