In preparation for an upcoming nerd conference (this year’s is in DC), I’m nerding out. Here’s something I’m sure you’re all desperate for – an Austrian residual sugar chart!
Austrian Term | English Translation | Amount of Residual Sugar |
Trocken | Dry | Up to .9%…provided that the total acidity is no more than .2% less than the residual sugar content |
Extra Trocken | Extra Dry | Up to .4% |
Halbtrocken | Semi Dry | Up to 1.2% |
Lieblich | “Charming” | Up to 4.5% |
Süss | Sweet | Over 4.5% |