dry wine - definizione. Che cos'è dry wine
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Cosa (chi) è dry wine - definizione

SUBJECTIVE FEATURE OF TASTE OF WINE
Residual sugar; Abboccato; Dry wine; Süssreserve; Sussreserve; Residual sugars; Sweetness in wine; Sweet (wine); Suessreserve; Sweet reserve; Off dry (wine); Sweetness (wine); Sweetness level (wine); Off-dry; Sweet wines; Brut (wine); Demi-sec; Sec (wine); Sweetness levels; Dry wines; Sweetness level; Extra sec; Extra dry; Sweeter (wine); Dry to sweet (wine); Dryness (wine); Sweetness to a wine; Semi-seco; Seco (wine); Brut Nature; Extra brut; Doux (wine); Extra seco; Dulce (wine)
  • An "Extra Dry" Champagne
  • A red German wine labeling itself as "sweet".
  • A Spanish sparkling Cava with its sweetness level (''semi-seco'') listed on the label.

demi-sec         
[d?m?'s?k]
¦ adjective (of wine) medium dry.
Origin
Fr., lit. 'half-dry'.
off-dry         
¦ adjective (of wine) having an almost dry flavour, with just a trace of sweetness.
Wine cellar         
  • Sonoma]] wine cellar
  • Wine bottles stored in a wine cellar at [[Jesus College, Oxford]]
  • Muga Wine cellar, Haro,Spain
  • [[Mileștii Mici]] has the world's biggest wine cellars.
  • Wine cellar of [[Schramsberg Vineyards]], Napa
  • Tasting]] room of [[port wine]] in a wine cellar of a producer
  • A [[sherry]] solera over the ground
  • Runcu - Romania]]
STORAGE ROOM FOR WINE WHERE WINE IS SOMETIMES SOLD
Winecellar; Wine Cellar; Wine room; Wine closet; Wine cellars
A wine cellar is a storage room for wine in bottles or barrels, or more rarely in carboys, amphorae, or plastic containers. In an active wine cellar, important factors such as temperature and humidity are maintained by a climate control system.

Wikipedia

Sweetness of wine

The subjective sweetness of a wine is determined by the interaction of several factors, including the amount of sugar in the wine, but also the relative levels of alcohol, acids, and tannins. Sugars and alcohol enhance a wine's sweetness, while acids cause sourness and bitter tannins cause bitterness. These principles are outlined in the 1987 work by Émile Peynaud, The Taste of Wine.