What is a dry wine?

Wine, for many, is a symbol of elegance and class, an embodiment of cultures, traditions, and the alchemy of nature. One of the most commonly used terminologies in the wine world is "dry." But what truly constitutes a dry wine, and how do professionals view this descriptor? Let's delve deeper into the realm of dry wines, both from the viewpoint of enologists and sommeliers.

The Enological Perspective of Dry Wine

At its core, a dry wine is essentially one that isn't sweet. A majority of wines available on the market fall into this category. But to classify wines on the basis of their sweetness or dryness, one needs to understand sugar content.

Naturally, grapes, the primary raw material for wine, are sugary. However, during the wine-making process, much of this sugar converts into alcohol due to fermentation. A wine is considered dry when the sugar remains are negligible, typically below 5 grams per liter. This remaining sugar is known as "residual sugar."

Yet, it's important to note that winemakers sometimes halt fermentation before its natural conclusion. Why? To achieve a wine that's slightly on the sweeter side. If the wine retains more than 5 grams of residual sugar per liter, it transitions into various classifications: semi-dry, off-dry, semi-sweet, or sweet, depending on the sugar levels. The lower the sugar content, the drier the wine; the higher it is, the sweeter the wine.

Contrary to popular belief, most wines, especially those labeled dry, contain an almost negligible amount of sugar. A common misconception among consumers, and occasionally even nutritionists, is the idea that wines are laden with sugar. Another mistake made especially by novices is equating fruity and floral aromas of wines with sweetness. It's crucial to differentiate between taste and aroma. The taste buds on the tongue detect sweetness, but the nose perceives aromas. Therefore, a dry wine can indeed have rich fruity scents but contain no sugar.

Sommelier's View on Dryness in Wines

While enologists define dry wines based on sugar content, sommeliers have another angle to this descriptor. In sommelier terminology, dryness often pertains to how a wine feels in the mouth, especially in red wines, where it's linked with tannins.

Tannins, found in grape skins and seeds, and sometimes sourced from oak barrels, give that feeling of dryness in the mouth, tongue, and gums after a sip. The presence and feel of these tannins can range: they can be soft, silky, velvety, or in less favorable circumstances, feel green, gritty, and harsh. The latter might make the wine feel extremely dry, unlike mature, juicy, and delightful tannins.

In sommelier jargon, other terms synonymous with dryness include "astringent" or "stern."

Dry wines, a vast majority in the market, are much more than their lack of sweetness. They're a confluence of grape type, fermentation process, and the art of wine-making. Whether you're judging them by their sugar content or the tannic feel in your mouth, appreciating a dry wine requires a nuanced understanding and a refined palate.