Quick Take
Still dry wine contains up to 4 g/L of sugar (or up to 9 g/L if balanced by high acidity), off-dry contains 4–18 g/L, semi-sweet contains 18–45 g/L, and dessert wines contain over 45 g/L.
| Classification | Residual Sugar (g/L) | Palate Sensation |
|---|---|---|
| Dry (Sec / Trocken) | Up to 4 g/L (or 9 g/L with high acid) | No perceptible sweetness; crisp and clean |
| Off-Dry (Demi-Sec / Halbtrocken) | 4–18 g/L | Subtle rounding touch; softens acid tension |
| Semi-Sweet (Moelleux / Lieblich) | 18–45 g/L | Evident, fruit-forward sweetness |
| Sweet / Dessert (Doux / Süss) | Over 45 g/L (often 80–200+ g/L) | Luscious, viscous dessert profile |
The overwhelming majority of red and white wines on store shelves are dry, even when displaying lush ripe fruit aromas. Sugar levels in still wines are governed by strict European Union and international appellation regulations.
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