Mediumdry

Mediumdry is a descriptor used in beverage labeling to denote a moderate level of sweetness, most often applied to wine. It indicates that the wine contains noticeable residual sugar but is not as sweet as dessert wines. The term sits between dry (little or no perceptible sweetness) and sweeter styles such as demi-sec or off-dry wines. Because sweetness labeling is not standardized, the exact range for mediumdry varies by region and producer.

In practice, mediumdry is more commonly found in English-language markets and may appear on labels or in tasting notes as an alternative to off-dry or semi-sweet. It is conceptually similar to terms used in other languages, such as demi-sec in French or halbtrocken in German, though these terms are not exact equivalents due to differing labeling conventions and ranges.

Common contexts include white wines that balance acidity with a noticeable but not overpowering sweetness. Riesling, Gewürztraminer, and Pinot Gris are among varieties frequently produced in a mediumdry style, as are some sparkling wines or late-harvest wines where sugar remains a defining characteristic without dominating the palate.

For consumers, mediumdry can be understood best by considering residual sugar in grams per liter, acidity, and alcohol level, as these factors influence perception of sweetness. Because the term is not rigidly defined, tasting notes and producer recommendations are helpful for interpreting a specific wine labeled mediumdry. Food pairings typically include spicy cuisine, Asian dishes, and soft cheeses, where the sweetness can contrast with heat or balance acidity.