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Starting a journey into the world of wine can initially feel a bit daunting. It can get confusing with words such as ‘sweet’, ‘dry’, ‘tannins’, and ‘body’ thrown about. Let’s be honest; all you probably want to understand is what tastes good.
Dry red wine is one of the more popular styles of wine and refers to red wines that don’t taste as sweet as other styles. Dry red wines include Merlot, Tempranillo, Cabernet Sauvignon and Shiraz, each possessing different characteristics and flavours.
Discover our range of red wines.
What is a dry red wine?
The term ‘dry’ refers to the lack of sweetness in the wine.
A dry wine is one where almost no residual sugar remains after fermentation. All wine starts as grape juice, which is full of natural sugars. During fermentation, the added yeasts convert these sugars into alcohol. Many wines are fermented until nearly all the sugar is transformed into alcohol, leaving no noticeable sweetness, hence the term ‘dry’ wine.
If a winemaker wants an off-dry or sweet wine, they might stop the fermentation early, leaving some residual sugar.
Dry red wine characteristics
Many believe the combination of reduced sweetness, lots of tannins and high alcohol content are the main characteristics of a dry red wine. Yet, it’s not quite that simple.
A wine may sometimes be described as dry due to the drying sensation it creates in the mouth. However, this sensation has nothing to do with the wine’s sugar content. Instead, it’s connected to the amount of tannins in the wine. Tannins – natural compounds found in grape seeds, skins and stems – play a significant role early in the winemaking process. They contribute to the wine’s bitterness, while also forming its structure, providing a foundation for its flavours.
Wines with a high tannin content and low residual sugar levels don’t always go hand in hand, despite the perception that high-tannic red wine often tastes dry.
There’s also a misconception that dryness equates to high alcohol levels. While many dry red wines have a high alcohol content, falling within the 12% to 15% ABV range, sweet dessert wines can also be just as strong.
Despite the lack of residual sugar, dry red wines can still have sweet-tasting notes. Without the residual grape sugar, the natural fruit flavours come to the fore with many dry red wines.
It’s also worth mentioning that dry red wines are incredibly versatile regarding food pairings. They are an excellent accompaniment to hearty dishes, such as steak, roasts and aged cheeses, making them an excellent choice for a dinner party or a cosy night in.
Six popular dry red grape varieties
Several types of wine grapes create dry red wines that are known for their rich characteristics and wide range of flavours. Here are six of the most popular grape varieties:
1. Cabernet Sauvignon
Cabernet Sauvignon is one of the world’s most popular red grape varieties. Cabernet Sauvignon creates robust dry red wines, with the grape’s high tannin content making the wine seem even drier. These wines have dark fruit flavours of blackcurrant, black cherry and blackberry with notes of green pepper, spice and tobacco.
The grape is also used in blends including the world-famous Bordeaux red wines.
Full-bodied and rich, Cabernet Sauvignon pairs exceptionally well with rich and meaty dishes such as steak, beef casseroles, roast lamb and duck.
2. Merlot
Merlot, a versatile red grape type with its roots in France, produces smooth, medium to full-bodied dry red wines. Merlot wines burst with flavours of plum, black cherry, cedar, clove and bay leaf.
Typically smoother and softer than Cabernet Sauvignon, these dry reds pair beautifully with dishes such as roast chicken or robust vegetable stews.
3. Pinot Noir
Pinot Noir grapes are known for producing elegant dry red wines famous for their complex taste. While grown worldwide, the grape thrives in cooler climates. With a thinner skin than most other wine grapes, it makes smooth, light-bodied wines with a touch of sharpness.
The typical flavours of Pinot Noir range from raspberry, vanilla and cherry with earthy undertones. Pinot Noir is an excellent choice to pair with oily fish dishes such as salmon.
4. Malbec
Although native to South West France, Malbec has become the signature grape variety of Argentina. Malbec grapes typically produce full-bodied dry red wines with black fruit flavours of blackberry and plum and subtle notes of cocoa, tobacco and smoke.
Its rich, fruity profile complements red meats excellently, especially grilled steak and roast beef. Malbec also goes well with hearty stews, spicy sausages and dishes with robust sauces.
5. Syrah/Shiraz
Depending on where it's grown, Syrah can produce earthy and savoury or intensely fruity and spicy dry red wines.
The grapes are packed with plum, blackberry, black pepper and smoke flavours. Their high acidity makes Syrah wines a good choice for pairing with fatty meats such as lamb and beef, especially if accompanied by BBQ or plum sauces and sweet fruity glazes.
In Australia and South Africa, this grape goes by the name Shiraz, but this name is also used in other countries to indicate a richer, more full-bodied style of red wine.
6. Tempranillo
Tempranillo, Spain’s most famous red wine grape, is used in complex red blends and single-varietal dry red wines.
Dry red Tempranillo features flavours of plum and strawberries, sometimes with tobacco and leather notes from oak ageing. Its bold and versatile nature makes it an excellent match for grilled meats, particularly lamb or beef, as well as Spanish classics like paella. The wine’s earthy undertones complement aged cheeses, hearty stews and dishes with tomato-based sauces.
Dry red wine for cooking
Dry red wines can work magic in the kitchen, taking dishes to a new level. Adding dry red wine to your cooking can deepen flavours, tenderise meats and add a richness that is hard to replicate with other ingredients.
Dry red wines made from Cabernet Sauvignon and Merlot, shine in dishes that require slow cooking, such as stews, casseroles and ragùs. The wine’s acidity helps break down the meat, making it more tender and infusing it with a robust depth of flavour. Also, the wine’s tannins can balance these dishes’ rich, fatty components.
Dry red wine can also deglaze a pan after sautéing meats or vegetables. The wine lifts the caramelised bits stuck on the bottom of the pan, incorporating them into the sauce or gravy, creating a depth of flavour.
If you want to add a layer of complexity and sophistication to a dish, dry red wines are perfect for making sauces and marinades. The possibilities are endless, from a red wine reduction to enhance a grilled steak to a red wine marinade for a succulent roast.
About the author
Steve Rumble
When Steve first started writing for Laithwaites, dry rosé wasn’t a thing in the UK, the only Malbec we stocked was French and hardly any Brits could pronounce Rioja. Things have changed but Steve still loves telling the great stories behind our wines. He holds the WSET Level 4 Diploma and loves a good Provence pink or an oaky Chardonnay. Steve has sports writing experience and is our go-to writer for all things Laithwaites and England Cricket.
