Complete beginner's guide to dry wine

It has surely happened to you too: you are looking at the shelves in the supermarket or the wine list in a restaurant and you are wondering: dry or fruity? That is the million-dollar question. But, beware, there is a catch! In the world of wine there is a saying that fruity wine doesn’t necessarily mean it is sweet. Today, we are going to take a look at the properties of dry wine that you could very well be interested in.

What is dry wine and what characterises it?

To understand what dry wine is, we should first take a look at the magical process of fermentation. The secret is in the yeast. If it turns all the grape sugar into alcohol, the wine will be dry. If, on the other hand, fermentation stops or is stopped before the process has been completed, the wine will have a lower alcohol content and more residual sugar.

Wine is considered to be dry when it has less than 4 grams of residual sugar per litre. In other words, 4 grams is the maximum for dry wine. So, how is it different from the rest? Semi-dry wine and semi-sweet wine are one step further on the scale (more than 12 g/l), making them more pleasant on the palate, without the bitterness, whereas sweet wines are at the other end of the scale, with over 45 g/l of residual sugar. Wines such as Moscatel, Pedro Ximénez and Mistela are found in this category.

Therefore, if we had to define a dry wine, we could say that it is mainly characterised by its structure and cleanliness on the palate, leaving a fresh sensation without the stickiness of sugar. 

Types of dry wine that you need to know about

Not all types of dry wine are the same. Their personality depends on the grape variety and the region where they are grown, among other factors. At this point it is important to recall that a lack of sugar has nothing to do with the bouquet: just because a wine smells of flowers or fruit doesn’t mean it is sweet. A wine can be completely dry while simply conserving that bouquet.

Bearing that in mind, we can make the following distinction:

1. Aromatic white wine: These wines are perfect for starting out in the world of dry wine. Varieties such as Verdejo (especially Verdejo Celeste), Sauvignon Blanc and even Moscatel, made dry (such as in the emblematic region of Marina Alta), boast an explosion of fruity, floral notes that trick the nose, although in the mouth they are strictly dry wines.
2. Full-bodied red wine. Most of the red wine that we drink (Rioja, Ribera del Duero or red wines from the Levante region) are dry. The sugar is fully transformed to highlight the flavours of the grape varieties (making them reminiscent of red or black berries), and in the case of aged wines, nuances are passed on from the barrels or casks.
3. Vibrant rosé wine. These wines are ideal for people looking for a lighter drink. A good example is D.O. Utiel Requena Rosé Wine.

How to choose the perfect dry wine for your palate

Choosing wine is not a matter of luck, but rather knowing your preferences and requirements. Nevertheless, the following clues can be a great help:

• If you are looking for a fresher wine, go for a young white. They conserve their natural, characteristic acidity and primary aroma of citrus or white fruit, which confer a more refreshing sensation.
• If you are looking for a more intense wine, choose a crianza aged red. The time spent ageing in the barrel helps to bring out the tannin, achieving a more full-bodied wine, but one that is mild in the mouth, whilst at the same time complex due to the hints of oak.
• If you are a beginner, don’t be afraid of trying “fruity dry wines”. They allow you to enjoy the fruity taste and bouquet while your palate gets used to the lack of sugar that is so characteristic of dry wine.

Ideal pairings for dry wine

Dry wine does not saturate our taste buds, and therefore it allows us to savour our food much better. We can pair it with:

• Fish and shellfish. White wine is unbeatable with those delicacies.
• Rice and pasta dishes. Dry rosé or white wine with some body perfectly balance out the heaviness of the starch.
• Red meat and mature cheese. This is where dry red wines come into their own.

Now that you know that “dry” is not “boring”, but rather pureness and balance, it’s your turn to start trying it. The next time you toast with wine, think about those less than 4 grams of sugar that make all the difference. All told, as in life, in the world of wine sometimes less is more. Cheers!