If you are new to the world of red wines, you may have heard a lot of terms used to describe many wines that look alike. For example, in red wines, there are dry wines, and sweet wines, and it seems a number of wines in between. So what's the difference? Dry wines are wines that have no sugar residue. The fermentation process that creates wine is a process where the sugar in the grapes is broken down, and fermented, to create the wine. Sometimes there are residual sugars in the wine, once the fermentation process is complete. Other times sugars are added. As more of these sugars are added, the sweeter the wine becomes. But in order to become a dry wine, those residual sugars have to be gone. Dry wines are considered more complex and sophisticated. The joy of drinking a dry wine is that you can experience the amazing nuances of flavours that are melded together. You can have tobacco, earth, chocolate, berry and other flavours that are pure in the wine. It also is meant to meld with the meal being consumed to create new flavours as the residual food flavouring and wine are combined between bites.

When choosing a dry red wine, here are some tips; There are so many types of fruity red wines that it is difficult to remember them all. Manischewitz wine, for example, tastes essentially like alcoholic grape juice. Whereas Champagne is considered a fruity wine but can actually taste quite bitter to some people. Port is a style of dessert wine. It tends to have a much higher alcohol level than most wines, ranging anywhere between 15 and 20%, so it can burn a little, but Port is designed to keep its natural fruit flavouring. There are several different styles of Port wine, so you can easily find one that goes well with your meal, and if you have people that are not fond of dry wines, there is no question that port is likely the wine for them. When consuming wine it's always a good idea to keep track of the alcohol units each glass - or bottle - contains, to ensure you stay within the recommended limits. To help calculate the amount of units you have consumed, use our alcohol unit calculator;

a simple to use tool where you enter the amount of wine consumed (as well as other popular drink types).Dry wine contains the maximum amount of alcohol possible for the type of grape used to make the wine because the juice is fermented until all of the grape’s natural sugar is consumed, according to the O Chef cooking website. wine for sale online australiaRed wines are primarily dry, except for sweet dessert wines. can you buy wine in west virginiaSome people confuse the presence of tannins, natural compounds found in grape skins that can make a mouth feel dry, with a wine that contains little to no sugar.best wine china 2015 Best paired with meats, hearty meals, bitter greens or chocolate and cheeses such as brie or cheddar, Cabernet Sauvignon has a peppery, sometimes bitter or sharp flavor. best dessert wine 2015

Cabernet Sauvignon grapes are grown all over the world and produce a full-bodied wine that has an alcohol content between 13.5 and 14.5 percent.best red wine 2012 uk Cabernet Franc is usually combined with other grape varietals, such as Cabernet Sauvignon or Merlot, and rarely used on its own. best wine country near parisThe variety of wine with which Cabernet Franc is mixed will determine which foods the blend pairs with well. For example, a Cabernet Franc blended with Cabernet Sauvignon will pair well with hearty meals, bitter greens and brie. A wine made entirely of Cabernet Franc pairs well with most cheeses, pork, ham and tomato-based dishes. A light- to medium-bodied wine, Pinot Noir has a variety of flavors such as fruity and herbal. The Pinot Noir grapes produce complex wines, with famous productions coming from California and France.

The wine pairs well with mild, creamy cheeses, tomatoes, salmon and lean meats. Merlot has a low acid content, smooth flavor and hints of plums, currants and other berries. Because of the low acid content, Merlot is a dry red wine option for those who may not like strong red wines. The varietal pairs well with a wide array of foods including steak, lamb, seared tuna and cheddar cheese. Choosing a Sangiovese wine presents a variety of options for flavor based primarily on the age of the wine. Young wines of this varietal feature fruity and spicy flavors, while the aged Sangioveses take on the flavor of the oak barrels in which they mature. The acidic wine pairs well with roast chicken, tomato sauce, and herbs such as basil and thyme. Syrah/Shiraz wines have a high tannin content combined with a strong fruit flavor to balance the wine. The wine can be used on its own or in combination with other grapes. The varietal ranges from acidic to fruity and pairs well with barbecue, Mexican dishes, black pepper and beef.

Grown in California, the red Zinfandel grapes produce a range of flavors from spicy to fruity, with strong berry flavored wines produced in cooler areas and spicy versions in warmer climates. While White Zinfandel is sweet, the red version is dry and pairs well with everything from turkey and lamb to chili and aged cheeses. Although the Tempranillo grape is now grown throughout the world, it’s largely associated with Spain, where it originated. This wine may be aged or served young, and varies from mild to oakey in flavor. Tempranillo complements Spanish foods, mild blue cheeses, cured meat and grilled fish. A nice bottle of red wine doesn't have to break the bank; "inexpensive" doesn't necessarily mean "cheap." Red wine can be sipped on its own or paired with food, which often changes and enhances the flavor of both the food and the wine. Red wines contain tannins, an astringent compound found in grapes and other plants. Tannins are what make you "pucker" when drinking some red wines, and they are also what some scientists think provide heart-healthy benefits;

combined with low residual sugar levels, tannins are what makes a wine "dry." Wine ratings vary between magazines and reviewers. Wine Spectator uses a 100 point scale, which you can find in the Resources section, in which wines rated 80-84 are "good; a solid made wine" and those scored from 85-89 are considered "very good; a wine with special qualities." Pepperwood Grove Cabernet Sauvignon Central Valley 2009 This Pepperwood Grove Cabernet Sauvignon got a respectable score of 84, and its $7 price tag makes it a true bargain. Wine Spectator describes it as "light and forward" with vanilla and cherry flavors. Lighter reds are usually easy to drink on their own, without food. Cabernet Sauvignon pairs well with red meat or even chocolate. Cabernet Sauvignon contains tannins which puts them in the dry category of wine. J.M. Da Fonseca Periquita Red 2007 Another good value, this bottle from J.M. Da Fonseca comes in at $9. Good Housekeeping recommends the "light spiciness" of the Periquita for the Thanksgiving dinner table because it pairs well with traditional Thanksgiving dishes, from the turkey to the cranberry jelly.

Periquita is a grape that makes wines with very strong tannins creating a "puckery" dry wine. La Calonica Sangiovese Cortona Calcinaio 2009 The Sangiovese grape originates in Italy and is most often associated with Chianti. This La Calonica varietal was given an 87 by Wine Spectator; factor in the $11 price tag and this bottle is a steal. The La Colonica is a true example of a Sangiovese: medium in body with high acidity and exhibiting fruit flavor. Columbia Crest Two Vines Merlot, Washington This Merlot-Syrah blend is a product of the Columbia Crest "Two Vines" line of wines. Rated a "Best Wine Under $12" by Good Housekeeping, the magazine described Columbia Crest Two Vines Merlot as "smooth" and "fruity." Aged in both American and French oak barrels, the Columbia Crest's tasting notes recommend pairing this wine with richer foods such as hamburgers or macaroni and cheese. A little smoother than Cabernet Sauvignon, Merlot still exhibits the tannins that make red wines dry.

Maison Badet Clement Corbières Château Lamy 2008 Don't shy away from the French wine section at your local wine shop; you can find bottles for under $15. This 2008 offering from Maison Badet Clement winery was given an 87 rating by Wine Spectator making the $11 investment an inexpensive risk. Like other dry, red wines that contain tannins, this wine can be paired with red meat or grilled vegetables. Wine Spectator describes this bottle as "medium bodied" with flavors of "berry and red plum." Food and Wine Pairing: Guidelines Wine Spectator: Daily Wine Picks Good Housekeeping: Red Wines for Thanksgiving Good Housekeeping: Best Wines Under $12 Food and Wine Pairing: Pairing Wine with Food Columbia Crest Two Vines Merlot: Factsheet You May Also Like Contrary to the name, Asian rice noodles don't cook at all like classic pasta noodles. Rice noodles, or rice sticks as they... The foundation of all winemaking is the process of fermentation.