The concept of 'sweetness' in the world of wine scraps the norms, often leaving wine enthusiasts puzzled. Upon sipping, what appears sweet might not carry a high sugar content as you'd expect. In contrast, a 'dry' wine could even deliver hints of sweetness.

Primarily, residual sugar (RS)-the leftover natural grape sugars post-fermentation-measures wine's sweetness. However, other elements like acidity, alcohol, and tannins (for red wines) can twist how we perceive a wine's taste.

British author and wine expert Jamie Goode, PhD, in his book 'The Science of Wine From Vine to Glass', describes wine's sweetness as three-fold: sugar sensed by our tongue, the aroma and taste of ripe fruits, and the sweetness brought by alcohol.

Masterful wines achieve perfect equilibrium between sugar and acidity, with sugar adding richness and depth, while acidity imparts brightness and lightness. This synergy keeps the wine from feeling too dense or sickeningly sweet. Goode explains, "The world's celebrated sweet wines carry high sugar and acidity levels."

Interestingly, several grape varieties can create both delightfully sweet and refreshingly dry wines. Tasting each grape's dry and sweet interpretation with matching cuisine can help you discern how acidity and sugar interact with your palates, captivatingly diverse ways winemakers employ such grapes to match varied palates and moods.

Chenin Blanc, grown extensively in the Loire Valley, France, is renowned for its diversity. Produced in various styles, from the dry wines of Savennières to the luscious late-harvest wines of Vouvray and Coteaux du Layon, its adaptability also shines in dry styles under the South African sun.

Germany's well-loved Riesling, known for its intense acidity and bright aromatics, creates remarkable dry and sweet variations. The grape takes on a more full-bodied profile in the warm Alsace region of France, unveiling bold fruit flavours touched with spice and underpinned by minerality.

Meanwhile, Furmint, the star of Hungary's Tokaj region, is lauded for the flexibility shown in sweet and dry profiles. Famous for Botrytised wines-grapes affected by a beneficial fungus that intensifies their sweetness and complexity-Furmint is known for expressing its acidity and mineral structure uniquely.

Muscat, known for its evident floral and fruity notes, is made into both dry and sweet iterations. Gewürztraminer, cultivated for centuries in Alsace, France, and Alto Adige, Italy, is known for its distinct floral, ginger, and spice notes. Balancing the aroma and freshness, as winemakers note, is key to perfecting this type of wine.

In conclusion, the sweet and dry dichotomy of wines is not as clear-cut as it appears. The fusion of grape variation, winemaking techniques, and terroir factor into the creation of the broad spectrum of wines, making the world of wine a delicious soulful voyage worth exploring.