Author: Lamar Engel
A dry wine contains no noticeable residual sugar. All wines start out as very sweet grape juice and become dry when yeast converts all of the sugar into alcohol. In order to create a sweet wine, a winemaker may stop the fermentation at a particular point, or add back unfermented juice after fermentation is completed. In California and most of Europe it is illegal to add sugar to sweeten a wine some, although the practice is permitted in most other states and a few foreign countries. Consumers often confuse wines having aromas of sweet foods such as honey or apricots with sweet wines. Sweetness is a taste and cannot actually be perceived by olfactory senses such as smell. High alcohol can also contribute to the impression of sweetness in a wine.