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Lexicon

The largest wine encyclopedia in the world with 26,295 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

dry

A term used to describe a flavour sensation or a specific level of residual sugar in wine, which may be listed on the label if desired. This applies up to 4 g/l or up to 9 g/l, provided that the total acidity is no more than 2 g lower than the residual sugar. This means that, for example, with 9 g/l of residual sugar, the total acidity must be at least 7 g/l.

Calculation formula

Expressed as a formula, the calculation is as follows: acidity + 2, up to a maximum of 9. This acidity rule has practical significance, as sweetness is perceived less when the acidity is higher. In the case of sparkling wine, where the tingling carbonation can alter the perception of flavour, the permitted range of residual sugar for the designation ‘dry’ (also known as sec, dry, secco, seco) is actually between 17 and 32 g/l. For still wine, this means at least ‘semi-dry’ (up to 18 gl) to ‘ medium sweet ’ (up to 45 gl). 

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The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.

Andreas Essl
Autor, Modena

The world's largest Lexicon of wine terms.

26,295 Keywords · 46,494 Synonyms · 259,217 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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