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A dry wine has minimal to no residual sugar and thus does not taste sweet.
To make a wine dry, the wine maker simply continues the fermentation process until nearly all or all of the natural sugar has been converted into alcohol.
Since mouths differ at when they can pick up sweetness (sugar levels typically need to be between 0.5% and 0.8%), a wine can be considered completely dry to one person, while another may perceive hints of sugar. To legally be defined as dry, however, a wine must have less than 2 grams of natural sugar per liter, or under 0.2% residual sugar.
The opposite of a dry wine would be a *sweet* wine, or one with a perceptible amount of sugar.
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