Sweetness in wine comes from remaining grape sugar — called residual sugar — that the yeast has not converted into alcohol. The more residual sugar, the sweeter the wine tastes. Dry wine has under 4 grams per litre of residual sugar and is perceived as dry. Off-dry wine has more sugar and a noticeable sweetness, while dessert wine can have very high levels.

Important point: a fruity wine does not have to be sweet. Fruity aroma is an olfactory experience and has nothing to do with residual sugar. Many dry red wines with rich fruity aromas are mistakenly perceived as sweet. Train yourself to distinguish between fruity scent and actual sweetness on the palate.