German for "dry." Most wines, except for the rare dessert wines, can be fermented to dryness, if desired. A wine with very high acidity, however, will need a little residual sweetness to give it balance. Otherwise it will taste tart and sour.
(TROCK-en) - German for "dry." Usually seen on the label of modern efforts to produce traditional German quality wines in a new style without residual sugar, more closely approximating the French and Italian style of dry table wines. In my opinion, few have been particularly successful. See also "Halbtrocken," above.
Trocken is the German word for dry. It is used on German wine labels to indicate those which are dry rather than off-dry (halbtrocken), sweeter (lieblich) or sweet (süß). Technically trocken wines are not completely devoid of residual sugar, but have at most a few grams per liter, a level which can be perceptible but is not overtly sweet.