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extra dry

In contrast to "dry", "extra dry" is not a wine-law term, at least for still wines. However, this is very much the case with sparkling wine. This is often criticised because the scope for dry with up to 9 g/l residual sugar is relatively large. In the run-up to EU accession in 1995, Austria wanted to introduce its wine legislation of that time, which provided for "extra dry" (up to 4 g/l) in addition to "dry" (up to 9 g/l). This was rejected by other countries with the argument that this would suggest a "higher quality dry". In these countries there are the terms (not permitted by wine law on labels) Franconian dry, classic dry and Austrian dry. For the other flavours see under sugar content.

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Sigi Hiss
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