![]() Nebbiolo - The king of Italian red wines, Nebbiolo is unusual in that it has both high acidity and high tannins. Grenache - Originally from Spain, where it’s known as Garnacha, this thin-skinned variety makes supple wines with red cherry aromas and flavors. Gamay - A light-bodied and fruity wine with minimal tannins, it’s a bistro favorite. Napa Valley Cabernet Sauvignon with grilled steakĪlost all red wines are dry, though specific producers may choose to include some residual sugar to please a particular customer base.Ĭabernet Franc - The genetic father of Cabernet Sauvignon, Cabernet Franc is lighter in body and tannins with brighter, more red-fruit and herbal flavors.Ĭabernet Sauvignon - The world’s most celebrated red wine offers rich berry and cedar flavors, as well as robust tannins.For example, Zinfandel with grilled chicken and Pinot Noir or Gamay with roast chicken. Pair the wine based on the preparation style and sauces, rather than the type of protein.Match the intensities of the wine and food-delicate with delicate, strong with strong.Pair full-bodied wines with full-bodied foods.If there’s wine in the dish, pour the same wine or one that’s very similar.But here are general guidelines that will make good pairings easy. Wine and food pairings can get very specific. ![]() For foods that include cooked tomato or tomato sauce, consider a wine with similar notes and acidity, such as Chianti Classico (Sangiovese).For delicate dishes, use a more delicate wine, such as Pinot Noir.For rich dishes, such as braised short ribs or lamb shank, a bold and fruity Zinfandel works nicely.The alcohol will evaporate during cooking.Ĭonsider matching the personality of the wine to that of the food. Don’t worry about the wine’s alcohol percentage.Nuances will disappear when the wine is heated. The wine doesn’t have to be expensive or complex.Avoid using wine with strong aromas and flavors of oak.Best dry red wines for cookingįor recipes that call for dry red wine, but don’t name a particular variety or region of wine, you can use most anything. Many of those have some crowd-pleasing sweetness. Other notable exceptions include some low priced red blends with proprietary names and no distinct origin. The primary exception is dessert wines such as Port, Vin Doux Naturel, or Ice Wine. How do I know if a red wine is dry or sweet?Īlmost all red wines are dry. Any sugar that isn’t fermented into alcohol is called “residual sugar” or RS. Normally, wine “ferments until dry,” meaning all the sugar has been consumed. During fermentation, yeast consume the juice’s sugar and produce alcohol. ![]() So, a glass of dry white wine will contain no more than two grams of sugar. Note that a generous, restaurant pour of wine is 187ml, one quarter of a standard bottle. They would refer to wine that has more than one gram, but less than nine, as “off-dry.” Wines that have no sugar at all are often referred to as being “bone dry.”ĭry wine contains much less sugar than many popular beverages. To them, dry wines have no more than one gram per liter of sugar. Wine professionals define dry wine even more specifically. In practice, however, most dry wines contain much less. No laws in the United States dictate how much sugar a dry red wine may have, however, in the EU, a dry wine may have up to nine grams of sugar per liter. ![]() Dry wines are the opposite of sweet wines. Dry red wine is red wine that contains little or no sugar.
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