No obvious sweetness.
Term used to describe any wine that doesn't retain a significant level of sugar.Dry wines can still be significantly fruity at the same time, since the fruit flavor is generally independent of the actual sugars.
Description of a wine produced specifically to possess little or no sweetness, whereby the sugars have been almost totally fermented. Commonly defined as containing less than about 0.5% residual sugar.
A wine is dry when it contains no residual sugar (left over from the grape) or added sweetness. A dry wine becomes dry when the yeasts ferment every last bit of sugar. Some wines are slightly sweetened before bottling. Some very fruity dry white wines appear to be sweet even though actually quite dry.
A wine that has no or little sweetness. Can also apply to the texture of wine, as a synonym for "astringent".
Used to describe wine that is not sweet.
a designation for any wine with less than six grams of sugar per liter (e.g. Chardonnay).
The absence of sugar in a wine. A wine with no residual sugar is totally dry. It is possible to have a slight amount of residual sugar, and still taste dry to most people.
A wine that is not sweet.
Wine term meaning not sweet.
refers to the absence of sugar or sweetness in a beverage. It also refers to political subdivisions or areas in which the sale of alcohol is prohibited or to individuals who advocate prohibition. Although national Prohibition in the US ended in 1933, there are still many hundreds of dry counties and cities in the United States. There are 83 dry jurisdictions in Alaska alone.(Ref: Fun Facts: "Trivia," item #6.6)
Dry is a term to describe the absence of sweetness in a wine. This is a description, which all sugars have been converted to alcohol.
Quite a subjective measure of sugar levels in wine. Dry wines have the lowest sugar levels.
a reformer who opposes the use of intoxicating beverages
opposed to or prohibiting the production and sale of alcoholic beverages; "the dry vote led by preachers and bootleggers"; "a dry state"
(of wines) not sweet because of decomposition of sugar during fermentation; "a dry white burgundy"
practicing complete abstinence from alcoholic beverages; "he's been dry for ten years"; "no thank you; I happen to be teetotal"
wine with no sweetness
Lack of residual sugar in a wine. Sometimes planned, sometimes not.
Opposite to sweet
An absence of sweetness in wine.
A wine that tastes as though it has no remaining natural grape sugar. By law, a minuscule amount (less than 0.2%) of natural sugar can remain.
A wine that has completed fermentation and has less than 7.5 grams per litre of dissolved sugar remaining is said to have fermented to dryness. The absence of residual sugar (sweetness) in a wine leads to a dry rather than sweet finish.
Description of a wine that is purposely made to have little or no sweetness. It is commonly used to define wines containing less than about 0.5% residual sugar.
Designates white wines without sugar
used to describe wines with no perceptible sugar content
Absence of sweet taste; that is, of wines with less than about 1% sugar per weight. Consumers tend to prefer sweet to dry wines if they do not know that they are sweet. Definitions as "bone dry," "chalk dry," "medium dry," steely dry," or "flint," should be avoided.
Not sweet. A wine is dry when all the sugar in the grapes have been fermented into alcohol. The sense of dryness may also be determined by the acid content.
Developed by Europeans as a low sugar beer for diabetics, popularized by Asahi Brewers in Japan, a very active yeast is used to convert more sugar into alcohol.
When wine tastes like it no longer has any remaining natural grape sugar.
A fraternity which does not permit alcohol on their house premises, and in very rare cases, does not allow the organization to host a party involving alcohol. Some fraternities are going dry at the national level, and all sororities have different levels of "dry". For example, one may allow the sorority to attend a function hosted by a non-dry fraternity, while another sorority may not.
Wines which lack a fruity or sweet quality.
0%-.9% residual sugar.
Descriptive term for wines with little or no noticeable sugar. Dry wines often have less than 2 g/l residual sugar, but may have more than 10 g/l when they have high acidity that offsets the sweetness. Almost all red wines are dry, while white wines range from bone dry to sweet.
A wine with no perceptible taste of sugar.
A term applied to any form of wine or liqueur to denote a lack of sweetness. "Dry" champagne is, however, not as free of sugar as "brut"
Without sweetness, measurable by degrees of sugar; not "sour".
refers to political subdivisions or geographic areas in which the sale of alcohol is prohibited or restricted.
No sugar or sweetness remaining; a fruity wine can be dry.
Having no perceptible taste of sugar. Most wine tasters begin to perceive sugar at levels of 0.5 percent to 0.7 percent.
Wines are usually noted as dry, or sweet, with varieties in between. Dryness is a function of the residual sugar in the finished wine and the more dry the wine, the less sugar it has. Most of your table wines are dry.
(a) lack of sweetness in cider or perry, based on the amount of sugar or other sweetener present in it. Dry cider or perry has a low amount of sweetness compared to medium or sweet. The majority of real ciders are naturally dry, as nearly all the sugar gets fermented out. They are then sweetened to produce medium or sweet ciders.
is the term for the odor-effect, the reverse o "sweet" or "warm", achieved through the use o ingredients such as woods, mosses, herbs and sc on. Dry notes are used mainly in masculine per fumes and are particularly useful as fresh, day time fragrances.
Referring to wine which is without sweetness and low in residual sugar.
Dry beers produce bold tastes that do not linger. Aftertaste is minimal or non-existent. Dry brewing techniques usually take longer than other methods and in the process the yeast consumes more of the natural sugars produced by the fermenting grain. Dry beers would never be called sweet. They were very trendy for U.S. beer makers for a couple of years before they all but disappeared. You can still find a dry in the Japanese or European section of the beer aisle if you look.
The absence of a sweet taste sensation.
Describes a wine that isn't sweet because all the sugar has been converted to alcohol.
The term used to describe events where alcohol is forbidden. All recruitment events are dry events.
In a dry wine, all the natural sugars have been fermented. Though not sweet, it can still have intense fruit flavor.
A dry wine is one that has no notable taste of sugar or sweetness.
Has no residual sugar or sense of sweetness. This doesn't mean all you taste is acid
Not sweet, in the same way that "cold" means "not hot".. (qv sugar))
A wine in which the sugars have been almost totally fermented and can't be detected by the average person.
The absence of sugar or sweetness. A fully dry wine contains no residual sugar. An over used and often misused term that should imply no positive or negative evaluation.
a dry wine is without noticeable sweetness. Technically, a dry wine retains little or no sugar after fermentation.
Refers to a fermented beverage that has little residual sugar left (ie, the yeast have converted all the sugars to alcohol and CO2).
Absence of residual sugar in a wine. Dry is a term to describe the absence of sweetness in a wine.
an absence of residual grape sugar in wine.
Wine containing little or no sugar.
Crisp, yet pleasant tasting whisky.
Completely lacking sweetness. Should not be confused with bitterness or sourness.
Refers to a wine in which all of most of the sugars have fermented into alcohol.
describes a lack of noticeable sweetness. In dry wines, all or most of the sugar is fermented into alcohol.
No discernible sugar taste.
A term meaning the lack of sweetness in a wine
opposite of sweet.
White wine containing little sugar (1 to 9 grams per liter).
No residual sugar taste or sense of sweetness.
No detectable sweetness
The term used by wine/mead tasters to describe a wine with little residual sugar. A dry wine causes the slight puckering of the mouth that is one of the criteria for measuring sweetness. Wines may be brut (very dry), dry, semidry, semisweet, or sweet, depending on the amount of sugar left in the mead once the fermentation is complete.
Description of a wine made deliberately to possess ittle or no sweetness. Commonly defined as containing less than about 0.5% residual sugar.
A tasting term describing a sharp, not sweet palate.