 The sweetness of the wine itself depends on whether the wine ferments all the way until all the sugar is fermented into alcohol and the wine is dry, or whether the fermentation is stopped either because it has stopped on its own or because the winemaker has stopped the fermentation. So the sooner you stop the fermentation, the more residual sugar stays in the wine and the sweeter the wine is. So you're right in terms of sweetness, but the sweetness in the grape, the later you pick,