Article in today’s TRINK magazine:
FurzTrocken.
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
In Germany this is a completely normal expression for a wine without any residual sugar that can be tasted. Common in wine talk at tastings, written on a wine label it’s apparently a somewhat coaxing attempt to get young people interested in wine.
My understanding is that the threshold for tasting sugar in wine is 0.5%. Of course, the acidity in the wine skews things.
Tom
German is such a lyrical and romantic language.
it is a sensory impression, not an analytical one.