We like our wine to be dry, don’t we? Unless, of course, it is unashamedly very sweet (and even this, alas, is a minority taste). But the supposedly dry wines on our shelves can vary substantially in how much unfermented sugar they contain – and those that fall between dry and sweet present real challenges.
一般人都喜歡喝味很淡的葡萄酒，是吧？當然除非是特甜的那種（即便如此，這種口味也不多見）。但酒柜里的紅酒因所含未發酵糖份的含量不同而顯得千差萬別——那些處于味淡與甜之間的酒實在讓人難以抉擇。
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