Getting into wine can seem a bit tricky at first. There are a lot of terms like ‘sweet’, ‘dry’, ‘tannins’ and ‘body’ – and it can feel overwhelming. And all you really want to know is what’s going to taste good, right?
Dry red wine is a type of wine that’s very popular. It tastes less sweet compared to others. Some examples of dry red wines are Shiraz, Cabernet Sauvignon, Malbec, and Merlot. Each one has its own unique taste and characteristics.
But what exactly makes a red wine ‘dry’? And what flavours can you expect if you’re a dry red wine newbie?
What is dry red wine?
When people say a wine is ‘dry’, they mean it’s not sweet.
Here’s why: all wine begins as grape juice, which is naturally sweet. When you make wine, you add yeast to the juice. The yeast eats up the natural sugar in the grape juice and turns it into alcohol – a process known as fermentation. If almost all the sugar has been turned into alcohol, you won’t be able to taste any sweetness in the wine, so it’s called dry.
If a winemaker wants a wine that’s a little sweet (or ‘off-dry’) or very sweet, they might stop fermentation early, so some residual sugar is left in the wine.
Dry red wine characteristics
Many believe the combination of reduced sweetness, high tannins and high alcohol content are the key characteristics of a dry red wine. Yet, it’s not that simple.
Sometimes, a wine feels dry in the mouth because it’s high in tannins – the natural compounds in grape seeds, skins, and stems. Tannins add bitterness to the wine and help shape its structure, laying the groundwork for its flavours. Even though wines with lots of tannins often taste dry, that doesn’t mean they’re low in sugar.
Also, just because a wine is dry doesn’t mean it’s high in alcohol. Many dry red wines are strong, about 12% to 15% ABV, but sweet dessert wines can be just as strong.
Even though dry red wines have little or no residual sugar, they can still taste a bit sweet. This is because you can taste the natural fruit flavours more.
It’s also worth mentioning that dry red wines are incredibly versatile regarding food pairings. They go really well with hearty dishes like steak, roasts and aged cheeses, so they’re perfect for a dinner party or a quiet night in.
Five popular dry red wines
Cabernet Sauvignon
Cabernet Sauvignon is one of the world’s most popular dry red wines. It stands out with some of the highest tannin concentrations among dry red wines, intensifying its dark fruit and savoury tobacco undertones.
With its full-bodied nature and high tannins, Cabernet Sauvignon pairs best with rich meat dishes such as steak, beef casseroles, stews and roast lamb.
Looking for an Australian Cabernet Sauvignon? Look for wines from regions such as Coonawarra, McLaren Vale, Clare Valley and Barossa Valley in South Australia. Cabernet Sauvignons from Yarra Valley, Hunter Valley and Langhorne Creek are also well worth seeking out.
Shiraz
Shiraz, also known as Syrah in some wine-producing countries, is a robust, dry red wine with a profound flavour profile. It’s remarkably full-bodied and abundant in antioxidants, providing a distinct acidic touch that sets it apart from other dry reds.
With flavours of blackberry, plum, pepper and occasional smoky notes, Shiraz complements fatty meats such as lamb, beef, or anything hot off the BBQ, as well as fruity sweet glazes and plum sauces.
For a premium Australian Shiraz, explore wines from winemakers in regions such as Barossa Valley, McLaren Vale, Hunter Valley, Yarra Valley, Clare Valley and Great Southern.
Merlot
Merlot is usually smoother and less tannic than Cabernet Sauvignon. It has flavours of plum and black cherry, often with a slight taste of herbs, clove and cedar. If you like roast chicken, duck or hearty veggie dishes such as tray bakes or stews, you’d probably enjoy a glass of Merlot alongside.
Merlot is frequently used in blended wines but also holds its own as a single varietal. The grape is grown in Australian wine regions such as Margaret River, Eden Valley, McLaren Vale, Coonawarra, Wrattonbully, and Yarra Valley.
Malbec
Malbec is a strong, dark dry red wine that tastes like blackberry and plum, with a hint of tobacco and smoke. Its rich, fruity taste is great with red meats like grilled steak and roast beef. It’s also good with hearty stews, spicy sausages and dishes with strong sauces, such as a hearty spaghetti Bolognese.
For an Australian Malbec, look for wines from regions such as Langhorne Creek, Margaret River, McLaren Vale, Clare Valley and Yarra Valley. Further afield, the Malbecs of Southern France and Argentina's Mendoza and San Juan regions offer many deep, juicy and attractive options.
Pinot Noir
Pinot Noir is considered by many to be the most complex of all dry red wines. It’s grown all over the world, but it thrives in cooler climates. Its grapes have thinner skins than most wine grapes, which gives the wine a silky texture and mild acidity.
Carrying flavours of cherry, raspberry, vanilla, mushroom and even forest floor, Pinot Noir has an intriguing flavour. It can also take on hints of baking spices like cinnamon when aged in French oak barrels. Due to its light body and subtle savoury undertones, it pairs particularly well with oily fish, such as salmon, a mushroom or asparagus risotto, and even duck.
In Australia, look for Pinot Noir wine made in regions such as Yarra Valley, Geelong, Mornington Peninsula and Macedon Ranges in Victoria, Adelaide Hills in South Australia, Great Southern in Western Australia, and Tasmania.
Using dry red wine for cooking
Using dry red wine in your cooking can help transform your dish into something special. Dry red wines add depth to flavours, tenderise meat and give a rich taste that’s hard to get from other ingredients.
Dry red wines, like Cabernet Sauvignon and Merlot, are great for slow-cooked dishes such as stews, casseroles and ragùs. The acid in the wine helps break down the meat fibres, making it tender and giving it a deep, rich taste. The tannins in the wine also balance out the fatty, rich flavours of these meat dishes.
You can also use dry red wine to deglaze a pan after you’ve sautéed meat or veggies. This adds those tasty bits into the sauce or gravy, giving it a burst of flavour.
If you want a dish to have an extra special touch, dry red wines are perfect for making sauces and marinades. Whether it’s a red wine reduction for grilled steak or a red wine marinade for a juicy roast, there’s no end to the possibilities.
Discover our full range of red wines.
