Dry wines are wines with a maximum residual sugar content of 4 g/l or 9 g/l; the residual sugar content may only be 2 g/l higher than the total acidity.
Semi-dry wines contain a residual sugar content of 12 g/l, maximum 18 g/l. The sugar may then be a maximum of 10 g/l above the acidity. One tastes a slight residual sweetness. If the acidity is high, the wine can also taste "dry", but if it is low, it has a rather sweetish effect.
"Sweet" or "semi-sweet" are wines which have a maximum residual sugar content of 45 g/l and which exceed the maximum residual sugar content for semi-dry wines The wine then tastes significantly sweeter.
A wine is sweet if the residual sugar content is more than 45 g/l. The taste of sugar or other sweet wine ingredients is very obvious.
These wines are made from dried grapes. They can be dried up on the vine or after the harvest, by storing them on straw mats. The fruit sugar content of these berries is particularly high.
"Feinherb" is a taste designation that is not defined in the wine law. In most cases, semi-dry to sweet wines are described as "feinherb". However, dry wines can also be described in this way.
This is the driest variety with a maximum of 3 g/l residual sugar, also known as "brut zéro" in French.
This sparkling wine has a maximum of 6 g/l residual sugar.
With "brut" or also "herb" the residual sugar content is a maximum of 12 g/l.
The residual sugar content of this sparkling wine is between 12 and 17 g/l. In French this means "très sec" and the English say "extra dry".
A dry sparkling wine has between 17 and 32 g/l residual sugar content. In France they say "secco", in England "dry", the Italians like it "secco asciutto".
Sparkling wine has a residual sugar content of 32 to 50 g/l. French "demi-sec.", English: "medium dry" and Italian: "abboccato".
It becomes "mild", "doux", "sweet" or "dolce" when its residual sugar content exceeds 50 g/l.