What is dry wine and how does it differ from other types? How is dry wine different from semi-dry wine? What are dry wines?
(dry) wine- Wine prepared by complete fermentation of the must with a residual sugar content of no more than three percent. Wine is called dry because sugar is completely fermented in it. They drank only dry wine and ate Georgian dishes. L. Vertinskaya,... ... Dictionary of oxymorons of the Russian language
DRY, oh, oh; dry, dry, dry, dry and dry; drier. Ozhegov's explanatory dictionary. S.I. Ozhegov, N.Yu. Shvedova. 1949 1992 … Ozhegov's Explanatory Dictionary
dry wine- sausasis vynas statusas T sritis chemija apibrėžtis Mažai cukraus turintis vynas. atitikmenys: engl. dinner wine; dry wine rus. table wine; dry wine... Chemijos terminų aiškinamasis žodynas
dry wine- Wine obtained by complete fermentation of grape must without adding alcohol and sugar... Dictionary of many expressions
See Art. Grape wine... Great Soviet Encyclopedia
Noun, s., used. very often Morphology: (no) what? wine, why? guilt, (see) what? wine, what? wine, about what? about wine; pl. What? wine, (no) what? wine, why? wines, (see) what? wine, what? wines, about what? about wines Wine is an alcoholic drink that... ... Dmitriev's Explanatory Dictionary
The term “dry wine” is special. It cannot be taken literally since wine is a liquid. In this sense, the concept of “dry” is the opposite of the concept of “sweet”. Similar concepts exist in other languages
Most existing wines are dry because, during fermentation processes, the sugar contained in the grape juice is converted into alcohol by yeast. At the same time, to ensure the stability of the future wine, in most cases, winemakers try to convert all the sugar into alcohol. Even small amounts left unfermented increase the chances of rapid spoilage of the wine.
For centuries, dry wines were the norm, especially for the best examples. Such wines refresh the palate, are easy to drink and are exceptional partners for almost any dish. Modern wine lovers, and the market proves this, mostly prefer dry wines. However, this does not exclude the existence of a niche in the market for sweet and semi-sweet wines. Some dishes, in particular desserts, require just such alcoholic drinks. We must take into account that from a biological point of view, sugar is a source of energy that we so need.
Newcomers to the world of wine often prefer wines with a little sweetness that are reminiscent of fruit juice. This is one of the reasons why most very cheap wines are not completely dry. This is also one way to hide the shortcomings of such wines behind some sweetness.
Most of the famous styles of sweet wines, from the slightly sweet Vouvray from the Loire Valley to the very sweet examples from the Sauternes region of Bordeaux, were first made by chance, the result of a lucky coincidence. For various reasons, serious (they expected the invasion of the Turks, abandoned their vineyards and left their native places, and then returned, as was the case in Hungarian Tokaj) or not very serious (as happened in Germany, when a messenger with the news of the beginning of the harvest somewhere “stuck” and was late for several weeks or, for example, due to a similar delay of the owner of the vineyards in Sauternes), the grapes remained on the vine for a very long time, shriveled, lost moisture, acquired an absolutely unmarketable appearance, but at the same time a high concentration of sugar accumulated in them, which ultimately helped produce exceptional sweet wines. Nowadays such “accidents” are repeated deliberately to obtain wines of this style.
Sweetness is sensed by taste buds located on the tip of the tongue. Most of us still perceive sweets as a reward for our success or a job well done.
The presence or absence of sugar in wine can only be determined by tasting it, and not by sight or smell, although the color of dessert wines sometimes gives an unambiguous hint of their degree of sweetness. When we take a sip of wine, our very first impressions are related to sensations that allow us to determine the degree of sweetness of the wine. This happens because we feel the sweetness immediately upon contact of the wine with the tongue. Individuals may have varying degrees of sensitivity to sweetness, but most people accurately detect the presence of sugar in wine when the amount reaches 10-15 grams per liter of wine.
Wines with an undetectable sweetness are called “dry”, wines with a faintly detectable sweetness are called “semi-dry”, and those with a strongly pronounced sweetness are called “sweet” or “dessert”. The perception of dryness or sweetness does not always coincide with the measured sugar content of a wine. Even professional tasters are not always able to accurately determine sugar content
The sweetness scale can be represented linearly as follows:
very dry (bone-dry) - dry (dry) - semi-dry (off-dry) - sweet or dessert. In this case, the concept of “semi-dry” should be understood as “not completely dry”. This is something reminiscent of the sweetness of tea when a little sugar is added to a large cup.
It would be easy and simple to know the level of sweetness if wine labels indicated the sugar concentration of a particular wine, like they do for alcohol content. Some types of sugars taste sweeter than others. In addition, some components of wine can mask and reduce the degree of perception of sweetness. Increased acidity of wine and its saturation with carbon dioxide can block the sensation of sweetness, and vice versa, increased alcohol content can enhance this feeling. For example, Brut champagne, which contains up to 15 grams of sugar per liter of wine, may taste completely unsweetened, but at the same time, California Chardonnay, which contains half as much residual sugar, may taste quite sweet.
Since the degree of sweetness is controlled by the winemaker himself, any grape variety can be used to make sweet or dry wine. Modern winemaking technologies allow you to achieve any desired results from sweet, dessert and completely dry wines
It's true that we associate sweet wines with certain regions and grape varieties. But this is primarily due to traditions, and not to the inherited quality of the raw materials. For example, Riesling is perceived by many as slightly sweet, but not all wines of this variety are like that. There is considerable variation from noticeably sweet to completely dry samples. Rieslings from Germany and America tend to have some sweetness, while wines of the same variety from Alsace are traditionally very dry, as are Rieslings from Australia and Austria. In each of these wine-growing regions, the winemaker himself chooses whether to follow the traditions established in the area or go beyond the accepted framework.
The perception of sweetness changes over time. As wines age and store, they become drier, but never sweeter. Although the sugar content of an unopened bottle of wine remains the same, wines taste less sweet after prolonged storage.
When young, wines show their highest sweetness. If a fine wine has a pronounced sweetness at the time of its release, then you just need to be patient and wait. Over time, that bottle of wine will always taste less sweet. This is especially noticeable in great dessert wines, which can last for decades.
Most wine lovers have their own preferences regarding dry or sweet examples and would be much more comfortable if the labels indicated the degree of sweetness (sugar content) of a particular wine. After all, many products with varying degrees of sweetness, saltiness or bitterness are labeled as “weak”, “moderate” and “strong”. Why not label all wines in the same way - “dry”, “semi-dry or slightly sweet” and “sweet”. This seems like a reasonable proposal, but winemakers are resistant to specifying sweetness levels on their labels unless regional tradition dictates it. One of the insoluble problems is the impossibility of reaching agreement on where to draw the dividing line. Not only do individuals perceive sweetness differently, but entire cultures do as well. A wine that might be considered dry in America would be defined as sweet in Italy. For the perception of the sweetness of a wine, what food it is paired with is very important. Sugar in foods makes wines taste drier.
Unfortunately (with the help of some winemakers), a stereotype has developed that sweetness is associated with low-quality wines. This perception is not entirely adequate. Of course, there are world-class semi-dry and sweet wines. However, cheap, super-mass-produced wines tend to be slightly sweet (semi-sweet), while premium examples are often dry. Therefore, when a wine is said to be “semi-sweet”, this is negatively perceived by many as a sign of low quality.
Initially, people did not interfere with the fermentation process of grape juice, so in most cases the result was only dry wine with a low sugar content. Sweet alcohol came out only from overripe berries or varieties with a high glucose content.
Today, technology makes it possible to create drinks with different sugar contents. Nevertheless, natural dry brands produced without additives firmly hold the lead in the world market in terms of sales. Experts evaluate the state of winemaking in the region based on the quality of the product produced.
Connoisseurs claim that the absence of sweetness allows the bouquet of the drink to reveal itself to the fullest, to feel the natural sourness, astringency and noble flavor notes. Another reason why dry wines are valued is that the production technology does not allow masking the shortcomings of the finished product. White varieties are characterized by a sour aftertaste, while red varieties are characterized by astringency.
What is dry wine
Why it is dry, from a physiological point of view, is explained by the content of tannins - phenolic compounds of plant origin. They have tanning properties and a tart, astringent taste, which makes the mouth feel dry. They give the taste complexity and characteristic bitterness, and are felt by the taste buds of the middle part of the tongue and the anterior zone of the oral cavity.
Tannins enter the drink from grape skins, seeds and ridges, and from oak barrels. There are more tannins in red varieties, because during their production the contact of juice with the hard parts of the grape lasts longer. Dry red wines are capable of long aging due to the presence of tannins.
From the point of view of the international classification, dry wines are natural table wines in which the sugar is completely fermented - “to dryness”. In the final product there is no more than 0.3% (4 g/l). The strength of such drinks ranges from 8.5-15% vol. According to the classification of French wines, varieties containing less than 2 g of sugar per liter are classified as “dry” (Vinsec).
The taste is affected by the strength and acidity of the drink. The higher the alcohol content, the higher the subjective sweetness. The higher the acidity, the lower the sweetness.
Popular and best types of alcohol
Popular varieties of white:
- “Soave” is Italian, named after the region where it is produced.
- Pinot Grigio - Italian fruity, slightly mineral, with a floral aroma and a piquant bitterness in the aftertaste.
- Chardonnay. Alcohol aged in barrels is sweeter, while alcohol aged in steel containers is sour. The product from Chile and South America has a rich creamy taste with a fruity aftertaste. Wine from the Chardonnay-Chablis variety has a light, refreshing taste.
- Alcohol from the French province of Alsace: Riesling and Pinot Gris. They are fresh, aromatic, with a delicate taste and characteristic sourness.
- Riesling Trocken () is a German brand with a distinct sour taste.
- “Lafoa” is an Italian drink made from the Sauvignon grape variety with herbaceous notes in the bouquet.
- Sencerre is a French sauvignon with flint notes.
- Muscadet - French, high acidity, excellent for seafood.
Popular dry red wines:
- Merlot is a drink with low astringency and a delicate aroma.
- Shiraz is an Australian wine with a bright and rich bouquet.
- Malbec is an Argentine brand with a soft but bright taste and aroma with a berry-spicy bouquet.
- Cabernet Sauvignon.
- Tannat is a Uruguayan alcohol.
- Chianti Rufina.
- Margaux Cru Bourgeois is a French classic of Bordeaux.
Popular semi-dry wines: Merlot, Chianti, Aligote, Feteasca.
What are dry wines served with?
When served, dry red wines should be at a temperature of +16...+18ºС, at which the bouquet reveals itself more fully. They are served in Bordeaux type glasses with a wide bowl and a narrow rim. White ones are cooled to +10…+12ºС and served in smaller containers. Red wine is poured into the glass up to half, white wine – 2/3.
Red varieties are served with cheeses. The drier the variety, the more ripe and sweet the cheese should be. Baked pork, bacon, ham, and raw smoked sausages are best suited as a meat snack.
You can serve fried, fatty or spicy meat dish. Spaghetti and pizza will do. The combination of red dry drinks with seafood: fish (salmon, trout), crabs, oysters is also becoming common. According to the fashionable “fusion” trend, such wines are consumed from land. You can serve sweet fruits (pears, nectarines, peaches, mangoes), berries, vegetables.
White wines are consumed with mild meat appetizers, game, poultry, mature cheeses, fish (salmon, tuna), caviar and seafood, white meat, low-fat sausages, salads without vinegar, and first courses. These varieties are suitable for desserts - sweet fruits and berries, sweets, chocolate, ice cream, tea or coffee.
Semi-dry wine is more versatile. It is served with cold and hot meat appetizers, fish, seafood, and desserts.
How does it differ from semi-dry, semi-sweet, fortified
The difference between dry wine and semi-dry wine is that the latter retains from 4 to 18 g of sugar in 1 liter during the fermentation process. In order to obtain a product with such a sugar content, fermentation is stopped.
Special machines stop the process of heating the wort or forcefully cool it to +4…+5ºС. Semi-dry drinks are made from white, red, pink grape varieties that contain 20-22% sugars (Cabernet Sauvignon, White Feteasca, Malbec, Muscat, Isabella, Lydia). After fermentation stops, the wine matures within a month. At the same time, the strength does not increase.
It’s easy to figure out the difference between semi-dry wine and semi-sweet wine. Semi-sweet varieties contain from 3 to 8% sugars (18-45 g/l) at the same strength. They have a mild taste. They are produced from the same varieties of vines as semi-dry ones. The fermentation process is stopped earlier.
Semi-sweet wine can be obtained from berries that are overripe and picked after the first frost. For this purpose, the temperature is reduced to 0ºC or raised to +70ºC, sulfur dioxide is introduced into the semi-finished product, the yeast is separated, filtered and left to mature for clarification.
Fortified wine is made by complete or partial fermentation of wort with the addition of wine alcohol. Depending on at what stage of the process alcohol is introduced into the product, the wine will be classified as dry, semi-dry, semi-sweet or sweet. Dry fortified brands contain alcohol in an amount of 17-21% vol. and 30-120 g/l. For the production of dry fortified drinks, varieties containing 24-26% sugars are selected.
How to choose a quality drink
On the labels, dry drinks are marked as “dry”, dry (English), sec (French), secco (Italian), trocken (German). Italians label semi-dry wine as Semi-secco. The French extract alcohol from late-harvest grapes (Tardive) and from berries with noble mold (Trie).
The label must indicate the manufacturer, region, and year of harvest. The grape variety is often indicated. The exception is wines from France, where it is legally prohibited to indicate the variety of vine on the label.
The bottle must indicate the year of aging in the barrel and in the bottle. Low-quality and cheap products are not kept in barrels, because it does not pay off. The absence of a year of aging on the label may mean that the drink is made from concentrate. The mark of national quality control must be indicated.
High-quality drinks are bottled only in glass containers. The color of the glass should be dark green or brown to limit exposure of the product to sunlight. Cork is only used from balsa wood.
The only difference between dry wine and semi-dry wine is the sugar content. Where did such names for wines come from, because sugar is not a liquid. The definition of “dryness” is one of the allegorical comparisons in the terminology of winemakers. You can explain how dry wine differs from semi-dry wine using a simple example.
Dry and semi-dry wines: what is the difference?
Compared to sweet wine, semi-dry wine has about half less sugar. There is almost no sugar in dry wine; it seems to have “dried up”. There are wines that are completely devoid of sugar, for example, “super-dry” brut champagne.
In this case, only the sugar that was contained in the grapes to prepare the must, the initial substance of fermentation, is taken into account.
Winemaking technologies make it possible to produce drinks with a greater or lesser concentration of natural sugar. They are characterized by astringency, sourness, a pleasant aroma and aftertaste.
Light wines (red, white, rose) with a low percentage of alcohol to liquid volume (up to 11%) are often defined as “table wines”.
How to drink wine?
There is a fundamental and gastronomic difference in the consumption of wines and spirits. It’s hard to imagine drinking a pickled cucumber with vodka. On the contrary, strong drinks that take your breath away are usually taken as a snack. But they definitely wash down their food with wine. Drinking a glass in one gulp is considered bad manners.
By the way, the ancient Greeks, who cultivated the vine for thousands of years, considered the eastern nomads barbarians not only because of differences in language and faith. The ancient inhabitants of Greece watched with surprise and contempt as the barbarians drank wine undiluted and drained the cup in one gulp.
They drink wine without any food, enjoying small sips. Connoisseurs believe that when tasting wine, food prevents the taste buds from “telling” all the nuances of the aromatic contents of the glass. Many gourmets are content with only small pieces of unleavened biscuits or nuts for wine.
What are the wines served with?
- Semi-dry wines are characterized by a sweetish fruity aftertaste. They seem to “hint” that fruits and dessert sweets would go well with them.
- The sourness of dry white wines complements the taste of vegetables, fish, mushrooms well, and goes well with white poultry (chicken, turkey).
- Red dry can be served with fried meat (game, lamb, beef, pork).
Features of wine glasses
The variety of wine glasses can be confusing. But this diversity of glasses that decorates the table setting is not at all a whim of designers or an invention of snobs.
For table wines, a glass shape has been invented that resembles a spring tulip bud. Such a glass, tapering towards the mouth, helps concentrate the aroma emitted by the drink.
This form is so successful that it retains the smell for a long time even in an empty glass.
The long stem by which you need to hold the glass prevents your palm from touching its walls. This way the wine maintains the ideal temperature (+12 °C) longer for the bouquet to fully develop.
“Which country’s wine do you prefer at this time of day?” - Woland asked the confused and discouraged barman Sokov and was very disappointed with his answer “I don’t drink...” Despite the irony towards his unlucky character, M. Bulgakov was absolutely right: knowing when and what kind of wine to serve is a real art. Being able to determine the variety and quality of wine is the first step to its heights.
According to the production method, sugar and alcohol content, wines are divided into table wines: dry, semi-dry and semi-sweet; fortified, which includes dessert sweets, liqueurs and flavored ones; special ones, which include ports, sherry, Madeira and some other types of wine.
The technology for the production of dry natural wines is based on the complete fermentation of sugar contained in the must - wine material consisting of grape juice and pulp. The maturation of dry wine lasts 3-4 months, during which the drink acquires a delicate bouquet and self-clarifies. Dry white wines have a delicate taste and golden-straw color; Reds are dominated by ruby or garnet shades; they are tart and have a pronounced fruity aroma.
Dry wine
The strength of dry wines does not exceed 11% with a sugar content of 1%. The best varieties are dry white wines Riesling, Rkatsiteli, Aligote, Sauvignon and red Saperavi, Cabernet, Merlot, Pinot Franc.
Dry white wine goes well with white meat, fish, mushroom dishes and vegetables. Red is served with fried meat.
Semi-dry wine
Semi-dry wines are produced by partial fermentation of sugars without the addition of alcohol. When the percentage of sugar reaches 1-2.5, the fermentation process is stopped, reducing the temperature of the wine material to 4-5 degrees. The wine is allowed to ripen: in order for the aromatic, tannin and nutrients from the pulp to completely transfer into the finished drink, it is left for 30 days in large closed containers. During this time, the strength of the wine does not increase; it contains only 9-14% of revolutions, which allows it to be used as a pleasant and healthy addition to the table where the whole family gathers every day.
To produce semi-dry wines, white, red and rose grape varieties with a sugar content of 20-22% are used. These primarily include Cabernet Sauvignon, White Feteasca, Malbec, White Muscat, Isabella and Lydia.
Semi-sweet wine
Particularly popular among connoisseurs of good wines are semi-sweet wines, which have a soft, pleasant taste, a harmonious, delicate bouquet and a rich, vibrant color. They contain 3-8% sugar, and their strength does not exceed 10-12%.
For semi-sweet wines, as well as for semi-dry ones, the optimal sugar content of grapes should be at least 20%. This indicator is given by varieties that ripen by mid-October. The leaders among them are Muscat and Merlot.
Semi-sweet wines are capricious, and the process of their preparation is quite labor-intensive. It is very important to stop fermentation in time to obtain sugar and alcohol content appropriate for the type of wine. It is equally important to stabilize the composition of the wine material for fermentation during technological processing and storage.
To stop fermentation, its temperature is reduced to 0 degrees or, conversely, increased to 65-70 degrees. By introducing sulfur dioxide into the semi-finished wine product, the yeast component is separated from the fermenting wort, then the drink is filtered and left for natural clarification.
Semi-sweet dry wines are stored in glass bottles, after pasteurizing the finished product.
A wine bottle is not just a container. Its shape, color, and volume are not chosen by chance. In France, the length of the neck and the size of the bottle determine the eliteness of the drink. The richer its history, the higher the neck. But even more important is the length of the cork, made from the bark of the cork tree. The longer it is, the more expensive the wine. The name of the abbey, castle or famous area where this type of wine is produced, as well as the year of its release, must be indicated on the cork.
Among the wines that can compete with French are the best brands produced by winemakers in Georgia, Moldova and Crimea. Crimean dessert wines are especially famous. For their production, grapes with a high sugar content are used. These are the famous varieties Muscat white, Muscat pink, Muscat red, grown in the Red Stone Valley with its unique microclimate, as well as Aleatico and Muscatel, Italian and French varieties, perfectly adapted to the Crimean conditions. Their sugar content is 25-40%.
Dessert wine
To obtain high-quality dessert wine, producers use special techniques due to which the normal course of fermentation slows down at a certain stage. This allows you to maintain the desired percentage of sugar in the wine. In dessert wines it should be between 10 and 20%. The main way to stop fermentation is to introduce alcohol into the fermented wort. The drink acquires sufficient strength while maintaining sweetness, aroma, excellent taste and expressive color.
When making dessert wines, the technique of infusing the wort on pulp is also used. At a certain stage of fermentation, the pulp is heated and alcoholized. Wines obtained in this way have a rich bouquet and delicate velvety taste. They are aged in oak barrels for 2-3 years - and the wine becomes a truly divine drink.
The strength of dessert wines is 17-18%. Among the best varieties are “Black Doctor”, “White Muscat of Red Stone”, “White Muscat Livadia”, “Cahors”. These wines do not age: their taste only improves with age.
The Kuban blend brands “Old Nectar”, “Sun in a Glass”, “Sunny Valley” are not inferior to them. They are called blends because they are made from different grape varieties taken in a certain proportion.
TheDifference.ru determined that the difference between dry, semi-dry, semi-sweet and dessert wines is as follows:
Dry, semi-dry and semi-sweet wines are produced without the introduction of alcohol. Dessert wines are fortified, that is, containing alcohol.
The strength of dry wines does not exceed 11% with a sugar content of 1%. Semi-dry and semi-sweet wines contain from 3 to 8% sugar, but their strength is only 12-14%. Dessert wines are sweet. The percentage of sugar in them is from 10 to 20% with a strength of 17-18%.
Table wines, which include dry, semi-dry and semi-sweet, are served with main courses. Dessert - for dessert.
Dry, semi-dry and semi-sweet wines do not have a long shelf life. Dessert wines only improve their taste over time.