What does the term 'dry' mean when describing wine?

The term 'dry' when describing wine primarily refers to the presence of residual sugar after fermentation. A wine is considered dry if it has low to no residual sugar, meaning that most of the sugars from the grapes have been converted into alcohol during the fermentation process. This results in a wine that is less sweet and allows for other characteristics, such as acidity and tannin, to be more prominent.

Higher levels of residual sugar would classify a wine as sweet rather than dry. This distinction is crucial for wine tasting and pairing, as dry wines often pair better with certain foods and can offer a different sensory experience compared to sweet wines. Understanding the dryness of a wine helps consumers make informed choices based on their taste preferences and the occasion for which they are selecting the wine.