Enhancing Dry Red Wine: Tips For A Better Experience

There are many ways to make dry red wine more enjoyable. Firstly, it is important to note that drinking wine with food can significantly improve the experience. For instance, earthy mushrooms can enhance the taste of red wine, and red meat can neutralise rough tannins. Spicy food can also mask the unpleasant nuances of a subpar wine. In addition, aerating the wine by exposing it to air can help filter out some of the graininess. Another option is to dilute the wine by adding ice or mixing it with a soft drink or fruit juice to make a spritzer or sangria. Finally, one can experiment with adding a small amount of sugar, honey, or sweet wine directly to the glass of wine to balance out the dryness.

Serve at the right temperature (55°F)

Serving temperature is crucial when it comes to optimising the enjoyment of dry red wine. While it is a commonly held belief that red wine should be served at "room temperature", this is only true if the room in question is a cellar, kept at a cool 55°F. Serving red wine at this temperature ensures that the beautiful aromas and flavours of great red wine are not killed by too much cold, while also ensuring that the wine is not too warm, which can make it taste astringent and bitter.

If you do not have access to a temperature-controlled cellar, there are still steps you can take to ensure your wine is served at the correct temperature. One option is to place the bottle in ice and water (in a bowl, sink, or ice bucket) for at least 5 minutes before serving. Alternatively, you can chill the bottle in the refrigerator for around 20 minutes. These methods will ensure that your wine is cooled to the optimal temperature without being over-chilled.

Of course, there are exceptions to every rule, and there may be times when you wish to serve your red wine at a temperature other than 55°F. For example, when serving outdoors or inside on hot summer days, a slightly cooler temperature may be preferable. Conversely, older reds, which have had time to smooth out and develop secondary characteristics, may be best served at room temperature, allowing their delicate, complex flavours to shine through.

Pair with the right foods

Pairing dry red wine with the right foods can make the experience of drinking it much more enjoyable. Dry red wines are very versatile when it comes to food pairings, and can complement a wide range of dishes.

Firstly, it is important to consider the weight of the wine and the weight of the dish. Full-bodied wines should be paired with full-bodied foods, and the same goes for lighter, more delicate wines and dishes. For example, a bold and fruity Zinfandel would pair well with a rich dish like braised short ribs or lamb shank. On the other hand, a more delicate wine like a Pinot Noir would be a good match for a more subtle dish like seared salmon.

The preparation style and sauces of the dish are also important factors to consider when pairing with dry red wine. For instance, Zinfandel goes well with grilled chicken, while Pinot Noir or Gamay is better suited for roast chicken.

Tannic red wines, which can have a bitter or astringent taste, are typically paired with meat. Some classic food pairings for dry red wines include Sangiovese with pasta in a red sauce, Napa Valley Cabernet Sauvignon with grilled steak, Pinot Noir with seared salmon, and Northern Rhone wines with duck.

When it comes to specific types of dry red wines, here are some recommended food pairings:

• Cabernet Sauvignon: This bold and fruity wine with high quantities of tannins pairs well with hearty dishes and red meat. Its dark red bounty flavours, reminiscent of black cherries and blackberries, complement a juicy steak perfectly.
• Pinot Noir: With its complex flavour notes of cherries, mushrooms, and raspberries, Pinot Noir is an excellent choice for dark poultry dishes, salmon, and lamb.
• Merlot: Produced from high-tannin Merlot grapes, often from Argentina, Merlot features flavours of blackberries, cherries, herbs, and plums. It is a versatile wine that can be enjoyed with a steak, hearty vegetarian dishes, or roasted chicken.
• Syrah: As one of the darkest and most full-bodied red wines, Syrah is packed with flavour. It boasts dark fruit flavours with hints of smoky bacon, as well as vanilla and floral notes. Syrah is an ideal companion for a juicy steak or a selection of hard cheeses.
• Tempranillo: Typically produced in Spain, Tempranillo is a full-bodied wine with strong flavours of dried fig, tobacco, and cherries. It is a natural choice to pair with chicken roasts, lamb, or beef.
• Malbec: This juicy, full-bodied wine offers delightful notes of dark chocolate and tobacco. Made from purple grapes, Malbec is a perfect match for pizza, pasta, and grilled meats.

Choose a fruity variety

If you're not a fan of dry red wines, choosing a fruity variety is a great way to make them more enjoyable. Dry red wines are typically made from black grapes, and the longer the grapes are fermented with their skins, the more red colour and flavour is extracted. This is why many dry red wines have rich, fruity flavours.

One of the most well-known fruity dry reds is Cabernet Sauvignon. This wine is produced from grapes grown in almost every major wine-producing country. It has a distinct smell, reminiscent of leather and tobacco, and its flavour carries the fruitiness of dark red berries such as black cherries and blackberries. Cabernet Sauvignon also has some of the highest quantities of tannins compared to other dry reds, making it a perfect pairing for hearty dishes and red meat.

Another fruity option is Pinot Noir, which is known for its complex flavours of cherries, mushrooms, and raspberries. These grapes grow best in cooler climates and are commonly served with dark poultry dishes, salmon, and lamb.

Merlot is also a popular choice for those seeking a fruity dry red. Produced from grapes that are high in tannins, often from Argentina, Merlot offers flavours of blackberries, cherries, herbs, and plums. Some varieties also have notes of cedar, vanilla, and cloves. This wine is a perfect companion to a steak dinner or roasted chicken.

For a truly unique fruity experience, consider Syrah. This wine is one of the darkest and most full-bodied options available, packed with antioxidants. Syrah delights the palate with dark fruit flavours that surprisingly echo notes of smoky bacon. Some bottles also feature vanilla and floral notes, making them a wonderful pairing for a juicy steak or a selection of hard cheeses.

Lastly, Tempranillo, a variety typically produced in Spain, offers strong flavours of dried fig, tobacco, and cherries. It is characterised by its deep, dark fruity notes, making it an excellent choice to pair with chicken roasts, lamb, and beef.

Opt for less tannic wines

If you're not a fan of dry red wines, you might be put off by their high tannin content. Wines with high tannin content can taste astringent and bitter. However, soft tannins can add a desirable tactile dryness and complexity to the taste of the wine, and they also contribute to its longevity as they are a natural preservative.

If you want to get used to drinking dry red wines, it's best to start with the least tannic varieties. For example, red Lambrusco is a slightly sweet, semi-sparkling red wine from Italy that is served chilled. Another option is Dolcetto, a fruity red from Italy that is similar to Gamay Beaujolais. Lemberger, a soft red grown in the US and originally from Germany, is another low-tannin option. Even the more intense grapes such as Cabernet or Zinfandel can be made in a softer style, so ask your wine store consultant for less tannic choices.

If you want to reduce the tannin content of any red wine, you can mix it with bottled water. This will help you acclimatize your palate to drier reds.

Micro-oxygenation is a fairly new and controversial winemaking technique that involves introducing tiny amounts of oxygen into fermenting red wine or red wine ageing in a barrel. This technique softens the tannins in red wines, making them more palatable to those who don't like drier reds.

Try ageing your wine

If you're not a fan of dry red wines, ageing them can be a great way to improve their taste. Ageing wine is a complex process that can significantly enhance its flavour and quality. Here are some reasons why ageing your dry red wine could make it more enjoyable:

Enhanced Flavour and Complexity

Ageing dry red wines allows their flavours to develop and evolve. Over time, they may exhibit secondary characteristics, such as raisin or cooked fruit aromas, and their tannins will soften. This maturation process can result in smoother, more delicate flavours that are more palatable to those who find young red wines too intense or tannic.

Improved Texture and Mouthfeel

Ageing red wines in oak barrels, a common practice, imparts soft tannins that contribute to a desirable tactile dryness. These soft tannins can make the wine feel smoother and less astringent on the palate, creating a more enjoyable mouthfeel.

Increased Longevity

Tannins act as a natural preservative, extending the lifespan of red wines. Ageing a dry red wine can, therefore, increase its longevity, allowing it to develop and improve over a more extended period.

Development of Desirable Secondary Characteristics

Ageing dry red wines can lead to the development of desirable secondary characteristics. For example, barrel fermentation and oak ageing can add complexity and impart flavours like vanilla to the wine. This additional layer of flavour can make the wine more intriguing and enjoyable.

Tips for Ageing Your Wine

When ageing your wine, it's important to remember that the process takes time. Dry red wines should spend a minimum of one year in a wine barrel, and many spend much longer to achieve the desired flavour profile. Additionally, ensure you store your wine properly during the ageing process. Ideal storage conditions include a cool "cellar" temperature of around 55 degrees Fahrenheit.

Frequently asked questions