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Lexicon

The largest wine encyclopedia in the world with 26,387 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

xiros

Greek term for dry; see there.

dry

Designation for a certain level of residual sugar in the wine, which can be optionally stated on the label. This applies up to 4 g/l or up to 9 g/l, provided that the total acidity is no more than 2 g lower than the residual sugar. This means, for example, that with 9 g/l residual sugar, the total acidity must be at least 7 g/l. Expressed as a formula, the calculation is as follows: Acidity + 2 up to the maximum limit of 9. This acidity regulation has a practical significance, as the sweetness is perceived less at higher acidity levels. In the case of sparkling wine, where a different flavour perception can be given by the sparkling carbon dioxide, the permitted range of residual sugar for the designation "dry" (in other languages sec, dry, secco, seco) is even between 17 and 32 g/l. For still wine, this means at least semi-dry (up to...
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This page was last modified at 23 June, 2021 at 03:39.

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The world's largest Lexicon of wine terms.

26,387 Keywords · 46,995 Synonyms · 5,323 Translations · 31,721 Pronunciations · 203,080 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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