Dry Wines

Dry wines are wines that contain little to no residual sugar, meaning that most or all of the grape sugars have been converted into alcohol during the fermentation process. The term "dry" in the context of wine refers to the absence of sweetness. 

1. No Residual Sugar: The defining characteristic of dry wines is the absence of noticeable sweetness. The fermentation process consumes the grape sugars, converting them into alcohol and carbon dioxide.

2. Crisp Acidity: Dry wines often have a crisp and refreshing acidity. This acidity contributes to the wine's structure, balance, and ability to pair well with a variety of foods.

3. Tannins (for red wines): In the case of red wines, dryness is also associated with the presence of tannins. Tannins are compounds found in grape skins, seeds, and stems that contribute to the wine's structure and mouthfeel.

4. Food Pairing: Dry wines are versatile when it comes to food pairings. They can complement a variety of dishes, from seafood and salads to poultry and red meats.

Examples of dry wines include:

• Sauvignon Blanc: A crisp and dry white wine with vibrant acidity, often exhibiting citrus and herbal notes.

• Chardonnay (unoaked): Unoaked Chardonnay wines are known for their clean and crisp profile without the influence of oak, showcasing the natural characteristics of the grape.

• Cabernet Sauvignon: A dry red wine with robust tannins and flavors of black fruits like blackcurrant and plum.

• Pinot Noir: A versatile dry red wine with lighter tannins, expressing red fruit flavors such as cherry and strawberry.