"DRY" WINE AND THIRST.

Rodney and Otamatea Times, Waitemata and Kaipara Gazette, 20 September 1911, Page 7

"DRY" WINE AND THIRST.

There is a curious lay impression, that the so-called "dry" wine conduces to thrist, a literal meaning, no doubt, being associated with the word "dry." Applied to wine,, the word "dry" really means, of course* free from juice which implies sugar. As sugar disappears in a wine by the continuance of fermentation, the acid character of the fluid comes into evidence. The ''driest" of all wines is claret, and that is why so many people regard it as a sour or acid wine, there being practically no sugar present to balance the acidity. Sound claret is the least acid of wines and the least sugary, but no complaint is made against it that it is thirst-producing. Champagne is just as acid as, if not more so than, claret, but contains more sugar, and it is champagne which is commonly accused of giving rise to a considerable thirsty feeling. A dry champagne contains not more than 2 per cent., and a reputed pint would not contain more than onefifth of an ounce of sugar, which is less than many people use in a cup of tea or coffee. Champagne, however, so often leaves a thirsty feeling that there must be some reason why that wine should be distinguished from other wines in having this post effect. The sparkling quality of champagne, perhaps, coupled with the sugar contents, is probably a factor.