from the GNU version of the Collaborative International Dictionary of English
- adj. that in which the saccharine matter and fermentation were so exactly balanced, that they have wholly neutralized each other, and no sweetness is perceptible; -- opposed to
sweet wine, in which the saccharine matter is in excess.
Sorry, no etymologies found.
The brandade was a masterpiece, and Pardon had served a dry wine from somewhere around Nice, which went miraculously with the fish.