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Referring to the sugar content in a finished wine. A dry wine by definition has no fermentable sugar left. The winemaking definition of dry is less than 2g/L of residual sugar. Known as Trocken in Germany or Sec in France. It should be noted that wines labelled with the German synonym trocken often still have a few grams of residual sugar left in them to balance the higher acidity of the wines.

Synonyms:
Trocken, Sec
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