Dry wines are wines with less than fourteen grams of residual sugar per liter. A dry wine is any wine with less than 14% potential alcohol by volume and with not more than 14 grams in total residual sugar per liter. Any grape variety can be produced as a dry or off-dry wine – it’s the winemaker’s personal decision how sweet they want to make their final product. There are two elements of sweetness in wine, one that comes from adding sugar before bottling – sweet wines. And the other, which is naturally present in grapes – dry wines or botrytized wines with more complex flavors and aromas as a result. Dry wines typically range between 1 g/L (0%) and 0-10g/L (0-1%). Sweet wines are usually 10g/L or higher for the finished product before bottling, while most still range between 20 g/L to 24g/.04%.