Many red wines can be dry, but some of the best-known dry red wines include Cabernet Sauvignon, Chianti, Merlot and Pinot Noir.
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Cabernet Sauvignons and Merlots tend to be fuller-bodied than Chiantis or Pinot Noirs. Pinot Noirs are quite delicate, while Chiantis pair especially well with Italian cuisine. Cabernet Sauvignons are famous for their complexity, while Merlots are lauded for their lush drinkability.
Dry red wines tend to be somewhat acidic as well as higher in alcohol than other types of wine.
There are two main factors that contribute “dry” characteristics to wine. One is the amount of residual sugar left in a wine after fermentation; the other is the amount and type of tannins present in a wine, which can give it a mouth-puckering or rough texture.
Dry red wines may be enjoyed alone or with food. They especially complement red meat, chocolate and other robust foods.
In addition to the dry red wines listed above, other varietals of wine may be quite dry, depending upon how and where they were made. Some Riojas and Malbecs can be dry, as well as some Burgundies, Bordeaux and Cote du Rhones. Experimentation is the best way to determine your favorite dry red wine.