Grillo Although this grape has had a long association with Marsala, in recent years it has become widely used in a number of DOC wines: Although 100% Grillo IGT wines are also produced, blending with Chardonnay, for example, is also common. Grillo Grillo, also known as Riddu and Rossese bianco, is a white Italian wine grape variety which withstands high temperatures and is widely used in Sicilian wine-making and, in particular, for making Marsala. Its origins are uncertain, but it may have been introduced into the island of Sicily from Apulia. It was already widely planted in the Province of Trapani
Sweetness of wine Aszú dessert wines: In Spain, the rules applicable to the sweet and fortified Denominations of Origen Montilla-Moriles and Jerez-Xérès-Sherry In the United States, the wine industry measures the sweetness of must and wine in degrees Brix. Sweetness of wine The subjective sweetness of a wine is determined by the interaction of several factors, including the amount of sugar in the wine, but also the relative levels of alcohol, acids, and tannins. Sugars and alcohol enhance a wine's sweetness; acids (sourness) and bitter tannins counteract it. These principles are outlined in the 1987 work by Émile Peynaud, "The Taste of Wine".