German for "dry".
The term trocken is regulated by the German wine law. A wine labeled trocken can either have:
- a maximum of 4 g/l of residual sugar
- a maximum of 9 g/l of residual sugar if the acidity level expressed in g/l is not more than 2 g/l less than the residual sugar (e.g. if a wine has 8 g/l residual sugar and the acidity is 6 g/l, then it is still dry. If the acidity level were 5.9 g/l this wine could no longer be called trocken).
See also: halbtrocken.