Extra-Dry
Definition - What does Extra-Dry mean?
The term extra-dry is used to describe a slightly sweet characteristic and is used in the context of champagnes, sparkling wine and their sugar content. There are six categories of wine; amongst the six categories of wine, extra-dry refers to the category that contains 1% to 2% residual sugar, making them just slightly sweeter than Bruts.
WineFrog explains Extra-Dry
Tannin and acidity contribute towards the bitterness and sourness of Champagne respectively, while alcohol and sugar work towards increasing the sweetness. Amongst the six categories of champagne, extra-dry is about medium sweetness, with the categories following the following order from most to least sweet:
- Extra brut
- Brut
- Extra-dry
- Dry (Sec)
- Semi Dry (Demi-sec)
- Doux
Extra-dry champagnes usually contain about 12 to 17 grams of sugar per liter. Unlike wine classifications, wine categories merely address individual palate preferences, and extra-dry is simply a category of champagne that appeals to people who prefer semi-sweet tastes.
