The amount of the grape's natural sugar that is left in the wine after fermentation. Normally during fermentation all the sugar is consumed by the yeast and converted into alcohol, but a winemaker can use several methods to stop the fermentation artificially, thereby leaving some sugar in the wine. A dry white wine contains almost no residual sugar, while an off-dry white wine contains just enough—around 0.5% to 1.5%—that you can taste it. Anything above 2% is definitely sweet. See also chaptalization.