“Dry” Wine

I was asked something I can’t answer. Why is wine with little or no residual sugar called dry wine? Anyone have a clue?

I think the answer is "no - nobody has a clue", and not just on this forum. But I would love to be proved wrong.

This link doesn't really help with an answer, but you might find it interesting
http://answers.google.com/answers/threadview?id=709617

[Robin Garr]

I've always assumed that we stole it from the Frenchies, assuming that "sec" came first. Why did they come up with it? I've never been able to find anything definitive on this, although it sort of makes intuitive sense in terms of the comparative mouthfeel of dry and sweet wines. I'm stepping out on thin ice here. I do have a new Larousse Wine (in English). I'll look later and see if there's any etymology in there.

Exactly so, Robin, dry is a translation of the French sec. But why the French used the word sec is not clear.

[David M. Bueker]

Because “sex” would have been too obvious?

The term "dry" is also used to describe something that is lacking.
A cow that doesn't give milk is a "dry cow".

Salute

Dry wine can be a bit acidic, like dry humor. But my observation is hardly authoritative.

You want dry and acidic? Try a newly released Oz Riesling!

So that's what the Wiz has the munchkins doing these days!

Okay, guys, here we go! French "sec" from Latin "siccus" from Greek "skleros", meaning hard. The latter is used in ancient Greek texts to describe a wine that is the opposite of round and supple, tart and with high alcohol. Do all linguists agree with me? No. But this is my reply, right?

Greetings from Sweden / Fredrik L

Do all linguists agree with me? No.

Do ANY linguists agree with you? Smiley noted, so I guess not. But I am genuinely interested,

Most linguists could not care less, I am afraid. (Most are not that interested in etymology at all, a fact which often surprises laymen.) I have however discussed the issue with a couple of colleagues, and they agree that my suggestion seems reasonable. "Skleros" is indeed used for dry wines and there is a metathetical link between it and "sec", although the latter directly derives from "siccus".

I can not say that I "know" and most certainly not that I can "prove". I only "think" which of course is the primary level, but as long as nobody refutes it!

Greetings from Sweden / Fredrik L

Thanks Fredrik!

Fredrik's explanation seems convincing to me.

I even wonder whether "dry", "sec", "siccus"....was not originally rather pejorative. Of course it has gone the other way nowadays with most white wines being described in degrees of "dry", e.g. Auslesen being described by CT as "off-dry" .