Dry Red Wine
If you are new to the world of red wines, you may
have heard a lot of terms used to describe many wines that look alike.
For example, in red wines, there are dry wines, and sweet wines, and it
seems a number of wines in between.
So what's the difference? Dry wines are wines that
have no sugar residue. The fermentation process that creates wine is a
process where the sugar in the grapes is broken down, and fermented, to
create the wine. Sometimes there are residual sugars in the wine, once
the fermentation process is complete. Other times sugars are added. The
more of these sugars there are, the sweeter the wine. But in order to
become a dry wine, those residual sugars have to be gone.
Dry wines are
considered more complex and sophisticated. The joy of drinking a dry
wine is that you can experience the amazing nuances of flavors that are
melded together. You can have tobacco, earth, chocolate, berry and
other flavors that are pure in the wine. It also is meant to meld with
the meal being consumed to create new flavors as the residual food
flavoring and wine are combined between bites.
When choosing a dry red wine, here are some tips:
Merlot – This is the baby of the dry red
wine family. It's considered the introductory red wine that has a
softer taste than many others, but can be pared well with meats and
fish.
Pinot Noir – A medium dry red wine that
pairs well with creamy sauces, spicy foods, and most meats.
Red Zinfandel - Considered a pasta wine, as it
pairs well with any tomato based foods or sauces. This is a heavy wine.
Cabernet Sauvignon – Meant to be paired
with red meat this is a very hearty wine that often has an oaky or
spicy flavor.
Shiraz or Syrah – These are the more
hearty red wines. They are paired with red meats for the best impact.
For information on the different types of dry red
wines, be sure to visit the red wine
guide. This features information on the popular types of red
wines and has information on how to make your own!
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