Dry vs medium sweet wine: what's the difference
Both can be white or red; what sets them apart is the amount of residual sugar. The label thresholds are set by EU rules and the International Organisation of Vine and Wine (OIV).
| 🍷 Dry wine | 🍷 Medium-sweet wine | |
|---|---|---|
| Sugar | Up to 4 g/l (up to 9 g/l with high acidity) | More than medium dry, up to 45 g/l |
| Label term | dry | medium, medium sweet |
| Neighbours on the scale | Medium dry: up to 12 g/l (18 with high acidity) | Sweet: 45 g/l or more |
| SO₂ under EU rules | Usually up to 150 mg/l for red, 200 mg/l for white | Up to 200 mg/l for red, 250 mg/l for white and rosé |
| On the label | Optional for still wine, but only with these terms | The same |
Which to choose
Dry wine shows off acidity, tannins and the aroma of the grape, which makes it an all-round choice with food. Medium sweet is softer and fruitier: people who find dry wine too sharp often prefer it, and it goes with spicy Asian dishes, cheese and fruit. If you are sensitive to sulphites, note that the law allows more SO₂ in sweeter wines.
Sources
Themes
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