Overall Impression
A mead without significant residual sweetness, allowing more of the natural honey aromatics to be appreciated without the associated sweetness of raw honey. Lower levels of sweetness may allow more of the fermentation, conditioning, and aging bouquet to be perceived. Has a similar balance, body, finish, and flavor intensity as found in the full range of dry white wines.
Appearance
Good to brilliant clarity. Greater clarity is more desirable. Any bubbles, foam, head, or effervescence is based on the declared carbonation level. Color as derived from declared honey varieties, but often pale straw to gold. Greater color vibrancy and brightness is more desirable.
Aroma
Subtle to noticeable honey aroma, reflective of declared varietals. Significant honey aromatics or an impression of sweetness should not be expected. The aromatics from honey are more about the floral, fruity, spicy, and other notes derived from honey rather than the aroma of unfermented, raw honey sweetness. The lower levels of sweetness allow the fermentation bouquet and age character to be more noticeable. Stronger meads may have a light, spicy alcohol note. Carbonated meads tend to express more aroma.
Flavor
Subtle to noticeable honey character, reflective of declared varietals. Flavors similar to fermented honey aromatics in the aroma. Dry, soft to crisp finish, but does not have to be completely devoid of sweetness. Residual sweetness levels are minimal to none. Acidity may be more noticeable but should not be overly sharp or biting. Tannin may make the mead seem drier. Harsh, unpleasant, or excessively sulfury or yeasty fermentation characteristics are undesirable.
Mouthfeel
Body is generally light to medium, but should not seem watery. Stronger meads may have a fuller body and warmth. Sensations of body should not be accompanied by noticeable residual sweetness. Carbonation as indicated by declared level, from still to sparkling.
Characteristic Ingredients
Honey of any source. Varietal honeys are expected to exhibit distinctive characteristics associated from those declared varieties.
Entry Instructions
Entrants must specify sweetness, carbonation, and strength levels; sweetness is restricted to dry in this style. Honey varieties may be declared.
Comments
May seem more wine-like than other mead types since the sweetness associated with honey is largely absent. Dry mead can place more emphasis on the residual fermentation characteristics of the honey and yeast, as these are the primary means of adding complexity.