cybercat > wrote:

>What is an example of a dry gevurtz?

A good producer Alsatian producer is Schulumberger.
(Yes, the same people who do oilfield equipment.)

If you want to be certain, you can research the residual
sugar -- anything under about 2% will be pretty dry
to most people's tastes. "Brut" Champagne is 1% to 1.5%.
I believe the EU limit for "dry" is 3.5% but that's
getting up there.

Then there's a subjective factor, where some flavors
come off as sweeter than others, and it varies from person
to person.

Steve