Dry Wines

[Thomas]

Tyrell, tannic acid is an acid. The tannins referred to in wine are the result of the tannic acid component. So, while the wine with loads of tannin may be immature, it also is quite dry--that is, if it doesn't also contain lots of residual (or added) sugar; not an impossibility, but not usual.

Other acids that reflect the "dry-ness" of wine (especially whites) include malic and tartaric.

But remember: below .5% sugar by volume, you can't much detect the sweetness, so any wine with so little sugar will be a dry wine. The real conundrum enters the picture when wines contain higher sugars and maybe even high acids.

It is fine to think that dry equates to a lack of sweetness, but it is not an accurate accounting of the situation. In addition, the term dry is often used as a marketing tool for wines that are really sweet--think volumes of low-end Chardonnay; think Champagne. This is because the term is bandied about without technical grounding.

I don't view what I am saying as an argument, IK, Someone asked, I responded with what I understand the answer to be. I truly do not refer to wines as dry or sweet; I refer to their structure and their style. That's my way of identifying the product, and it keeps me insulated from responding directly to marketing.



[This message has been edited by foodie (edited 01-05-2004).]