semi-dry

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Designation for a flavour sensation or a certain level of residual sugar in the wine, which can be optionally stated on the label. This is the next level after dry (up to 9 g/l) and extends to 12 g/l or up to 18 g/l, provided that the total acidity is no more than 10 g lower than the residual sugar. This means, for example, that at 18 g/l residual sugar, the total acidity must be at least 8 g/l. Expressed as a "formula", the calculation is as follows: Acidity + 10 up to the maximum limit of 18. This special acidity regulation has a practical meaning, as the sweetness is perceived less at a higher acidity level. The next level is medium sweet (the previously used German term semi-sweet is no longer permitted). See also under flavour and sugar content.

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