What does “dry” mean in the context of wine?

In the context of wine, the term "dry" specifically refers to low sugar content. When a wine is described as dry, it means that the fermentation process has converted most or all of the sugars present in the grape juice into alcohol, resulting in a wine that has little to no residual sugar left. This characteristic affects the wine's overall sweetness and mouthfeel, contributing to a more crisp and refreshing flavor profile.

Understanding the term "dry" is essential for wine tasting and pairing, as it conveys how the wine will taste on the palate. A dry wine typically showcases its acidity and flavor complexity without the influence of sweetness, which is important for pairing with various foods.

Other terms related to the other choices—such as high acidity, high tannin levels, and low alcohol concentration—describe different aspects of wine that are not directly related to the sweetness of the wine. High acidity refers to the sharpness or tartness of a wine, high tannins contribute to the wine's structure and astringency, and low alcohol concentration speaks to the potency of the wine rather than its sweetness levels. Thus, these concepts represent different characteristics rather than the primary definition of "dry" in wine.