Article in today's TRINK magazine:
[FurzTrocken](https://trinkmag.com/articles/whats-ger ... -of-course).
New term for me..."Fart Dry". Weingut Reis apparently uses it on it's label for some of their wines.
I see that for a wine in Germany to be labeled "trocken", it must be below 0.9% r.s. Which seems to me a bit on the sweet side. Except in the Franken region, there it 0.4% r.s. to be a "trocken".
Anyway, an interesting if not very profound article.
Tom