Commit this to memory, because it's a winespeak term that you'll hear quite often: Dry is the opposite of sweet. Technically, it describes a wine that has less than 0.5% sugar content—so little you can't taste it, because almost all of the grape's natural sugar has been converted into alcohol during fermentation. The wine may have a fruity aroma, but it won't register as fruity-sweet to your taste buds, so don't confuse the two. Ninety-five percent of all wine is technically dry. Wine that is slightly sweet is referred to as off-dry. An aside, dry is also used to describe tannic and astringent red wines that leave your mouth feeling dry or puckery.