wein.plus
Attention
You are using an old browser that may not function as expected. For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

dry

In German-speaking countries (Germany, Austria, Switzerland), a common designation for a certain content of residual sugar in the wine, which can optionally be indicated on the label. These are up to 4 g/l or up to 9 g/l, provided that the total acidity is at most 2 g lower than the residual sugar. This means that, for example, with 9 g/l residual sugar, the total acidity must be at least 7 g/l. This acidity regulation has a practical meaning, because with higher acidity the sweetness is perceived less. In the case of dry sparkling wine, where a clearly different taste sensation is given by the sparkling carbonic acid, the residual sugar may even be between 17 and 32 g/l (this means for still wine already medium sweet).

Voices of our members

Andreas Essl

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.

26,026 Keywords · 46,825 Synonyms · 5,324 Translations · 31,361 Pronunciations · 184,878 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU