What characteristic defines a wine as "dry"?

A wine is defined as "dry" primarily by the absence of residual sugar, which means that the perception of sweetness is significantly low or absent during tasting. This occurs in wines where the fermentation process is complete, and the yeast has converted most sugars into alcohol, leaving little to none behind. Tasters will often describe a dry wine as having a more pronounced emphasis on acidity, tannin, and flavor nuances instead of any lingering sweetness.

In the other contexts presented, the characteristics mentioned do not inherently define a wine as dry. The absence of acidity is not a desired quality in wine; indeed, acidity often enhances the overall profile of a wine, contributing to its balance and freshness. Similarly, carbonation is a hallmark of sparkling wines such as Champagne and Prosecco, and doesn't impact the dryness of a still wine. A wine lacking flavor could be undesirable and does not relate specifically to the concept of dryness. Thus, the key determinant for a wine being classified as dry is the inability for tasters to detect residual sugar.