Sweet vs. Dry Wine: Understanding the Difference Beyond the Sugar

• Posted on 18 July 2025
• By Dane Mannina
• 0

In the world of wine, few terms cause as much confusion for consumers as “sweet” and “dry.” While these are fundamental concepts in wine tasting and winemaking, many wine drinkers are surprised to learn that sweetness in wine isn’t always about sugar—and that “dry” doesn’t necessarily mean flavorless or bitter.

So, what do we really mean when we talk about sweet and dry wines? Let’s uncork this topic.

What Do "Sweet" and "Dry" Really Mean?

The terms sweet and dry refer to the amount of residual sugar (RS) left in the wine after fermentation. During fermentation, yeast consumes grape sugars and converts them into alcohol. In dry wines, this process is allowed to continue until most (or all) of the sugar is gone. In sweet wines, fermentation is stopped early or sugar is added back later, resulting in some sugar remaining in the final product.

But here’s where it gets tricky: the perception of sweetness isn’t just about sugar content.

The Misnomer: “Dry” Doesn’t Mean Sugarless

Many people hear “dry” and think it means “not juicy” or “tastes like chalk”—but that’s not the case. Dry wines can still taste fruity, lush, and aromatic, even though they don’t contain much (if any) sugar. This misconception often stems from the wine's flavor profile, which includes elements like acidity, tannin, alcohol, and fruitiness.

A bone-dry Riesling can smell like ripe peaches and honey but contain zero sugar. At the same time, a full-bodied red with strong tannins might taste “dry” because of how it interacts with your mouth, even if it contains trace amounts of residual sugar.

Why Some Wines Taste Sweet (Even Without Sugar)

Sweetness in wine is also a matter of perception. Wines with:

• Low acidity

• High alcohol

• Fruity or floral aromas

...may taste sweeter to our brains—even if lab analysis shows no sugar content. This is why some people think a Moscato is sweeter than it actually is, or assume that a fruit-forward Zinfandel must contain sugar (when in fact, it might be bone dry).

Our palates are easily tricked by the illusion of sweetness created by ripe fruit flavors or a soft texture.

Wines That Actually Contain Residual Sugar

Now that we’ve untangled the perception from the science, let’s talk about wines that really do contain some residual sugar. These wines are intentionally vinified to retain natural sweetness, either for balance, style, or tradition.

Here are a few examples: