The term “dry” is one of the most commonly misunderstood terms in the wine world. And if you ask a sommelier the most frequent request they get on an average night of service, chances are they’ll say it’s for a dry wine: “What’s your driest Chardonnay?” “Can I get a dry red?” But according to wine pros, this common note actually isn’t very helpful when it comes to choosing a glass or bottle.
So, what does the term actually mean? And when should guests actually use it? VinePair tapped Mikaya Avedisian-Cohen, corporate wine director for Starr Restaurants, to help clear up the confusion.
In wine terms, the word dry technically refers to the presence — or lack of presence — of residual sugar. But the term is often co-opted by guests looking to communicate more specific wine preferences, and that can lead to a disconnect between these guests and the pros they’re consulting.
“In my experience, guests often confuse what they would refer to as ‘dry’ for other adjectives because they don’t have the vocabulary to describe what they’re truly hoping for,” Avedisian-Cohen says. She explains these guests are often hoping to avoid wines that have spent time in new oak (notes of baking spice and vanilla), wines that come from very ripe fruit (full-bodied and textural), or wines that are particularly expressive (fruity and floral).
Another misconception is that most wine lists are packed with non-dry selections. Outside of dessert wines or very specific wines from certain regions, like
