How dry is dry? This is the question. Literally, the term applies to the amount of sugar remaining in the wine. Bone-dry wines have had most if not all of their sugar fermented out (most wines whose residual sugar level is below 4/10 of a percent can be called...
These late harvest wines are composed of individually picked berries that have been infected by botrytis and are partially or completely raisined. The minimum sugar at harvest is 38 degrees F. Brix and the resulting residual sugar is greater than 20%....
Paralleling the Alexander Valley to the east, with Lake Sonoma at its head and the Russian River at its foot, the Dry Creek Valley is known for Sauvignon Blancs, Zinfandels, and Merlots of intense fruit character. Dry Creek Valley is located at the northern...
In Spain, a wine whose fermentation has been stopped by adding enough brandy to bring the alcohol level to 15%. The natural grape sugars still remain present. See mistelle.
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