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Spanish and Portuguese names for dry; see there.

Designation for a certain level of residual sugar in the wine, which can be optionally stated on the label. 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, for example, that with 9 g/l residual sugar, the total acidity must be at least 7 g/l. Expressed as a formula, the calculation is as follows: Acidity + 2 up to the maximum limit of 9. This acidity regulation has a practical significance, as the sweetness is perceived less at higher acidity levels. In the case of sparkling wine, where a different flavour perception can be given by the sparkling carbon dioxide, the permitted range of residual sugar for the designation "dry" (in other languages sec, dry, secco, seco) is even between 17 and 32 g/l. For still wine, this means at least semi-dry (up to...

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