Dry wine, also referred to as Table Wine is wine that does not have residual sugar. This means that it is not sweet to taste. Alcohol is generated during the process of fermentation as yeast consumes the sugar available in grape juice as it changes into wine. In most wines, the fermentation process is stopped by the winemaker before all the sugar is consumed by yeast. This leaves a touch of sweetness in the wine. The sugar left behind due to interruption of the fermentation process by the winemaker is referred to as residual sugar. To produce dry wine, a winemaker will usually allow the fermentation process to go on until it is fully finished. This allows sufficient time for yeast to eat all the sugar available in the grape juice. This leaves the wine with no sugary taste and is therefore dry wine. However, the absence of dryness or sweetness should not be confused with absence of grape fruit. There is a taste of fruit in dry wine except that it is not sweet as it is in the grape juice.
Some Common Dry Wine Brands
Most common wines that are taken with meals and generated across the world are dry wines. These include dry rose, red and white wines. Though some may contain very low levels of residual sugar, they are dry for all purposes and intents. Generally, there is no indication on wine bottle labels to help people distinguish between sweet and dry wines. However, the most common wine brands are dry. For instance, generally all Chardonnays, Blancs, Merlots, Cabernet Sauvignons, Pinot Noirs, Bordeaux, Burgundies, and Sauvignon are dry and do not have sugar in bottled wine. Only specific wine brands from certain grapes, especially dessert wines, have significant sugar levels and are considered sweet. Such include fortified wine brands such as Madeira and Port as well as typically generated styles including Vouvray, Sauternes, Alsatian Vendange Tardives , Moelleux, and other German brands.