Dry just means zero residual sugar (e.g. all the sugar in the grapes is fermented into alcohol). So a wine can be completely dry (zero residual sugar) but fruity, as with red Zinfandel or Italian Chianti (Sangiovese grape). These are typically dry reds than most people like because they are still fruit-forward. Malbecs, particularly from high-altitude Argentinian vineyards will be dry but fruity.
Many people consider "dry" is the astringent aftereffects of a wine that sucks all the moisture out of your mouth. That is referred to as "tannic" because red grape skins have a high level of tannin, a preservative (and the source of the term "tanning" leather.) Cabernet Sauvignon is typically rather tannic, as are Nebbiolo, some Shiraz, and Tempranillo. Merlot can be tannic (as a French Pomerol), but most American Merlots are vinted to be smooth. Tannins preserve the wine, but do break down over time, which is why tannic wines age well - the tannins preserve the wine while it mellows, and the tannins themselves decompose over time resulting in a smoother wine.
If you are looking for tannic, choose wines that are 3+ years old. The reds that are one year old (e.g. a 2021 or 2022) were probably made to be smooth and drinkable when young. You want a wine that would have been intended to cellar for a few years, which generally will be aged at the winery for a couple years before release.
Vivino is a website and an app that has pretty decent reviews and ratings and lots of reference info. I've been a wine fan for decades, but still use Vivino often.
Cabernet Franc--the peppery cousin of the cab! If there is one in the liquor store, it's usually mixed in with or at the end of the cabs. I found a store here that carries "The Franc" on a regular basis. Mmm.
I’m hardcore Malbec. Can’t stand anything made in America (it’s pumped full of sugar). Go to total wine and just get a few imports from various countries. Argentine/Spain/Italy are my favorites usually in that order.
Maybe a sherry'... Cheers fren... https://adrianysus.com/en/de-10-beste-droge-rode-wijnen-waar-moet-je-op-letten-bij-kopen-van-goede-droge-rode-wijn/
Thanks for the resource. I'll check it out.
One of many available but you're welcome... Cheers fren...
It's not dry but I have always loved a good Australian shiraz...very down to earth.
I just purchased a bottle. Going to give it a try.
Hope you enjoy...have a glass for me...cheers!
Lol. Will do :)
Did you like your Shiraz?
Interesting you mentioned that. I am drinking a glass of it right now lol. I do like it. I still would like to go even dryer if possible.
Dry just means zero residual sugar (e.g. all the sugar in the grapes is fermented into alcohol). So a wine can be completely dry (zero residual sugar) but fruity, as with red Zinfandel or Italian Chianti (Sangiovese grape). These are typically dry reds than most people like because they are still fruit-forward. Malbecs, particularly from high-altitude Argentinian vineyards will be dry but fruity.
Many people consider "dry" is the astringent aftereffects of a wine that sucks all the moisture out of your mouth. That is referred to as "tannic" because red grape skins have a high level of tannin, a preservative (and the source of the term "tanning" leather.) Cabernet Sauvignon is typically rather tannic, as are Nebbiolo, some Shiraz, and Tempranillo. Merlot can be tannic (as a French Pomerol), but most American Merlots are vinted to be smooth. Tannins preserve the wine, but do break down over time, which is why tannic wines age well - the tannins preserve the wine while it mellows, and the tannins themselves decompose over time resulting in a smoother wine.
If you are looking for tannic, choose wines that are 3+ years old. The reds that are one year old (e.g. a 2021 or 2022) were probably made to be smooth and drinkable when young. You want a wine that would have been intended to cellar for a few years, which generally will be aged at the winery for a couple years before release.
Vivino is a website and an app that has pretty decent reviews and ratings and lots of reference info. I've been a wine fan for decades, but still use Vivino often.
Agree with everything you said except I cant vouch for Vivino, but I will check it out.
Question: in whites, dry is considered not necessarily tannic but just lacking in sugar. The opposite of dry would be sweet.
So, wouldn’t an aged but sweet red (like Port) define the other end of the spectrum?
Thanks for this!
Learned something new!
Lets be real. If brix levels are not naturally met(including france) sugar is dumped in to compensate. Not just an American thing.
merlot
Red Zinfandel if you're trying to quit. That stuff is gross.
Cabernet Franc--the peppery cousin of the cab! If there is one in the liquor store, it's usually mixed in with or at the end of the cabs. I found a store here that carries "The Franc" on a regular basis. Mmm.
I’ll look out for it!
Bolla Merlot is a good comparison standard
I’m hardcore Malbec. Can’t stand anything made in America (it’s pumped full of sugar). Go to total wine and just get a few imports from various countries. Argentine/Spain/Italy are my favorites usually in that order.
Malbec is one of my favorites.