Do you prefer your January—and your wine—dry?
When it comes to wine, "dry" is one of the first terms we learn. But what does it actually mean? And how can understanding dry wines help you elevate your meals and impress your guests?
This Dry January, we’re taking a closer look at what makes a wine dry. In this guide, we’ll break down the misconceptions, highlight popular dry white and red varietals, and offer pairing suggestions to help you enjoy your favorite wines to their fullest potential.
Because Dry January in our humble opinion doesn’t have to mean giving up your favorite glasses of wine—in moderation, it’s about discovering something new.
So what kind of dry January do you prefer?
Skip to:
- What Does "Dry" Really Mean?
- Dry Wine Myths Debunked
- The Science Behind Dry Wines
- Popular Dry White Varietals
- Dry Red Wines Worth Exploring
- Dry Wines and Dieting
- Cooking with Dry White Wines
Spoiler: get ready to feel this kind of way after learning everything you need to know about dry wine.
What Does "Dry" Really Mean?
Many of us wine drinkers use "dry" colloquially, equating it with specific tastes and textures. However, in wine-speak, "dry" has a more precise meaning - it simply means a wine without residual sugar that isn't sweet. The less sugar remaining, the drier the wine. It's not about the taste or the mouthfeel, but the actual sweetness level.
Dry Wine Myths Debunked
Myth #1: Dry means bitter
While some wines can have a slightly bitter edge, particularly those with high tannin levels, this is not a defining characteristic of all dry wines. Especially when talking about whites which can be crisp, refreshing, and taste fruity without any hint of bitterness. In fact, many dry wines can have subtle sweet fruit notes, but they are not perceptibly sweet like dessert wines.
Myth #2: Dry wines have no sugar
Even though dry wines are fermented until most of the grape sugars have been converted to alcohol, there are still trace amounts of residual sugar left behind. However, these levels are so low (usually less than 4 grams per liter) that they don't contribute any perceptible sweetness to the wine.
Myth #3: Dry wines are high in alcohol
While it's true that dry wines can have higher alcohol levels than sweet wines (since more of the grape sugars have been fermented into alcohol), this isn't always the case. Many dry wines, particularly those from cooler climates, can have moderate alcohol levels in the 11-13% range.
The Science Behind Dry Wine
Fermentation and Residual Sugar
During fermentation, the yeast has a grand feast on the natural sugars in the grapes, converting them into alcohol. For a dry wine, the yeast is allowed to munch away until there's little to no sugar left. For a sweet wine, the winemaker stops the fermentation process earlier, preserving some of that natural sweetness.
As mentioned before, a common misconception is that dry wines pack a bigger alcoholic punch. But the alcohol level doesn't actually indicate the dryness. You can have a high-alcohol sweet wine or a lower-alcohol dry wine. The true indicator is the residual sugar content.
Popular Dry White Varietals
Dry white wines come in a wide range of styles and flavor profiles, each with its own unique characteristics. Let's take a closer look at some of the most popular dry white wine varietals.
Sauvignon Blanc
Tasting notes: Think freshly mowed grass, zesty citrus, and a hint of tropical fruit.
Acidity: High enough to make your mouth water.
Fun fact: Sauvignon Blanc is one of the few wine grapes that can have a distinct aroma of cat pee! But don't worry, this characteristic is often described as "blackcurrant leaf" and is considered a desirable trait in many Sauvignon Blancs.
Pinot Grigio
Tasting notes: Crisp green apples, honeysuckle blossoms, and a squeeze of lemon.
Acidity: A refreshing medium-high.
Fun fact: Pinot Grigio and Pinot Gris are actually the same grape variety! The difference in name comes from the Italian (Grigio) and French (Gris) words for "gray," referring to the grayish-blue color of the grapes.
Chardonnay
Tasting notes: Ranging from crisp green apple to ripe tropical fruits, depending on the style.
Acidity: Medium to high. Aging potential: Some styles, particularly those aged in oak, can evolve beautifully over 5-10 years.
Fun fact: Chardonnay is a chameleon of the wine world. It can be lean and minerally when grown in cooler climates like Chablis, France, or rich and buttery when aged in oak barrels in warmer regions like California.
Riesling
Tasting notes: Ranging from bone-dry to sweet, with flavors of green apple, citrus, peach, and honey.
Acidity: High acidity, which helps balance any residual sweetness.
Aging potential: Can age remarkably well, developing complex flavors of petrol and honey over decades.
Fun fact: Riesling is often misunderstood as always being sweet, but many Riesling wines are actually dry or off-dry. German Rieslings, in particular, can range from bone-dry (Trocken) to lusciously sweet (Trockenbeerenauslese), with several levels of sweetness in between. Don't let the stereotype fool you – there's a Riesling to suit every taste from dry to sweet.
Assyrtiko
Tasting notes: Lip-puckering lemon, a sprinkle of sea salt, and a mineral backbone.
Acidity: Sky-high and unapologetic.
Fun fact: Assyrtiko is a Greek wine grape that thrives in the volcanic soils of Santorini. The vines are often trained into basket shapes to protect the grapes from strong winds and harsh sun, resulting in a wine with concentrated flavors and high acidity.
Dry Red Wines Worth Exploring
Prefer red wine? While white wines often steal the spotlight when it comes to dry styles, there are plenty of red wines that also fit the bill. Here are a few dry red varietals to add to your tasting repertoire:
Cabernet Sauvignon
Tasting notes: Black currant, cedar, and a hint of tobacco leaf.
Tannins: Firm and structured.
Fun fact: Cabernet Sauvignon is often referred to as the "King of Red Grapes" due to its popularity and ability to produce complex, age-worthy wines. It's also one of the most widely planted wine grapes in the world!
Merlot
Tasting notes: Ripe plum, black cherry, and a touch of cocoa.
Tannins: Softer and more approachable than Cabernet Sauvignon.
Fun fact: Merlot is often used as a blending grape to soften the tannins and add fruity flavors to Cabernet Sauvignon-based wines. In fact, some of the most expensive and sought-after wines in the world, like Château Pétrus, are primarily made from Merlot grapes.
Pinot Noir
Tasting notes: Red berries, forest floor, and a subtle earthiness.
Tannins: Delicate and silky.
Fun fact: Pinot Noir is known as the "Heartbreak Grape" because it is notoriously difficult to grow and vinify. It's a thin-skinned grape that requires a cool climate, specific soil conditions, and gentle handling in the winery to produce its signature delicate, complex flavors.
Dry Wines and Dieting
If you're watching your waistline, you might reach for a dry wine over a sweet one. Dry wines generally have less sugar, and therefore fewer carbs and calories. But before you start guzzling Sauvignon Blanc, remember that alcohol itself is quite calorie-dense. Moderation is key.
Tips for choosing diet-friendly dry wines:
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Look for wines with lower alcohol levels (under 13% ABV).
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Opt for wines with very low residual sugar (less than 5 grams per liter).
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Stick to standard serving sizes (5 oz for still wines).
Cooking with Dry Style Wines
Dry white wines are incredibly versatile in the kitchen. They add a bright, crisp dimension to dishes without stealing the spotlight from the main ingredients. The acidity helps to balance rich flavors, while the moderate alcohol content assists in deglazing all those tasty bits stuck to the bottom of your pan.
But let's not forget about dry reds! They can add depth, complexity, and richness to heartier dishes like stews, braises, and grilled meats. The tannins in dry red wines can also help to tenderize tougher cuts of meat, making them melt-in-your-mouth delicious.
Pairing Suggestions for White & Red Varietals
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Sauvignon Blanc: The zesty acidity and herbaceous notes of Sauvignon Blanc make it a perfect dry white wine match for tangy goat cheese, asparagus quiche, or a refreshing citrus salad. It also pairs well with seafood dishes like grilled shrimp skewers or a light ceviche.
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Pinot Grigio: The crisp, apple, and pear notes in Pinot Grigio complement light fish dishes like sole meunière or a simple grilled sea bass. It's also a great match for creamy pasta dishes like fettuccine alfredo or a lemon-garlic pasta primavera.
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Chardonnay: The rich, buttery flavors of an oaked Chardonnay pair beautifully with lobster, crab, or a decadent chicken pot pie. Unoaked Chardonnays, with their bright citrus and mineral notes, are a perfect match for raw oysters, clams, or a fresh Caprese salad.
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Riesling: The high acidity and touch of sweetness in off-dry Rieslings make them a great match for spicy Asian dishes like Thai green curry or Szechuan stir-fry. Dry Rieslings pair well with smoked pork chops, sushi, or a classic cheese fondue.
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Cabernet Sauvignon: The bold, structured tannins in Cabernet Sauvignon make it a perfect match for rich, fatty meats like ribeye steak or lamb chops. The wine's dark fruit and herbal notes can also stand up to hearty vegetable dishes like roasted mushrooms or grilled eggplant.
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Merlot: With its plush, velvety texture and ripe fruit flavors, Merlot pairs beautifully with comfort foods like beef bourguignon, shepherd's pie, or mushroom risotto. It's also a great match for milder cheeses like Brie or Camembert.
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Pinot Noir: The delicate, earthy flavors of Pinot Noir make it an excellent partner for dishes with subtle savory notes, like roasted duck, mushroom-stuffed chicken, or truffle-infused pasta. Pinot Noir's bright acidity also makes it a great match for tomato-based dishes like ratatouille or pizza.
Whether you're cooking with dry wine, the key is to choose a wine that you would also enjoy drinking on its own. After all, you'll likely have some leftover wine to sip while you cook! And don't be afraid to experiment – the more you cook with wine, the more you'll start to develop your own instincts for which wines pair best with your favorite dishes.
Non-Alcoholic Substitutes
If you prefer to skip the booze, you can still capture some of those dry white wine flavors.
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For a bit of acidity: Dilute white grape juice with a spritz of lemon or lime.
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For savory depth: Simmer with a splash of chicken or vegetable stock.
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For a hint of sugary sweetness: Add a judicious dollop of apple juice or white wine vinegar.
Experiment and Enjoy
The world of dry wines is vast and varied, with a perfect pairing for every taste. And with the Coravin wine by-the-glass system, you can explore to your heart's content without wasting a drop. The medical grade needle and food-safe gas system allow you to pour a glass of wine without pulling the cork, so you can savor a dry Chardonnay one night and a rich Cabernet Sauvignon the next
