Which term is used to describe wines with unnoticeable sweetness?

The term used to describe wines with unnoticeable sweetness is "dry." When a wine is labeled as dry, it means that there is little to no residual sugar remaining after fermentation, making the sweetness not perceptible on the palate. This character is a key element in many wine styles and is often sought after in various wine types, particularly in whites and reds, where balance with acidity and other flavor components is desirable.

In contrast, "medium" would suggest a moderate level of sweetness, which would be noticeable on the palate. "Sweet" specifically indicates a higher level of residual sugar, resulting in a distinctly sweet flavor profile. "Fortified" refers to wines that have had extra alcohol added, typically to stabilize them or enhance their flavor, and does not directly relate to sweetness level; fortified wines can be dry or sweet depending on the specific product.

Understanding the distinctions among these terms is crucial for wine tasting and classification, as they help in identifying the styles and characteristics of different wines.