What does the term "dry" mean in relation to wine?

The term "dry" in relation to wine specifically refers to wine that has little to no residual sugar. This means that during the fermentation process, most of the grape sugars have been converted into alcohol, resulting in a wine that does not taste sweet.

In dry wines, the perception of sweetness is minimal or absent, and the focus tends to be on other flavor components such as acidity, tannins, and the various characteristics imparted by the grape variety and winemaking process. Choosing wine labeled as dry implies seeking a taste experience that highlights the fruit, acidity, and complexity of the wine without the influence of sugar, which can create sweetness.

While high alcohol content may sometimes accompany dry wines, it is not a defining characteristic of dryness. Similarly, sweetness and fruity flavors are more commonly associated with sweet wines rather than dry ones, and aging does not inherently affect the sugar content of the wine. Therefore, the definition of "dry" is directly tied to its lack of residual sugar, making the associated choice the most accurate representation of the term in the context of wine.