what are dry red wines

Dry red wines are red wines that contain little or no sugar, making them the opposite of sweet wines. During the fermentation process, yeast consumes the juices sugar and produces alcohol, resulting in a wine that is "fermented until dry," meaning all the sugar has been consumed. Any sugar that isnt fermented into alcohol is called "residual sugar" or RS. Dry red wines typically contain less than 1% residual sugar, about 9-10 grams per liter. Some examples of dry red wines include Cabernet Sauvignon, Pinot Noir, Merlot, Zinfandel, Malbec, Syrah, Sangiovese, and Tempranillo. These wines are often used in cooking and are known for their earthy flavors and pronounced tannins, which give them an astringent taste. Classic food pairings for dry red wines include pasta in a red sauce with Sangiovese, grilled steak with Napa Valley Cabernet Sauvignon, seared salmon with Pinot Noir, and meat with tannic red wines. Some well-known dry red wines produced in America include Cabernet Sauvignon, Merlot, Pinot Noir, and Zinfandel. Overall, dry red wines are characterized by their lack of sweetness and are popular choices for those who prefer wines with earthy flavors and pronounced tannins.