Sweets for my sweet, sugar for my honey

Today’s A to Z is: D

 d is for dry

For Dry.

When we talk about wine, the term dryness refers to the level of sweetness in a wine. The less sugar the drier it is. Easy right? Well actually, it’s not so simple.

The problem arises when you have a wine that is technically dry, but has lots of ripe, fruity flavours. Think mango, papaya, pineapple, lychee, peach etc… It can trick your brain into thinking that the wine is sweet, when it isn’t. It’s still technically dry, but it’s just very fruity.

Consider coke. Not the diet stuff (and certainly not the white stuff!), think about full fat, full sugar Coca-Cola. How much sugar would you think it has? Go on, have a guess.

The answer is: 105 grams of sugar per litre. And I’m sure you’d all concede that the sweetness level of coke is simply sweet.

In a wine that we classify as dry we’re talking about less than 4 grams of sugar per litre. The equivalent of less than a single teaspoon – so there really is hardly any sugar there at all!

Either way, whether you think your wine is dry, medium or sweet, as long as you like it then who cares?

5 thoughts on “Sweets for my sweet, sugar for my honey

    • That’s a really good question.

      To be honest, most of the wines that people consume nowadays are dry – whereas the penchant in the past was actually for sweet wines.

      Some classic dry styles (both in terms of sugar content and taste) are things like Chablis, Muscadet, Pinot Grigio, Gavi, most Australian Rieslings… the list goes on!

      Personally I think the style of wine I find driest is Chablis.


  1. I’m definitely a dry wine person… Good to know it’s also the “diet” option!! Will have a taste of some of the others you mention… it’s so easy to stay within the “safe” wine list that you know, unless a good recommendation comes along!

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