Extra Dry
A term used for Champagne to indicate that the wine is somewhat dry, but less dry than Brut.
EZERJO
A white-wine grape widely grownin Hungary. Used to produce dry whites.
Extra Dry, Extra Sec: While still fairly dry, Extra Dry is sweeter than Brut. It is a good selection for Champagne that you would like to serve with a sweet brunch or light dessert.
Extra dry
A Champagne or sparkling wine that is sweet, containing 1.5 to 2.5% sugar.
Fat
A term implying full bodied, juicy, rich. The opposite of lean.
Extra dry - middle of the road dry, not as dry as Brut (great as an aperitif)
Demi-sec - pretty sweet (pair with fruit and dessert) ...
Extra Dry
Champagne or sparkling wines that are have a hint of sweetness.
F
Fat
Full of body and flavor.
Extra Dry
A sparkling wine that is slightly sweet. This term often leads to confusion since Dry means without sweetness, but Extra Dry for some reason means slightly sweet.
Extract - Dry Extract ...
Extra Dry
A term used on Champagne labels to indicate not-quite-dry; not as dry as Brut.
F
Fat
Full of body and flavor; fleshy.
Extra dry - A champagne or sparkling wine with a small amount of residual sugar (slightly sweet). Not as dry as Brut.
F
Farm winery - A United States winery license allowing farms to produce and sell wine on-site.
EXTRA DRY
A common Champagne term not to be taken literally. Most Champagnes so labeled are sweet.
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.
extra dry, used only on sparkling wines
Cava
sparkiling wine made by the champagne method ...
extra-secA Champagne style that is extra dry, but sweeter than Brut. extractThis refers to the solid compounds in wine, such as tannins. Increasing the level of extract results in more colour and body.
Bortolotti Spumanti Prosecco Valdobbiadene Extra Dry (Italy), $16. (Find it on Wine-Searcher.com)
Feudi San Gregorio 2002 Falanghina Sannio (Italy), $15.99. (Find it on Wine-Searcher.com) ...
Extra Dry: off-dry, 1.2 to 2% residual sugar. Sec: lightly sweet, 1.7 to 3.5% residual sugar. Demi-Sec: quite sweet, 3.3 to 5% residual sugar. and Doux: sweet, more than 5% residual sugar.
Martini & Rossi is famous for its extra dry vermouth, which is the bartender's standard when making a martini. Cinzano invented the bianco and rosé variations, both slightly sweet.
Brut is a French term for dry Champagne; extra dry sparkling wines are actually sweeter than brut. Trocken is the German word for dry; halbtrocken is half-dry. Secco is Italian for dry, abboccato for slightly sweet.
Extra Dry (1.2-2.0%) tastes slightly sweet and is a style invented for the American market that "talks dry and drinks sweet." Sec (1.7-3.5%) literally translates to "dry", but is noticeably sweet. No wonder the public is confused! ...
The three levels of dryness of the wine are: brut (extra dry), seco (dry) and semiseco (medium).
External links
Freixenet
Codorniu ...
Brut
Brut is a type of Champagne that's very dry - drier than extra dry.
Burgundy
Burgundy is another area of France world famous for it's wine-growing.
Champagnes and sparkling wines range in style from very dry (Natural), dry (brut) and slightly sweet (extra Dry) to sweet (sec and Demi-Sec).
The EU states that it must have residual sugar content of less than 6g/l. Sparkling wines must have less than 15g/l; Extra Dry between 12-20g.l; Dry 17-35g/l and Medium Dry (Demi Sec) 33-50g/l.
Brut: Used by sparkling wine producers to indicate a dry wine; a producer's Brut is always drier than an Extra Dry bottling.
Bunch Rot: See Botrytis.
Dosage: A sweetened spirit added at the very end to Champagne and other traditionally made sparkling wines. It determines whether a wine is brut, extra dry, dry or semisweet. (fr. liqueur de tirage) ...
A certain earthiness can be appealing; too much makes the wine coarse.
Elegant - Refined character, distinguished quality, stylish, not heavy.
Extra Dry - A term used on Champagne labels to indicate not-quite-dry; not as dry as Brut.
Dry, usually applied to Champagne and other sparkling wines; indicates less than 1.5 percent residual sugar by volume in Champagne and means greater dryness then the term "extra dry".
Butter, buttery ...
It is used to produce a little still wine but is principally known for its sparkling wine, where often a touch of retained sugar (even if labelled extra dry!) balances well with the slight bitterness of the Prosecco grape, ...
The sparkling variants may contain some Pinot bianco or Pinot grigio wine. Depending on their sweetness, proseccos are labeled "brut" (up to 15 g of residual sugar), "extra dry" (12-20 g) or "dry" (20-35 g).
If you are serving Champagne as an aperitif or with the main meal, your best bet is to go with a dry style that is labeled "brut" (for the driest) or "extra dry" (less dry than brut).
 See also: Dry, Wine, Sweet, Grape, White
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