Term
Residual sugar
reh-ZIJ-oo-ul
What dryness actually means
The sugar left after fermentation. Dry is not a flavor of austerity — it is a technical range, and acid can hide a surprising amount of sweetness.
A wine with 2 g/L residual sugar can taste bone dry if acid is high; a wine with 6 g/L can taste round. German Riesling and Champagne dosage are the masterclasses: sugar as balance, not dessert.
Label words lie a little. Extra Dry Champagne is sweeter than Brut. 'Dry' Riesling in the US can still show fruit. Taste, then read the tech sheet if you care.
Off-dry wines are the secret weapon with chili, salt, and aromatics. Do not be proud of drinking only dry. Be proud of matching the dish.
