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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.

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The world's largest Lexicon of wine terms.

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