Which of the following best characterizes a dry wine?

A dry wine is characterized primarily by its low residual sugar levels and the absence of perceivable sweetness. In the world of wines, dryness refers specifically to the absence of sugar; therefore, a wine labeled as “dry” will typically have less than 1% residual sugar. This lack of sugar allows the other elements of the wine, such as acidity, tannins, and fruit flavors, to come forward without being overshadowed by sweetness.

High acidity and fruity notes can indeed be present in dry wines, but they do not define dryness itself. Similarly, rich aromas and a heavy body can exist in both dry and sweet wines, as these characteristics are more related to the style, grape variety, and winemaking process rather than the wine's dryness. While some dry wines may have low tannins, this is not a defining characteristic across the board.

Thus, the defining trait of a dry wine is its low residual sugar level which contributes to a tasting experience that favors acidity and other flavor notes, rather than sweetness.