Sweet, Dry, or Somewhere In Between?

"Dry" is one of the most misunderstood words on a wine label. It has nothing to do with how the wine feels in your mouth and everything to do with sugar. Here's how to actually decode it.

What "dry" really means

A dry wine is simply one where most of the sugar was fermented into alcohol, leaving little to no residual sugar behind. It's a measure of sweetness, not texture or body.

The misconception that trips everyone up

A wine can taste intensely fruity and still be bone dry — the fruit flavor comes from the grape itself, not from added sweetness. "Fruity" and "sweet" are not the same thing, even though they get used interchangeably.

A quick reference by style

Bone dry: Brut Champagne, most Sauvignon Blanc, Cabernet Sauvignon. Off-dry (a touch of sweetness): many Rieslings, White Zinfandel. Sweet: Moscato, late-harvest wines, Port. If a label doesn't say, grape and region are usually your best clue.

Reading the label

Look for words like "brut" or "extra dry" (confusingly, extra dry Champagne is actually slightly sweeter than brut), or a stated sweetness level on the back label. When in doubt, a quick search of the grape variety will usually tell you what to expect.

Want a cheat sheet that spells this out by grape? Our Red Wine 101 and White Wine 101 guides break down exactly what to expect from the wines you'll actually see on a menu.