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2. Classification of wine - Wikipedia

   en.wikipedia.org/wiki/Classification_of_wine

   Within the European Union, the term "wine" and its equivalents in other languages is reserved exclusively for the fermented juice of grapes. [4]In the United States, the term is also used for the fermented juice of any fruit [5] or agricultural product, provided that it has an alcohol content of 7 to 24% (alcohol by volume) and is intended for non-industrial use. [6]

3. Trocken - Wikipedia

   en.wikipedia.org/wiki/Trocken

   Trocken, German for dry, is a classification of German wine that indicates a wine that is dry rather than off-dry (halbtrocken), sweeter (lieblich) or sweet (süß). Trocken wines are not devoid of residual sugar, but have, at most, a few grams per liter, which can be perceptible but is not overtly sweet.

4. Lists of wines - Wikipedia

   en.wikipedia.org/wiki/Lists_of_wines

   View history; Tools. Tools. move to sidebar hide. Actions Read; Edit; View history; General ... This is a list of wine-related list articles on Wikipedia. Wines by ...

5. Wine tasting descriptors - Wikipedia

   en.wikipedia.org/wiki/Wine_tasting_descriptors

   Dirty: a wine with off flavors and aromas that most likely resulted from poor hygiene during the fermentation or bottling process. [11] Dry: a wine that is lacking the perception of sweetness. [2] [13] Earthy: this can mean a wine with aromas and flavor reminiscent of earth, such as forest floor or mushrooms.

6. 15 Whole Foods Wines For $20 or Less

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7. Chenin blanc - Wikipedia

   en.wikipedia.org/wiki/Chenin_blanc

   Chenin blanc can be a very versatile player in food and wine pairings, but the wide range of wine styles needs to be taken into account. Lighter, dry styles can pair well with light dishes such as salads, fish, and chicken. The sweeter styles of Chenin blanc can balance the spicy heat of some Asian and Hispanic cuisines.

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9. Dryness (taste) - Wikipedia

   en.wikipedia.org/wiki/Dryness_(taste)

   Dryness is a property of beverages that describes the lack of a sweet taste. [1] This may be due to a lack of sugars , the presence of some other taste that masks sweetness, or an underabundance of simple carbohydrates that can be converted to sugar by enzymes in the mouth ( amylase in particular).