Dry wine

Dry wine is a type of still wine containing residual sugar of up to 4 grams per liter. If the residual sugar content is between 4 and 9 grams per liter, the wine can still be considered dry, provided the wine's total acidity is no more than 2 grams lower than the residual sugar content.

Characteristics

The taste of dry wine is influenced not only by the low sugar content but also by acids and tannins, which contribute to its overall expression. Acids give wine freshness and balance, while tannins, especially in red wines, cause a dry feeling in the mouth. Tannins come from grape skins, seeds, and new oak barrels.

Production

Dry wines are made from the same grapes as semi-dry, semi-sweet, and sweet wines. The difference lies in the amount of residual sugar remaining after the fermentation process is complete. In the production of dry wine, fermentation is allowed to proceed to such an extent that most of the sugar is converted to alcohol, resulting in a lower residual sugar content in the final wine.