A colloquial description, especially in Austria, for the distinctly dry (dust-dry, bone-dry) taste of a wine in the context of a wine evaluation or wine address. It is "so dry that it is literally dusty". The wine has no noticeable residual sugar content and is often characterised by a high alcohol content. Not infrequently, it lacks fruitiness. However, the term is also used for the cloudy appearance of a wine; a still cloudy young wine after fermentation is called Staubiger in Austria. See also under sugar content.
The Wine lexicon helps me to stay up to date and refresh my knowledge. Thank you for this Lexicon that will never end in terms of topicality! That's what makes it so exciting to visit more often.Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden