Stop Asking Your Sommelier for ‘Dry’ Wine

To get a better experience, it’s helpful to replace this misappropriated term “dry” with more precise language that describes the actual flavor profile or sensation you’re seeking. 

Let’s take them in turn:

The problem with requesting a “dry” wine is that it tells your sommelier very little about what you actually enjoy. Let’s say you’re in the mood for a light and refreshing white wine. Instead of asking for something “dry,” which could result in a broad range of options from a lean crisp Sauvignon Blanc to a richer Chardonnay, narrow it down by stating your preferences more clearly. For instance, if you want something zesty and bright, a good choice would be to request a “high-acid” wine like an Albariño.

Similarly, for red wine drinkers, asking for “dry” won’t give you the full picture. If you enjoy a wine with more structure and complexity, requesting something “full-bodied” or “tannic” will help. Alternatively, if you prefer something soft and easy to drink, asking for a “light-bodied” or “fruity” wine would guide the sommelier to offer options like Pinot Noir or Beaujolais.

There are instances where “dry” becomes relevant, specifically when you’re dealing with wines that might have residual sugar. Take Riesling, for example: it’s a grape variety known for its range, from bone-dry to lusciously sweet. If you’re ordering a Riesling and prefer it without sweetness, clarifying that you want a “bone-dry” Riesling is important, as the wine can often come in sweeter styles. Other varietals like Gewürztraminer also have the potential to lean toward sweetness, making the use of “dry” a more critical distinction.

However, the need to specify “dry” diminishes when you’re dealing with mainstream wines, which are usually fermented to dryness unless specified otherwise. Even sparkling wines, like Champagne, have clear labels to indicate sweetness levels, from “brut” (dry) to “demi-sec” (off-dry). Instead of focusing on whether a wine is dry, consider thinking more about the texture, acidity, and tannin levels—elements that truly shape the experience.

One of the most empowering things wine drinkers can do is to expand their vocabulary. This will not only help you better communicate your preferences but also help you discover new wines that fit your taste profile. When describing what you want, start thinking in terms of weight, texture, and flavors. Do you want a wine that’s light and fresh? Go for “crisp” or “high-acid.” Prefer something rich and velvety? Opt for “full-bodied” or “round.”

If you’re seeking recommendations for red wines, consider terms like “spicy,” “earthy,” or “smoky” for wines that have more depth and complexity. For white wines, “floral,” “citrus,” or “herbaceous” can be great starting points. This kind of language not only enhances your wine experience but also allows the sommelier to provide more tailored recommendations, ensuring that you’ll enjoy the wine you receive.

Next time you find yourself asking for a “dry” wine, take a moment to reconsider what you truly want from your glass. By being more specific and descriptive about your preferences—whether it’s crispness, acidity, tannins, or body—you’ll help your sommelier guide you to a wine that’s perfectly suited to your taste. Wine is an incredibly diverse and nuanced world, and understanding the language of wine will make your experience all the more enjoyable.

Ultimately, wine is about pleasure and exploration. So, don’t hesitate to engage your sommelier in conversation about what you like, and be ready to experiment with different styles and varieties. By moving beyond the simplistic request for a “dry” wine, you’ll open yourself up to a wider and more rewarding range of options.