“Trocken” (/trō-ken/) is the German word for “dry” and Germans use it in exact same way English speakers do to describe wine. It means the wine is in the category with the least sweetness. Over the last several decades, Americans seem to have developed a notion that German wines, riesling in particular, are characteristically sweet. Many of the best German wines are dry, however. In fact, the largest category is by far the driest. In 2011, over 41% of all German wine was trocken. To be classified as a trocken wine, the wine cannot have more than nine grams of residual sugar per liter (“g/L”) and cannot even have more than seven if the wine does not have at least enough acid to be within two g/L of the residual sugar. So if a finished wine has eight g/L of residual sugar but only has five g/L of acid, the wine is considered halbtrocken (/hallp-trō-ken/).