Sweet Vs. Fruit Forward: Sipping The Difference

I was out with a friend who asked a wine server her recommendation for a nice glass.  "...Sweet, I like sweet."  She told her.  When the server return she presented me with a glass of Pinot Grigio and a Port for her, my friend returned it explaining that it was too sweet.

The server returned with another recommendation, to my surprise, a delight of mine Marietta Old Vine Red Lot 51.  My friend sipped and expressed sheer pleasure.  "Now that's what I like..." 

Marietta Old Vine Red
Lot 51 "jammy or fruit forward"

As we enjoyed a second round I suggested, "...Perhaps you don't like sweet wine but a 'fruit forward' wine."  She explained that she didn't know the difference but she knew she didn't like anything tart (dry).

Wine is typically classified as Sweet (Sugary), Semi-Sweet (Not so sugary) and Dry (Tart).  While the difference between "sweet" and "fruit forward" can be indistinguishable for both the novice and the connoisseur, there are subtle nuances between the two that can make a huge difference in discovering something you enjoy.


 

One thing you know for sure is that you recognize sweet.  Sweet denotes sugar as in sweet tea, and lemonade.  On the other hand sweet wines like Ice, Port, White Zinfandel. Plum, Moscato and others are sweet because the dominant characteristic is the residual sugar.   The residual sugar is the star of the show, much like a wine cooler.  If you are looking for sweet the above is probably going to be a good choice and if the word sweet is in the title like Sweet Red, it is also a good bet.

Jam Jar
Sweet (Red) Shiraz

If you notice, I left out traditionally considered sweet wines such as Gerwurztraminer, Riesling and Vouvray because these wines are typically "fruit forward" opposed to sweet.

Fruit Forward German Riesling
(Semi-Sweet)

Fruit Forward is defined as a wine containing strong notes of fruit.  The fruit, like stone fruits, blackberry or currant is the star and dominate the flavor of the wine. However, just because something is "fruit forward" doesn't mean it is sweet. In fact a Zinfandel like Ravenswood, Sonoma or my favorite Edna Valley Pinot Noir or the above mentioned Marietta may be classified as "jammy" (like in jam/jelly) or fruit forward but certainly not sweet.  Although typically not the case, a fruit forward wine can be dry, very dry.

Ravenswood Zinfandel
"jammy" but dry

How can one tell the difference?  According to Tastespeachy Paso Robles, a not so flattering way to determine sweet or fruit forward is to use one hand to close your nose.  Sip it and if you can't pick up on the sugar, the wine you're sipping is probably Fruit Forward moreso than sweet.  Many experts agree that the fruit is compounded in the aroma (an important aspect of tasting).  Sugar is tasted on the front of the tongue so one's nose acts as a supporting cast member in this instance. Some Wine Experts and this Enthusiast would agree that a wine with low Tannins is often confused with being sweet as well.

As I've said all along, the discovery is in the exploration: figuring out what you like, tasting new wines and having fun while doing it.

How do you take your wine, sweet or fruit forward?