definition of dry

The place for all things wine, focused on serious wine discussions.

Moderators: Jenise, David M. Bueker, Robin Garr

Re: definition of dry

Postby Victorwine » Sun Sep 10, 2006 10:09 pm

I’ll have to agree with Robin on this one; one should never confuse a wine being tannic and a dry wine.
As I think about it more, I don’t think there is a precise definition for a “dry wine”. Even though a majority of the population might consider wines with a so-and-so RS percentage “dry” or so-and so RS percentage “sweet”. Everyone has their own personal threshold for level of sweetness (or dryness). BTW I think Robin’s definition; dry is not sweet, fits the bill nicely.

User avatar
Wine guru
Posts: 1665
Joined: Thu May 18, 2006 10:51 pm

Re: definition of dry

Postby David Creighton » Mon Sep 11, 2006 11:43 am

having just returned from canada - which publishes a sugar code for each wine i discovered some interesting things.

two red wines - yellow tail and calatera are a sugar code 1 - definitly NOT dry. some of the niagara wines labeled as dry rieslings are a 0 and some are 1. there is at least one 'off dry' riesling (according to the label) which is a 2. i wish we could have something like that here.
david creighton
David Creighton
Wine guru
Posts: 1237
Joined: Wed May 24, 2006 11:07 am
Location: ann arbor, michigan

Re: definition of dry

Postby Howie Hart » Mon Sep 11, 2006 12:18 pm

creightond wrote:having just returned from canada - which publishes a sugar code for each wine i ........ i wish we could have something like that here.

I agree. While not the complete answer wrt how it feels in the mouth, it is very helpful, especially when comparing wines of the same varietal.
User avatar
Howie Hart
The Hart of Buffalo
Posts: 5937
Joined: Thu Mar 23, 2006 5:13 pm
Location: Niagara Falls, NY

Re: definition of dry

Postby Oliver McCrum » Mon Sep 11, 2006 4:10 pm

Jackson's 'Wine Science' defines dry as 'having no perceptible sweetness,' which is a useful way of looking at it.

Other than this pragmatic way of using the word, there are at least two others: in my experience winemakers use 'dry' to mean 'no fermentable sugars' (ie <2g/L or so), and marketers use it to mean 'less sweet than similar examples, therefore sophisticated, so buy some.'
Oliver McCrum Wines
Oliver McCrum
Wine guru
Posts: 998
Joined: Wed Mar 22, 2006 2:08 am
Location: Oakland, CA; Cigliè, Piedmont


Return to The Wine Forum

Who is online

Users browsing this forum: No registered users and 4 guests