Recipes with Dry Red Wine
Dry red wines do not have sugar therefore they are not sweet. To use the term 'dry' in a wine, it looks at the amount of sugar it has. Depending on the amount of sugar, the wines can vary in the form of dry, off-dry or sweet.
Wines with less than 10 grams of sugar per liter are called "dry"; wines containing 10-30 grams of sugar per liter are called "off-dry"; Wines with more than 30 grams of sugar per liter are called "sweet wine".
Dry red wine loses all the sugar of yeast from grapes through fermentation. Unlike sweet wine making process, the entire fermentation process is completed while dry red wine is making.
They are ideal for cooking. Dry red wines such as Cabernet Sauvignon, Pinot Noir, Shiraz or Syrah, Merlot and Zinfandel are widely used in cooking. The best dry red wine to use is Pinot Noir in our opinion, however you can also use Merlot or Cabernet Sauvignon.
You can choose different dry red wines according to the food you cook. For beef or lamb, Cabernet Sauvignon and Pinot Noir would be good choices. You can choose Merlot when cooking white meat such as chicken and duck. The sugar-free red wine that goes best with seafood is Pinot Noir. You can use Chianti when preparing vegetable dishes or sauces.
When suitable storage conditions are provided, its flavor increases as it ages.