From a Wall Street Journal online article by Lettie Teague
There is no official definition of what constitutes a dry wine in the U.S. The amount of sugar left in the wine after fermentation or added afterward is, however, sometimes noted on a wine’s label, in grams per liter. According to Mr. Ramey, a wine generally considered dry would have less than 1 gram per liter RS (residual sugar), or 0.1%. Beyond that, a wine with 1% RS (10 grams per liter) is off-dry, and a wine at 3% RS (30 grams per liter) or above is sweet.
WHAT’S A DRY WINE? If this seems like a question with a straightforward answer, then you probably don’t work in a wine store or restaurant. Retailers and sommeliers tell me they are regularly asked to recommend dry wines by customers who don’t seem to know what they really want. These customers offer examples of the “dry” wines they favor—which often turn out to be technically sweet.
To read more click on the following link: https://www.wsj.com/articles/are-you-sure-that-wine-you-ordered-is-actually-dry-11566492508
The DuoPot’s premium glass body, pure and clear, is a new kind of visual sensation, while the clean chiseled stainless steel inside exudes sophistication and chic. Together, they emanate a quiet beauty that incites love at first sight. But the flippable filter design is really what all the raving is about, with its ability to brew coffee or tea with a simple twist of the wrist! No more hassles with switching your drinking apparatus. No more headaches with finding yet more storage space! Delight your life with ingenuous design and lose yourself in the joy of making that perfect cup.
Eating well on the Dame de Fer, a.k.a. the Iron Lady or Eiffel Tower, is tradition. When it first opened in 1889, there were already four restaurants on the first floor, tucked away in wooden pavilions. And to celebrate the landmark’s 130th birthday this year, three-Michelin-starred chef Frédéric Anton (of Le Pré Catelan in the Bois de Boulogne) will take the helm of the City of Light’s highest gastronomic destination, soaring 410 feet above the city.
While it may be unassuming, B.T.’s is hardly undiscovered. The lines get long, so time your trip to hit the smokehouse when it opens at 11 a.m. or during the late-afternoon lull. Order your meat to go, grab a beer at the convenience store next door, and park yourself on the hood of your car, the curb, or anywhere you can find a spot. It isn’t glamorous, but it is astonishingly good.
Paul Galloway is the collection specialist in Architecture and Design. He seems to know something about almost everything you could imagine in his field, whether posters, buildings, or chairs. And he’s always hungry. After years of careful lunch hour research, he’s put together what he calls his “peckish peregrinations”—easy and delicious spots around Midtown Manhattan to grab a good bite and eat outdoors. For a complete experience, we recommend pairing these spots with our 
“How would he describe water, then? It’s the stuff of life. A fantasia of flavour. It is the world in a glass. Riese’s water menus (yes, there are such things) offer everything from water “harvested from icebergs freshly carved off glaciers in the remote fjords” of Norway, to 600m-year-old prehistoric water from Australia. It is also, on occasion, a trifle pricey. A bottle of that glacier water will set you back $150.
Boomers Daily 