We’ll do our best to keep this post short and sweet.
Last time you did a wine tasting, you may have heard your server say something like, “This wine has 3.5 percent RS.” Not everyone knows this wine jargon, and its purpose in winemaking is oftentimes misunderstood. Here are a few things about residual sugar that you may not know:
- RS stands for Residual Sugar. Residual sugar consists mostly of the grape sugars that are left over after the fermentation process but can also be created by small amounts added before bottling.
- Residual sugar is usually a natural by-product of grape fermentation (when grape juice is crafted into yummy wine) and is preferably not something added to wine to make it sweeter.
- All of our Arcturos wines are made in the process described here and will only contain a residual amount of sweetness “held-over” from the fermentation process. This is usually done by chilling the wine to a temperature close to 30 degrees Fahrenheit, to halt any yeast activity. Some of our other wines, such as the Red House series, MAY contain a small amount of sugar that was added before bottling if the winemaker felt this best served the style of the wine.