Apothic wine does have a significant amount of residual sugar. In fact, it contains around 16.4 grams per litre of residual sugar. This level of sweetness can be quite polarizing among wine drinkers, as some people prefer drier wines with minimal residual sugar.
The sweetness in Apothic wine comes from the residual sugar that remains after fermentation is complete. During the winemaking process, yeast consumes the grape sugars and converts them into alcohol. However, if fermentation is stopped before all the sugar is converted, the wine will retain some of its natural sweetness.
It is important to note that the perception of sweetness in wine can vary from person to person. Some individuals may find the sweetness in Apothic wine to be enjoyable and balanced, while others may find it too sweet for their taste. Wine preferences are highly subjective, and what one person may consider undrinkable, another may find delightful.
Critics such as Tim Atkin have their own preferences and opinions when it comes to wine. While his description of Apothic red as “undrinkable” may seem harsh to some, it is essential to remember that wine criticism is subjective. What one critic dislikes, another may appreciate.
Personally, I have tried Apothic red and found it to be on the sweeter side of the spectrum. It had noticeable fruity and jammy flavors, which can be attributed to the higher residual sugar content. While I typically prefer drier wines, I can understand why some individuals enjoy the sweetness and find it appealing.
In the end, the level of sweetness in Apothic wine is a matter of personal preference. If you enjoy sweeter wines or are curious about trying something with a touch of sweetness, Apothic red may be worth a try. However, if you prefer drier wines or have a preference for wines with lower residual sugar, it may not be the best option for you. Ultimately, the best way to determine whether Apothic wine has too much sugar for your taste is to give it a try and see how it suits your palate.