Dry Wine

To create dry wine, all of the natural sugar must be eliminated from the grapes. Yeast is used to ferment the sugar into alcohol, resulting in the low sugar content of dry wines. Not all grape varieties are suitable for producing dry wine, and only certain regions in each country grow grapes suitable for dry wine production. After fermentation, the wine is aged in tannin-free containers such as steel tanks or oak barrels.

Dry wines are not necessarily sour or tasteless. The tartness of dry wines depends on the type of grapes used, with red wines typically being more tart than white wines. Dry wines are not related to strength, with alcohol content typically ranging from 9 to 13%. The flavor of dry wines is shaped by the grapes, rather than the sugar content, and additional flavor notes can come from spices and fruit components.

Dry wines are best served chilled, typically at 13 to 16 degrees Celsius. Dry wines pair well with a variety of foods, including:

• Hard cheeses such as Parmesan, Camembert, and Cheddar
• Meat snacks such as ham, salami, and sausages
• Red meat dishes such as beef steak and roasted lamb
• Grilled vegetables, pasta, pizza, mushrooms, and beans
• Fish and seafood such as pink salmon and trout

Desserts typically pair better with sweet wines, but dry wines can also work well with some dishes such as chocolate mousse, fruit desserts, and cheesecake. Dry wines can be ordered from many services, and a large selection is available at Vi.Wine at decent prices.

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