Dry

/DRY/

Wine with little or no residual sugar.

Full Definition

Dry wine has fermented nearly all sugar to alcohol, typically less than 4 g/L residual sugar. 'Dry' is also used colloquially to describe tannic wines that create a drying mouthfeel. Many wines perceived as fruity are technically dry; fruit flavor doesn't equal sweetness.

Related Terms

residual sugar off dry sweet

See Also

tannin fermentation

Dried Fruit Back to Glossary Dusty

More terms starting with D

Decanting

Pouring wine into another vessel for aeration or sediment removal.

Delestage

Rack-and-return technique for gentle extraction.

Demi-Sec

Medium-sweet sparkling wine.

Density

In tasting, the concentration of a wine; in viticulture, vine spacing.

Depth

Layers of flavor that reveal themselves over time.

Disgorgement

Removing sediment from sparkling wine after secondary fermentation.