Natural sugar from grapes ferments to alcohol, everyone knows that. But winemakers can add more sugar to wine to increase alcohol and give residual sugar in your glass.
It can mean higher alcohol, extra calories, and blurred terroir flavours – a wine’s sense of place and growing year. That’s a problem, especially when wine should be about an authentic connection to the land and the season.
Wine Market Council recently found that 47% of wine drinkers believe wine is high in sugar. We get it. It’s hard to know what’s really in your glass when the label doesn’t tell the full story.
At L’Acadie Vineyards, we’ve never added sugar to our white wines. Alcohol contents have naturally ranged a respectable medium-low alcohol of 10.5-12% for over 20 years of producing organic wine. Each year we simply ferment grape juice to dryness without residual sugar added. This lets Nova Scotia’s coastal terroir shine – cool climate wines that are crisp and full of place and time.
So next time you pour a glass, ask yourself – what story is your wine telling you?
Discover the difference with our dry whites wines,
