Busting wine terminology myths

Peter Christen, Panacea Estate, Tarrangower Times

The crispness of winter mornings has well and truly arrived at Panacea Estate. As the vines rest in their winter dormancy, I find myself warming my hands on a mug of coffee before stepping into the vineyard, the mist still clinging to the rows. As I look out and see Lake Cairn Curran slowly getting lower, and how dry the winter has been, it has made me think of the range of terminology and different meanings for the same word in different settings.

It’s during these tastings that I’m often reminded how confusing wine language can be—especially one of the most misunderstood words of all: dry, and a long time ago being guilty of not being willing to ask what this meant as wine was, well, wet.

Ask someone what a ‘dry wine’ is, and you’ll often hear a mix of answers:

• “It makes my mouth feel dry.”
• “It’s when the wine is strong.”
• “It’s just not sweet.”

The truth? ‘Dry’ in wine simply refers to the absence of residual sugar. A dry wine has fermented fully, meaning the yeast has consumed almost all the grape sugars and turned them into alcohol.

That’s why both a delicate dry Riesling and a bold dry Shiraz can wear the same label—even though one might feel crisp and citrusy while the other is deep, full, and warming.

It’s not about weight, power, or even the mouth-drying effect of tannins—it’s about sugar levels.

At Panacea Estate, all of our wines are made in a dry style. Even our Rosé or Little Red, with its soft berry notes and refreshing finish, is technically dry. People are often surprised because fruity flavours can trick the palate into thinking the wine is sweeter than it really is.

Recently, while tasting through our French oak–aged Shiraz in the barrel room, I was reminded just how much language shapes perception. A visitor asked if the Shiraz was “too dry” for them. After a chat and a sip, they were pleasantly surprised—they found it lush, velvety, and smooth.

That’s part of what I love about being a small winery: I get to have these conversations directly, demystifying the jargon and helping people simply enjoy what’s in the glass. For me, wine shouldn’t be intimidating—it should be something that brings people together, whether you know every technical detail or you just know what makes you smile.

Next time you’re choosing a bottle, don’t be put off by the word ‘dry.’ Think of it as a sign that the wine isn’t sweet, and then trust your palate to guide you from there.

And stay tuned—next week, we’ll add to this conversation by exploring dosage, the practice of adding sugar to sparkling wines and all the labels and names that can come from this. It’s one of those fascinating exceptions where ‘dry’ isn’t quite so straightforward, and I can’t wait to share how we approach it at Panacea Estate.

In the meantime, I’d love to hear from you: what’s the most confusing wine term you’ve come across? Share your thoughts with us on social media, reach out to the editor or better yet—come by Panacea Estate, taste a few styles, and see what ‘dry’ really means for yourself.

Curious about winemaking? Have a question for Peter? Send it to editor@tarrangowertimes.com.au and we’ll make sure it reaches him—your question might even inspire his next column!

This article appeared in Tarrangower Times, 22 August 2025.