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Order of wines from sweet to dry Hi This is a grape variety originally grown in Germany and which has spread around the globe. It is picked in various stages of ripeness, even when overripe and 'rotten' (noble rot) and so has any amount of sugar in the juice, from slightly sweet to heavily loaded. Now, during fermentation sugar is converted into alcohol. If all sugar is consumed the resulting wine will be bone dry, of course. If fermentation is stopped at any point there will be residual sugar. The amount may vary from a few grammes per litre to up to 200 grammes per litre. It will be the wine maker who determines the optimum processing for any given batch of grapes. So with this background information you'll see that an answer for Riesling is impossible... However, almost all red wines are traditionally fermented dry or almost dry with RS (residual sugar) varying from 1 to 4 grammes per litre. You list something called Eyquem. If that should be d'Yquem it is one of the worlds sweetest and expensivest wines (200-400USD a bottle) If your Tokay is the real stuff from Hungaria it is probably very sweet too (we need label information) Muscat is often made in a sweet style. The rest is most likely all dry. hth Anders
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