What term describes the natural sweetness of a wine, often due to residual sugars?

The term that best describes the natural sweetness of a wine, often due to residual sugars, is "off-dry." This designation refers to wines that have a slight sweetness, generally perceived on the palate, but not overwhelmingly so. The presence of residual sugar in off-dry wines can enhance flavor complexity and balance the acidity, making the wine feel more rounded and approachable.

In contrast, the other terms highlight different levels of sweetness. "Dry" wines typically have little to no residual sugar and therefore lack sweetness. "Semi-sweet" wines contain more residual sugar than off-dry wines, making them distinctly sweeter. "Syrupy" refers to wines with a significant viscosity and sweetness, often overly sweet and thick, which would usually be more pronounced than what constitutes an off-dry wine. Thus, "off-dry" is the correct term to describe wines that exhibit a hint of natural sweetness without being fully sweet.