What are the characteristics of a dry wine?

A dry wine is characterized by little to no residual sugar. This means that during the fermentation process, the yeast has converted most of the grape sugars into alcohol, resulting in a wine that is not sweet. The perception of dryness in wine primarily comes from the absence of sugar, as sweetness is what defines a sweet wine.

The characteristics that make a wine dry are essential for understanding its profile and how it might pair with food or other beverages. A wine that is labeled as dry is typically more refreshing and emphasizes other flavor components, such as acidity and tannins, rather than sweetness. This attribute allows the wine's inherent qualities, like fruit flavors, aromatics, and structured profiles, to be more prominent.

Understanding this characteristic is crucial for wine enthusiasts and professionals, as it impacts tasting experiences, food pairings, and overall appreciation of the wine. The other options, which include high residual sugar content, low acidity, and strong tannins, do not align with the definition of dry wine, as these are either indicators of sweetness or unrelated to the dryness characteristic.