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Dry

A technical wine term that refers to the amount of residual sugar present in a wine. Dry, however, does not mean “no residual sugar”. Specifically wines without any residual sugar are referred to as bone dry. According to EU rules, a dry wine may have (i) up to 4 grams of sugar per liter of wine; or (ii) 9 grams of sugar per liter, provided that the total acidity expressed as grams of tartaric acid per liter is not more than 2 grams below the residual sugar content.
 Dry - Wine Glossary


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