A "semi-dry" wine, often referred to in the context of wine tasting and wine descriptions, is one that has a slight sweetness to it, but not to the extent of a sweet wine. The term is used to describe wines that are on the drier side of the sweetness spectrum, yet still contain a noticeable amount of residual sugar. The perception of sweetness in semi-dry wines is balanced with acidity, making these wines more versatile and not overwhelmingly sweet.

The residual sugar content in semi-dry wines typically ranges from just above dry wine levels up to the point before wines are classified as semi-sweet. This sugar level is usually between 1 to 2% (10 to 20 grams of sugar per liter), but these thresholds can vary depending on local regulations, winemaking practices, and personal interpretation. Semi-dry wines can be white, rosé, or red, and they pair well with a variety of foods, especially those dishes that benefit from a slight sweetness to balance flavors, such as spicy cuisines or dishes with a bit of natural sweetness themselves.