semidry

Semidry is a term used to describe a level of sweetness in beverages, primarily wine, that sits between dry and sweet. It indicates perceptible sweetness balanced by acidity and alcohol, rather than a dessert-like sweetness. The term is often synonymous with off-dry, though exact definitions vary by region and producer.

In wine, semidry character arises from residual sugar left after fermentation. The amount of sugar can vary, but semidry wines generally have more than a dry wine but less than a fully sweet wine. Perception of sweetness is influenced by acidity, body, and alcohol; high acidity can make a semidry wine taste crisper, while low acidity can emphasize sweetness. Regions and labels may use different terms: in German labeling, halbtrocken or feinherb are common indications of semidry; in English-speaking markets, off-dry or semidry is used.

Common examples include Riesling, Gewürztraminer, and some Muscat or fruity blends that carry noticeable but not overpowering sweetness. Semidry wines are often paired with spicy dishes, certain appetizers, or soft cheeses, and can be enjoyed as an aperitif or dessert counterpoint depending on the style.

Other beverages occasionally described as semidry include certain fruit-based ciders or sake styles where fermentation leaves some residual sugar, though the terminology is far more common in wine. When evaluating a semidry wine, it is helpful to consider the label for residual sugar and to assess the overall balance with acidity and alcohol rather than sweetness alone.