Sweet vs. Dry: What It Really Means (and Why It Matters)
What Is Sweet, Anyway?
You swirl. You sip. You say, “Mmm, sweet!” But is it really—or just fruity?
Most wine lovers mix up sweetness and fruitiness—and we don’t blame them. A wine can taste ripe or lush without a single gram of sugar. That’s the magic (and mystery) of wine.
So let’s break it down. Because knowing what “sweet” really means isn’t just wine trivia. It’s how you find wines you love.
Not-So-Sweet Confusion
“Is this wine sweet?” It’s one of the most common questions we hear in the tasting room.
And fair enough– sweet means different things to different people. A buttery Chardonnay might feel sweet because of its creamy texture. A bright, citrusy Riesling might taste dry even if it has a little sugar left behind.
So let’s clear it up: this isn’t a list of “sweet wines.” It’s your guide to what sweetness actually means—and how to spot it in a glass.
The Truth About Sweetness
Sweetness in wine = residual sugar. That’s the natural grape sugar left behind after fermentation. More sugar = sweet. Little to none = dry.
But taste is more complicated than that. Acidity can sharpen or soften your impression. Alcohol can add richness. Tannins (those grippy, tea-like textures in red wines) can dry out your palate. And fruit-forward flavors can trick your brain into thinking “sweet.” So yes, a wine can be dry and still taste juicy. Or be sweet but finish crisp.
In short? It’s not about what you think you taste. It’s what’s actually in the glass.
The Sweet-to-Dry Spectrum
A fast, no-fluff guide to how wines stack up.
Bone Dry
– Think: ultra-clean, no sugar, high acidity
– Wines: Albariño, Brut Sparkling, Sauvignon Blanc
– Maryhill Pick: Columbia Valley Albariño (lime zest, sea breeze, and zero sweetness)
Dry
– Most wines you drink fall here—even the fruity ones
–Wines: Cabernet Sauvignon, Chardonnay, Pinot Grigio, Pinot Noir, Tempranillo, Sangiovese
– Maryhill Pick: Winemaker’s Red (smooth, structured, and dry all day)
Off-Dry
– A touch of sweetness, especially noticeable in low-acid wines
– Wines: Pinot Gris, Riesling, Rosé, some Viogniers, Gewürztraminer, Beaujolais
– Maryhill Pick: Rosé of Sangiovese (ripe strawberry, fresh acidity, hint of sweetness)
Sweet
– Dessert territory: noticeable sugar, richness, or high acidity to balance
– Wines: Moscato, Late Harvest, Port-style reds
– Maryhill Pick: Vintage Port Proprietor’s Reserve (deep, bold, and rich enough to linger)
How to Spot Sweetness on a Label
Look for keywords.
Dry, Brut, Sec = minimal to no sugar
Demi-Sec, Sweet, Late Harvest = sugar’s sticking around
Want the numbers?
0–1 g/L = bone dry
1–10 g/L = dry to off-dry
10+ g/L = medium to sweet
Still not sure? Taste it. Trust your palate. That’s what really counts.
Still Not Sure What You Like? Come Taste.
You don’t need a textbook. You don’t need a chart. You just need a glass—and someone to walk you through it. Our tasting room teams are here to help you explore the spectrum, discover your palate, and uncork something new.
We’ll be here with the right pour.
BONUS: THE WHITE LOTUS SWEET-TO-DRY WINE CHART
A wine personality guide featuring the most unhinged vacationers on TV.
Because wine, like people, can get weird under pressure.
SWEET
White: Moscato
Character: Chelsea 
Light, fruity, juicy, and maybe too trusting for her own good. Chelsea is the Moscato of the group—bubbly, bright, and deceptively harmless… until she’s halfway through her third glass and casually brings up your full astrological birth chart. Rising sign included.
OFF-DRY
Red: Beaujolais
Character: Rick 
Rick is the Beaujolais of the bunch—light, charming, and one passive-aggressive conversation away from losing it in the infinity pool. Notes of spice, florals, and emotional fragility. Drinks easy. Unravels easier.
DRY
White: Pinot Grigio
Character: Jaclyn Lemon
Crisp. Polished. Efficient. And still quietly competing with everyone at the table. Jaclyn is Pinot Grigio in yoga pants—cool-toned, high-functioning, and oddly refreshing once you accept that every compliment is also a critique.
BONE DRY
Red: Cabernet Sauvignon
Character: Timothy Ratliff 
Timothy is the wine you serve at a tense family dinner—bracing, herbal, and 100% judging your seating chart. He’s got backbone, edge, and a spreadsheet for every emergency. Except the one he caused. Also, maybe don’t let him pour.
SAVORY / EARTHY
White: Oaked Chardonnay
Character: Vera
Grounded, generous, and always ready with essential oils and the Wi-Fi password. Vera is an oaked Chardonnay—warm, layered, and absolutely in control. She can de-escalate a murder meltdown while locating your third chakra.
SPARKLING
Wine: Traditional Method Sparkling
Character: Violet Ratliff
Violet sparkles—and expects you to do the same. She’s crisp, stylish, and slightly terrifying in a tasteful caftan. Under the bubbles? Strong opinions, several pearls, and a tendency to correct your grammar mid-toast.
Cheat Sheet: Decode Wine Jargon
Lost in wine-speak? You’re not alone. But don’t sweat it—we’ve crafted this cheat sheet to help you decode the jargon:
Acidity: The zing or brightness that makes your mouth water. (Think the crisp green apple notes in Maryhill’s Sauvignon Blanc).
Bouquet: A fancy term for all the smells in the wine. (Floral, fruity, or earthy notes, like in Maryhill’s Pinot Noir).
Finish: The lingering flavor after you sip. The longer, the better. (A Maryhill Syrah might leave a peppery finish that lasts).
Notes: The specific flavors or scents you taste or smell. (Like the blackberry or vanilla in Maryhill’s Merlot).
Oak: The vanilla or spice flavors from aging in barrels. (Maryhill’s Chardonnay often showcases this creamy, toasty flavor).
Body: The wine’s weight—light, medium, or full. (Maryhill’s Albariño is light; their Malbec is full-bodied).
Dry: No sweetness here, just pure wine. (Maryhill’s Dry Rosé delivers crisp and clean flavors).
Terroir: The vineyard’s soil, climate, and vibes, bottled up. (Taste the volcanic influence in Maryhill’s Columbia Valley wines).