Dry Creek Valley
Vineyard in Dry Creek Valley
Situated to the north of the Russian River Valley, the Dry Creek Valley rests above the fog line. The days start with cool mornings and turn warmer later. This combination of temperatures is perfectly suited for ripening the finicky Zinfandel grape.
Dry Wine Kits
Make wine like a professional with one of the easy-to-use dry wine kits available.
Dry wines tend to be red wines, and often dry is used to describe wines that are rich and hearty like Red Bordeaux. Dry wines can be tough for new wine drinkers who have grown up on super-sweet drinks like HiC and Coke.
A Dry, Sparkling White
A bubbly brut will cut through creamy sauces and has enough depth and complexity to complement a diversity of seasonings and meaty mushrooms.
Dry White Wine for Cooking
So.you want a dry white wine for cooking. It's important to find a wine that compliments your dish, is of reasonable quality, tastes delicious on its own and is a good value.
Dry and Sweet wines are determined by the level of residual sugar left in wine after it has fermented. The LCBO sugar code attempts to categorize dry and sweet wines by labeling them 0 (very dry) to 30 and above (extremely sweet).
A tasting term. Essentially this is the opposite of sweet, although a wine that tastes dry still contains sugar, perhaps just a few grams per litre. The term ‘dry' can also be used to describe the tannins or mouthfeel, when it refers to the dry, puckering sensation the wine imparts.
Dry the label. Face it glue-side upwards on a clean surface to dry; facing it upwards this will make sure that it doesn't stick to anything else as it dries.
Dry white wines Meursault 1998 Louis Latour
Clean, limpid medium yellow with a hint of green, quite rich, a really lovely colour. Touch of new wood on the nose, ripe melony fruit, slightly exotic, stylish and very expressive.
Dry, Dryness: The absence of fermentable sugar, not sweet.
Fermentation: Process of yeast cells converting grape sugar to alcohol and carbon dioxide.
Finish: The wine's aftertaste. Not only the flavors, but the length of time those flavors linger in the mouth.
In wine parlance, "dry" is the opposite of "sweet." A dry wine has little or no residual sugar after fermentation.
Flat, lifeless, lacking crispness, and ultimately boring.
Has no residual sugar or sense of sweetness. This doesn't mean all you taste is acid
Usually applied to hot, country reds, in particular wines from the southern Rhone ...
A wine that is not sweet because all perceptible sugar was consumed during the fermentation process.
A wine whose appearance, aromas and flavors, and/or general style are hazy and unclear.
One of the more common wine definitions, a dry wine has little or no residual sugar left in it after fermentation.
Dry: A wine containing no more than 0.2 percent unfermented sugar. Also a subjective term. Opposite of sweet. It can describe wines with a rough feel on the tongue.
Dull: Lacking liveliness and proper acidity; uninteresting. It may be applied to appearance, taste, or aromas.
The opposite of sweet in wine parlance. This term is used to denote a wine that has no residual sugar. Often this word is misused to refer to a wine with a minimal amount of "fruit." Most wines are dry with sweeter varieties being primarily white.
Dry Creek Valley ...
Completely lacking sweetness. Should not be confused with bitterness or sourness.
dry opposite of sweet. A taste sensation often attributed to tannins and causing puckering sensations in the mouth.
earthy an odor or flavor reminiscent of damp soil.
enology the science of wine and winemaking (see "oenology") ...
Dry Table Wines
In Languedoc-Roussillon the production of dry table wines is mainly done by cooperatives from which come most of the total production. The quality of these wines certainly is not very interesting: the best production of this region comes from small and private producers.
Dry-Opposite of sweet; somewhat subjective in that tasters may perceive sweetness to varying degree.
Dull-Lacking liveliness and proper acidity; uninteresting.
Dumb-Not revealing flavor or aroma; closed; typical of wines that are too young or too cold.
Uninteresting wine lacking intensity or proper acidity.
Dry White Wines
Common White Wine Questions:
How many ounces are in a "standard" white wine glass?
Dry Not sweet. Absent of residual, fermented-out sugar.
Earthy Aroma of soil, damp leaves, minerals or mushrooms,
Extract Soluble solids making up the wine's body and texture, ...
Dry: A wine that does not taste sweet.
Elegant: Wine recommendations for elegant wines refer to those red and white wines that are lighter styled, graceful and balanced.
Dry—The absence of sugar in a wine. A wine with no residual sugar is totally dry. It is possible to have a slight amount of residual sugar, and still taste dry to most people.
A wine that has little to no residual sugar. A taste sensation often attributed to tannins and causing puckering sensations in the mouth.
Term to denote that the wine is not showing its potential, usually never develops.
Dry - The opposite of sweet when describing wines. Sweetness is tasted on the front of the tongue and starts to become noticeable to most people when the residual sugar is above 1%.
A dry wine has no sugar.
Early harvest wines are made from grapes that are picked before they fully mature. The wine is light (and less filling?) because it's low in alcohol.
Dry: The absence of sugar or sweetness. A fully dry wine contains no residual sugar. An over used and often misused term that should imply no positive or negative evaluation.
Having no perceptible taste of sugar. Most wine tasters begin to perceive sugar at levels of 0.5 percent to 0.7 percent.
Characteristic description typical of wines that are too young or possibly too cold that refuse to reveal much flavor or bouquet at all; closed.
Dry - Wines with zero or very low levels of residual sugar. The opposite of sweet, except in sparkling wines, where dry means sweet.
Eiswein - German for ice wine, a dessert wine made from frozen grapes.
Dry: a dry wine is one without noticeable sweetness. Technically, a dry wine retains little or no sugar after fermentation.
Dumb: usually refers to the odor, or lack thereof, in a wine of some future. Many young classic clarets or Cabernet-Sauvignons are considered dumb.
Dry-fermented - Wine that is fermented until it is dry, meaning that all the sugar is converted to alcohol and carbon dioxide during the fermentation process.
Drying - Well past it's peak and losing fruit quickly.
Wines with little or no sugar. All the sugar has been converted to alcohol during fermentation. When used in winetasting terms, it describes the absence of residual sugar (sweetness) in a wine that leads to a 'dry' finish.
A term that describes wine that isn't sweet; its French counterpart is Sec. In a fully dry wine, all the sugar has been converted to alcohol during fermentation. A medium-dry wine has a small amount of residual sugar, but not enough to prevent the wine from being enjoyed with a meal.
Dry. A wine that tastes as though it has no remaining natural grape sugar. By law, a minuscule amount (less than 0.2%) of natural sugar can remain.
Describes wine that contains less than 4 grams of residual sugar (not fermented by yeast) per litre.
Describes wine that is not quite acidic enough.
Dry: The opposite of sweet; the term has nothing to do with style or quality, it just indicates that the wine does not taste sweet (human threshold is about .5%).
Dry: An absence of sweetness in wine.
Elevage: (French) All stages of wine production that occur between fermentation and bottling.
Dry: The complete absence of sugar in the wine.
- E -
Early Harvest: These wines are produced in the coolest years when grape ripeness doesn't achieve full maturity. The wines are low in alcohol, light and easy to drink despite having high natural acidity.
Dry Tasting term used to indicate an absence of detectable sweetness. Many wines contain a little residual sugar, while still tasting dry.
Dulce (Sp.) Sweet. Sweeter than semi-seco. The same word is used to describe wine blended with Sherry to give the sweetness to Cream styles.
A tasting term describing a wine without residual sugar - the opposite of a sweet wine. The majority of wines are dry and those that are sweeter are typically white wines.
Dulce (Spain) ...
The puckering sensation that wine imparts.It is the opposite of sweet. It's often caused by tannins in the wine.
A characteristic smell that suggests the soil in which the grapes were grown.
In a red fermenter, the solids left over from draining the new wine off after fermentation.
Losing fruit (or sweetness in sweet wines) to the extent that acid, alcohol or tannin dominate the taste. At this stage the wine will not improve.
Dry Creek Valley
The Carneros AVA straddles between both Napa and Sonoma Valleys, with distinct climates. The Na...
2) Dry before Sweet
Generally speaking, serve dry before sweet to avoid over-powering your palate.
Off-dry: Indicates a slightly sweet wine in which the residual sugar is barely perceptible 0.6 percent to 1.4 percent.
Pale Dry: A type of fino wine.
Palo Cortado: A very scarce type of wine which is a cross between an amontillado and an oloroso, with the perfume of the first and the taste of the second.
Petillant: French term for a very lightly sparkling wine.
Contrary to popular belief, this term does not refer to a dry Champagne, but a rather sweet Champagne.
Médoc : ...
Extra Dry: In Champagne this term usually means "extra sweet." You knew that already if you've checked the Brut entry. Only in Sherry can you rely on the term to mean that the wine is really dry.
Dry white wine of ancient heritage from the picturesque Tuscan village of San Gimignano. The town is known for its many towers; the wine, at its best, is crisp and dry and pleasantly bitter in the finish.
Web-weaving by Cliffwood Organic Works ...
Dry whites are perfect in an aperitif and go very well with sea-food and chicken.
Sweet wines are generally served with a desert. Connoisseurs appreciate the Sauternes as an aperitif or with foie gras.
Read more about Bordeaux wines with Amazon.com: ...
Dry Bergerac / Toussette from Savoie / Chablis / White Bordeaux / Sauvignon Blanc from Touraine / Alsace Riesling / Pinot Grigio / Verdicchio dei Castelli di Jesi Classico / Fiano / Montilla / Frascati Superiore
Fish in White Butter (au Beurre Blanc) ...
Dry-style Sauvignon or Fumé Blancs are very versatile in accompanying foods and can handle components such as tomatoes, bell peppers, cilantro, raw garlic, smoked cheeses or other pungent flavors that would clash with or overpower many Chardonnays and almost all other dry whites.
Dry before sweet, white before red, light before heavy, lesser before finer, young before old. This gives your tastebuds a chance to get used to the increasing strength or complexity.
When should I decant a wine?
Dry. Refers to a wine that is not sweet. Can also mean a wine that feels rough or dry in the mouth.
Dumb. a wine with limited flavors and aromas-often temporary due to bottling, storage, aging or refrigeration.
Earthy. Refers to aromas and flavors that suggest wet or dry earth or minerals.
Dry: Without a sweet taste. But in Champagne it means sweet.
Enology (also spelled oenology): The science of wines and winemaking. Also called viniculture.
A term that refers to the absence of residual sugar in wine.
Aromas or flavors that suggest the earth and its elements.
Quite a subjective measure of sugar levels in wine. Dry wines have the lowest sugar levels.
Tasting term for wines that are too young, too cold or have not developed yet, therefor not revealing flavor or aroma.
This doesn't mean the opposite of wet, It is the opposite of sweet. Having no perceptible taste of sugar. Most wine tasters begin to perceive sugar at levels of 0.5 percent to 0.7 percent. It can describe wines with a rough feel on the tongue.
Description of a wine made deliberately to possess little or no sweetness. Commonly defined as containing less than about 0.5% residual sugar.
DRY: A wine or beer with no residual sweetness, all the sugars have been fermented. Note that beers are 'sweetened' with non-fermentable sugars.
E202: See Potassium Sorbate.
E223: See Sodium Disulphite.
Dry white wine made from Sauvignon Blanc, generally wooded.
Spanish for "white" ...
Dry Mead contain no flavoring other than honey and is made using about 2-1/2 pounds of honey per U.S. gallon of mead.
Sack Mead contains no flavoring other than honey but is sweeter than most other meads and is made using about 4 pounds of honey per U.S. gallon of mead.
A dry, medium-high acid white from Alto Adige grown by a few estates.
Alto Adige ...
Red Grape Varieties: The Monastrell grape has a dark purple color and ripens well. Grown mainly in the levanter region, it has low production volumes.
Dry sparkling wine
Home - Fine Italian Wine and Food Pairing Visit Our Global Wine Site - The World Wide Wine ...
This is a dry style of Champagne, so if your gift recipient is into the sweeter sparklers, stay away. Otherwise, dive right in.
Seco (dry) Wine with only a small proportion of sugars (less than 5 grams per litre).
Sedoso (silky) Wine that is very smooth.
Semidulce (semi-sweet) Wine with a residual sugar content of between 30-50 grams per litre.
A dry, light style of *sherry that has a distinctive salty, tangy flavour that comes from being aged under a layer of yeast cells, called a 'flor'. Although these are usually 15% alcohol or above, they make quite good food wines due to their dry, savoury character.
Dry A wine that is lacking the perception of sweetness.
Earthy This can mean a wine with aromas and flavor reminiscent of earth, such as forest floor or mushrooms.
Not quite dry, a perception of sweetness too faint to call the wine sweet.
Off-flavors (also off-aromas or off-nose)
Not quite right; flavors or odors that are not correct for a particular type of wine; opposite of clean; defective.
Revealing full character.
Decanting - The process of pouring wine from its bottle into a decanter to separate the sediment from the wine.
Dry - Wines with zero or very low levels of residual sugar.
Dry biscuits or plain bread. A water biscuit or a cube of bread between tastings helps cleanse the palate, and keep your strength up. Cheese, which can also mask flavour, is best avoided until after the tasting. The old wine-trade tip 'buy on an apple, sell on cheese' is a good one.
Simple, dry white wine, neutral in aroma (lemon, apple), often high in alcohol.
Food pairings: dry versions go well with fish, chicken and pork dishes. The crispiness of a Riesling works very well with tuna and salmon while the acidity level intermingles with the slight smokiness of the eel and cuts through the layers of spicier Japanese foods.
Brut: Refers to dry Champagne or Sparkling Wine. The authorities in the Champagne region of France use this term to denote added sugar.
Cava: The name for Sparkling Wine (similar to Champagne) from Spain.
Chablis: White wine from the Chablis area of France. Made from Chardonnay grapes.
High in tannin, causing the mouth to dry and pucker. See also Tannin.
Austere. Somewhat hard, without revealing any other conspicuous characteristics.
Autumnal. Various aromas and tastes in wine reminiscent of fallen leaves, humus, truffles, mushrooms or hay.
Dry Creek Vineyard--Monthly cellar updates and current release wine tasting notes; recipes.
Earle Estates Meadery
Eric Ross Winery
Fess Parker Winery and Vineyard
Fetzer Vineyards--Producer of organically farmed wines invites you on a virtual tour of our Mendocino facilities ...
The "Vins Doux Naturels" (natural sweet wines), or VDN, are generally produced on shone upon, poor and dry grounds. The vines thus have poor yield and produce musts of a great high content in sugars, 252 grams per liter at least.
Brut: The term given to a dry champagne.
Cave (french): Cellar.
Cepage (French): term for grape variety.
Chambrer (French): To allow a wine gradually to reach room temperature before drinking.
Château (French): Term given to a wine-growing property.
Galicia - Coastal region in Northwest Spain famous for seafood, dry white Albariño based wines and it's Celtic culture
Garnacha- Grenache grape varietal
Garnatxa d'Emporda - A sweet dessert wine made in the Ampurdan, Costa Brava (north of Barcelona) ...
America, where it can produce a flowery, fruity dry wine with high acid and low alcohol not unlike the german "Kabinett" version or a semi-dry style with some residual sugar similar to the german "Spätlese" version.
It may be dry, with high acid and slightly sweet through to very sweet if the fruit has been affected by botrytis and/or frost. The nose is aromatic and delicate when produced from grapes grown in a cool climate with lime and citrus fruit and sometimes slightly spicy.
This is quite subjective, however, and even wines that taste very dry have some degree of residual sugar. Most dry wines have less than 2g/L of sugar, although levels of up to 25g/L may be present in wines which still taste dry due to the presence of acidity and tannin alongside the sugar.
Those rosé and dry red wines that will not improve with long cask and bottle aging are aged for a short period of time, clarified, and then bottled. More than 90 percent of all table wines are probably marketed and consumed before they are two years old.
This blend is also used to produce dry wines particularly in Entre Deux Mers, but these have declined in popularity and the styles that still sell use the rather bland dry Sémillon as a background to show off Sauvignon and Muscadelle.
The yeast responsible for the character of dry Sherries.
This is the process of adding spirit to a wine. If this is done before completion of the fermentation, as happens with Port, the unfermented sugars will cause the wine to be sweeter than they would be otherwise be the case.
They are used there for making a variety of styles including dry, semi-dry and sparkling wines, all of which are united by an undeniably tropical, fruity nose - aromas that are particularly appropriate to Indonesia's climate and equatorial latitude.
These will not be available everywhere, but they're worth a search as a really special treat for your friends or your colleagues at work - earthy, dry, rich and very real. People who only associate Portugal with Port will be amazed.
Tannin: Describes a dry sensation, with flavors of leather and tea.
Tart: Sharp-tasting because of acidity. See also Acidic.
Thin: Lacking body and depth.
Toasty: Describes a hint of the wooden barrel. Usually associated with dry white wines.
Velvety: Having rich flavor and a silky texture.
Champagnes and sparkling wines range in style from very dry (Natural), dry (brut) and slightly sweet (extra Dry) to sweet (sec and Demi-Sec). Many sparkling wines are also identified as Blanc de Blancs (wines made from white grapes) or Blanc de Noirs (wines produced from red grapes).
Canterbury, New Zealand
There have been some superb, dry and med-dry wines, floral/fragrant and licked with lime, sometimes appley, always crisp.
Central Otago, New Zealand
The best are rare and exciting, tight, very deep flavoured, slightly meaty/earthy wines with piercing aromatics.
Agiorgitiko is usually planted in dry soil with low nutrients in order to yield fewer, but more concentrated berries. They ripen on the latter half of September. This grape variety often hosts several virus strains and this pathology is responsible for the grapes' usual characteristics.
The new Zinfandel vines are dry-farmed and head pruned. We expect highly concentrated wines from this low yielding style of farming with the first vintage planned for 2001.
Vineyard Management: ...
Is it sweet or dry? What kind of texture does it have; thin, buttery, rich? How long did the flavor last after it the wine was swallowed? A wine that lingers is a sign of a good quality wine, but it also means the flavor can be enjoyed longer.
The aftertaste of wine. Some wines taste sweet at first but "finish" dry in the mouth. Any wine taste that leaves the palate quickly is said to have a "short" finish. A taste that lingers carries a "long" finish--a quality to be desired.
austere: Wines that are austere are generally not terribly pleasant wines to drink. An austere wine is a hard, rather dry wine that lacks richness and generosity. However, young Rhõnes are not as austere as young Bordeaux.
Italian wine made for grapes that have been dried on mats after harvest. This raisins the grapes, making them very sweet. Amarone is made from Recioto grapes, but fermented out fully to be dry and concentrated.
See also: What is the meaning of Wine, Grape, Region, White, Style?