The language of wine contains a wealth of meanings that are not all too familiar, particularly the technical interpretations. The glossary describes and offers an explanation to the most common terms.
EU wine legislation has the following regulations for dryness: up to 4 g/l residual sugar, or up to a maximum of 9 g/l if the total acidity is no more than 2 g/l below the value of the residual sugar. It is perhaps easier to remember acidity + 2 (max. 9 g/l residual sugar).