What type of red wine is extra dry?
February 6, 2010
I really hate alcoholic beverages that are sweet and/or have high sugar content.
I want to cut down on liquor and drink wine. What type of red wine is extra dry and not sweet?
I read the previous answers and some of them are kind of on the right track. the first thing to review is the term “dry.” in the wine world, “dry” is the opposite of sweet. but even most “dry” red wines have small amounts of residual sugar. the few wines that that don’t have any residual sugar are referred to as “bone dry.” i mention this because you need to be careful using the term “extra dry.” the term “extra dry” is used with sparkling wine and champagne to describe a sparkling wine or champagne that is, actually, semi-sweet. confusing, i know.
Again, just use the term “bone dry.”
The other thing to consider is that the persception of sweetness in wine is affected by the fruitiness and the acidity of the wine. generally, our brains associate fruitiness with sweetness — even though there might not be any sugar present. and the higher the acidity, the less sweet the wine will seem.
Therefore the sweetest wines will have some residual sugar, be very fruity, and relatively low in acid. the bone dry wines that are less fruity and higher in acid will be the most “dry” in sensation.
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6 Responses to “What type of red wine is extra dry?”
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Look for a stronger red (something like a Cabarnet, Malbec, etc…) that has been aged in oak for a long time. Generally a "reserve" or "reserva" depending on the language, has been aged in oak for 6 or 12 months, and a "grand reserve" for more. Those will be the driest wines you can find.
In addition, ask the person at the liquor store. They should have good knowledge of their products.
References :
Any red wine can be extra dry. Just ask about the sugar (brix) code…the lower the number, the dryer (0) being driest. Stick with Cabernet Sauvignon, Shiraz, Merlot.
References :
Wine expert.
Cab Sav
Merlot
Petit Sirah
Bardolino
Valpolicella
Little Black Dress puts out a dry red
those are the basic ones you’ll find. They do tend to vary in taste depending on the winery. You really need to just keep trying until you find one that you truly like.
References :
There a few that I know about but I’m far from an expert. Try any Cabernet Sauvignon, Zinfandel, Merlot and Pinot Noir. 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.
References :
Check this site out;
http://www.alcohol-stuff.co.uk/shop/dry-red-wine.html
Think of wine in terms of New World (USA, Australia, and South America) versus Old World (Europe). New World wines are generally sweeter, higher in sugar content and higher in alcohol due to warmer climates.
So, it sounds like Old World wine is your ticket. From a value perspective, Beaujolais (France) and Barbera d’ Asti (Italy) is a great starting point.
Cheers!
References :
i read the previous answers and some of them are kind of on the right track. the first thing to review is the term "dry." in the wine world, "dry" is the opposite of sweet. but even most "dry" red wines have small amounts of residual sugar. the few wines that that don’t have any residual sugar are referred to as "bone dry." i mention this because you need to be careful using the term "extra dry." the term "extra dry" is used with sparkling wine and champagne to describe a sparkling wine or champagne that is, actually, semi-sweet. confusing, i know.
again, just use the term "bone dry."
the other thing to consider is that the persception of sweetness in wine is affected by the fruitiness and the acidity of the wine. generally, our brains associate fruitiness with sweetness — even though there might not be any sugar present. and the higher the acidity, the less sweet the wine will seem.
therefore the sweetest wines will have some residual sugar, be very fruity, and relatively low in acid. the bone dry wines that are less fruity and higher in acid will be the most "dry" in sensation.
References :
i am a sommelier.