What are the differences between dry wine and sweet wine, and how are dry and sweet wines made?
Perhaps you have wondered what the differences between dry wine and sweet wine are, and how each one is made. It is not a simple subject, but we will try to explain it in this post. Basically, the longer the grape ripens for the wine, the sweeter it becomes. That sweetness is later converted into alcohol during fermentation. 
Many factors influence the organoleptic characteristics of this very special product, but, in simple terms, a dry wine is one whose sugar concentration ranges from one to three grams per litre.
There are some varieties known as late-harvest wines. You may have seen grapes harvested very late, in May or even in June. They have an alcohol content of eight, nine or ten percent, but they are so sweet that not all the sugar can become alcohol, leaving the residual character of a sweet wine.
People also have different ideas of what “dry” means. What one person enjoys may not seem that dry to another, and what tastes sweet to one palate may feel dry to someone else. Our palates change, as do our more traditional taste preferences.
How do I know when I’m tasting a dry wine?
Many factors influence the organoleptic characteristics of this very special product, but, in simple terms, a dry wine is one whose sugar concentration ranges from one to three grams per litre. In other words, it is a drink in which the sugar has been converted into alcohol during the fermentation process and, as a result, shows a higher alcoholic strength and acidity in the final wine.
If the final product contains a higher amount of residual sugar, then we would be talking about a sweet, semi-sweet or semi-dry wine, depending on its concentration.
Dry wine is one of the most widely consumed styles in Spain and across Europe in general, thanks to its finesse and versatility for enjoying in all kinds of situations. It is often associated with white wine and, although that is not wrong in itself, there are also delicious dry red wines, since the term “dry” can reflect astringency and other organoleptic qualities beyond sweetness or acidity.
How do I know when it is a sweet wine?
If the final product contains a higher amount of residual sugar, then we would be talking about a sweet, semi-sweet or semi-dry wine, depending on its concentration.
A wine is considered sweet when its residual sugar level is above 45 grams of sugar per litre. We can also find semi-sweet wines, wines with a lower sugar concentration that are very pleasant on the palate and perfect for anyone starting out in the world of wine, as they are very easy to drink. 
Basically, the longer the grape ripens for the wine, the sweeter it becomes. That sweetness is later converted into alcohol during fermentation.
Some key differences
We recommend focusing on these three factors to assess the differences:
- Aroma. In general, sweet wines tend to show fruitier or more floral aromas, while dry wines may be herbal, spicy, or have a woody aftertaste. This characteristic can help you tell them apart, but remember: some dry wines also have fruity nuances. That is why we recommend paying attention to the next two differences as well.
- Consistency. Sweet wines have a thicker consistency than dry wines due to their sugar fortification, while the natural fermentation of dry wine gives it a drier texture.
- Taste. The tongue and palate are your best allies when it comes to distinguishing a dry wine from a sweet one. But a quick sip is not enough: as it passes through your mouth, let it rest on your tongue for a few seconds and, after swallowing, notice its nuances. If the aromas and flavours linger, you are probably tasting a sweet wine, since dry wine is more often defined by the fleeting nature of its nuances.
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