Pair Pinot Noir with lamb, salmon, poultry, or anything with mushrooms for a prime sipping experience. It is one of the world’s oldest and most beloved red wines. The noir grape thrives in cooler climates and is thought to have originated in Burgundy, France. This wine boasts balanced raspberry, cherry, and mushroom flavors and a zing of acidity. Pinot Noir may be one of the light-bodied wines, but that doesn’t make its flavors anything less than complex. This wine tastes best with a hearty dish containing red meat. With notes of vibrant black cherries and tannins that lend to a fine leather and tobacco taste, this famously dry red is the core grape used in France’s Bordeaux blend. Here’s a list of some of our favorite classic dry red wines! Cabernet SauvignonĬabernet Sauvignon is a popular dry grape variety grown all over the world. The contrasting dark fruit flavors mixed with a peppery finish are common dry red wine characteristics experienced wine drinkers fawn over. Keep reading for a list of famous red wines on the dry side. You might experience a puckering sensation on the palate as these peppery tannins give dry red wine an astringent taste. Organic compounds and proteins like tannins will also make red wine taste drier, giving each glass an earthy flavor. Since a wine’s sweetnessdepends on its residual sugars, a red wine will taste sweet or dry depending on how much sugar is left behind during the fermentation process.ĭry red wine will contain less than 1% residual sugar, about 9-10 grams per liter. Let’s indulge our curiosity on all things dry red wine. But what makes a red wine dry, and what are the best ones for cooking and meal pairing? It’s difficult to resist that smooth tannic explosion on the palate when it comes to these two wines. When added to the sauce, a classic Italian wine like Chianti will bring out the bold spices of the herbs. Sipping an expensive Merlot with authentic spaghetti is something close to heaven. This will help to create a rich and flavorful sauce.īy following these tips, you can create delicious and complex dishes that will impress you and your guests.Everyone loves a dry red wine with a decadent, savory comfort meal. Use wine to deglaze the pan: When cooking meat, use wine to deglaze the pan and scrape up any browned bits on the bottom. As a general rule of thumb, use about 1/2 to 1 cup of wine for every 4-6 servings of food. Use just enough wine to add depth and complexity to your dish without making it too alcoholic or acidic. This will help to meld the flavors together and create a more complex and rich sauce or dish.ĭon’t add too much wine: While wine can enhance the flavor of a dish, too much wine can overpower it. Allow the wine to come to room temperature before using it.Īdd the wine early in the cooking process: Add the wine early in the cooking process so that it has time to reduce and concentrate with intense flavor. Use wine that is at room temperature: Avoid using wine straight from the fridge as it can shock the other ingredients and affect the flavor of your dish.

Avoid using “cooking wines” that are sold in grocery stores, as they often have added salt and preservatives that can affect the flavor of your dish. Good choices include Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, or Zinfandel. Choose the right wine: When selecting a wine to cook with, choose a dry red wine that you enjoy drinking.

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