Still dry wine contains under 4 g/L of residual sugar, off-dry contains 4–18 g/L, semi-sweet contains 18–45 g/L, and sweet dessert wine exceeds 45 g/L. In sparkling wine, Brut contains 0–12 g/L, while Extra Dry contains 12–17 g/L.
| Dry Still Wine | Under 4 g/L of residual sugar (perceived as having no sweetness) |
|---|---|
| Off-Dry / Medium-Dry | 4–18 g/L (a subtle, rounding touch of sweetness) |
| Medium-Sweet | 18–45 g/L (distinct, noticeable sweetness) |
| Sweet / Luscious | Over 45 g/L (rich dessert wines, often reaching 100–250+ g/L) |
| Brut (Sparkling) | 0–12 g/L (the standard crisp, dry sparkling style) |
| Extra Dry (Sparkling) | 12–17 g/L (noticeably sweeter and rounder than Brut) |
“Dry” and “sweet” in the sommelier profession are not subjective opinions — they are legally defined ranges of residual sugar measured in grams per liter (g/L). Understanding the figures frees you from ambiguous descriptions.
Explore the Sweetness Modules
Frequently Asked Questions
Why is sparkling 'Extra Dry' sweeter than 'Brut'?
This is a historical naming quirk from the 19th century. In that era, Champagne was consumed with massive sugar dosage (often 50–150 g/L). When producers introduced wines with 15 g/L, they labeled them 'Extra Dry' because they were comparatively drier than the norm. Decades later, when truly bone-dry wines emerged, wineries had to invent new descriptors — 'Brut' (raw/brute), 'Extra Brut', and 'Brut Nature'. Hence, Extra Dry remained frozen in place as a sweeter category than Brut.
Why does dry wine sometimes taste sweet on the palate?
Sweetness perception is not governed solely by residual sucrose or fructose. Ripe fruit esters, vanilla compounds from new toasted oak barrels, high alcohol warmth, and elevated glycerol deceive the brain into perceiving sweetness even in a wine with only 1.5 g/L of actual sugar (e.g., ripe California Chardonnay or Primitivo).
Are sweet wines inherently lower in quality?
Absolutely not. Many of the most revered, long-lived, and expensive wines in history are naturally sweet: German Mosel Riesling Auslese, Sauternes, Tokaji Aszú, and Vintage Port. The poor reputation stems from mass-market industrial plonk where sugar is added to mask defective, bitter grapes.
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Last updated: August 2, 2026