What is ‘back sweetening’ and why does it matter?

A global trend towards sweeter table wines is reshaping the wine industry, and European producers are taking notice. The practice of 'back sweetening' (adding sugar after fermentation) is already common in US wines and casual dining, but now major French regions like Côtes du Rhône and Bordeaux are seeking government approval to produce their own sweeter versions to meet market demand for softer, fruitier, lower-alcohol wines. The shift raises important questions about how consumers will know what they're ordering without clear labelling, and whether sweeter wines will become mainstream at the expense of dry, affordable options.