Almost every red is dry. What changes is how dry it feels: the more tannin, the drier the finish.
Less than 9 grams of sugar per liter. Most dry reds have far less, and wines with none at all are called bone dry.
How a dry red stacks up against everyday drinks.
Calories and carbs: Wine Nutrition Facts
Yeast eat the sugar in grape juice and turn it into alcohol. Slide to ferment. Sugar left over is called residual sugar.
Ten dry reds by body, with tannin, flavor and what to eat with each. More grapes in Types of Red Wine.
| Grape | Body | Tannin | Tastes like | Pair with | |
|---|---|---|---|---|---|
| Gamay | Very light | Very low | Fresh red fruit | Roast chicken, bistro food | |
| Pinot Noir | Light | Low | Earthy, red fruit, spice | Seared salmon, duck | |
| Grenache | Medium | Low | Red cherry | Poultry to hearty dishes | |
| Sangiovese | Medium | Medium | Cherry, tomato, earth | Pasta in red sauce | |
| Cabernet Franc | Medium | Medium | Red fruit, herbs | Roast pork, herbs | |
| Nebbiolo | Medium | Very high | Red fruit, rose, tar | Fatty meats, roasts | |
| Syrah | Medium-full | High | Dark fruit, pepper, savory | Grilled meats, duck | |
| Tempranillo | Medium-full | High | Cherry to plum, earth | Lamb, smoky dishes | |
| Zinfandel | Full | Medium | Jammy, ripe fruit | Barbecue, braised short ribs | |
| Cabernet Sauvignon | Full | Very high | Berry, cedar | Grilled steak |
Light-bodied and fruity with minimal tannin; a bistro favorite.
The star of Burgundy and many modern regions, in earthy styles from plush and fruity to ethereal, spiced and layered.
Originally from Spain, where it is known as Garnacha, this thin-skinned grape makes supple wines with red cherry aromas and flavors.
Italy’s most famous and widely planted noble red: medium-bodied, with notable acidity and moderate tannin, often rich in umami and tomato-paste flavors. A natural match for Italian food.
The genetic father of Cabernet Sauvignon, lighter in body and tannin, with brighter red-fruit and herbal flavors.
Originally from Croatia, it found its happy place in California nearly two hundred years ago. Light and spicy to bold and intense, always loaded with fruit, and the ultimate choice for grilled meats.
Deeply colored and dramatically shaped by climate, from lean and savory to full-bodied and boldly fruity.
Spain’s answer to Cabernet Sauvignon: medium- to full-bodied, with robust tannins and flavors from red cherry or plum to black fruit, depending on the climate.
The king of Italian reds, unusual for having both high acidity and high tannin, and an excellent candidate for aging.
The world’s most celebrated red wine, with rich berry and cedar flavors and robust tannins.
Use a young, unoaked red you’d happily drink. It doesn’t need to be expensive: heat erases the nuances and the alcohol cooks off.
A bold, fruity Zinfandel stands up to the richness.
Pour
Use a more delicate wine, such as Pinot Noir.
Pour
Chianti Classico (Sangiovese) shares the notes and acidity.
PourMatch intensities, and pair on the sauce and cooking, not just the meat. More in Food and Wine Pairings.
Pick a dish to see which dry reds to pour.
Almost all red wine is dry. The main exceptions are dessert wines such as Port, Vin Doux Naturel and ice wine, plus some inexpensive red blends made with a little sweetness.
Full-bodied, tannic reds such as Cabernet Sauvignon, Nebbiolo and Tempranillo taste driest, because tannin dries the mouth even though most reds have similarly little sugar.
Assume it is dry unless it is a dessert wine (Port, Vin Doux Naturel, ice wine) or a low-priced red blend with a proprietary name and no specific origin.
Less than about 1.5 grams in a standard 5 oz glass, since dry wine has under 9 grams of sugar per liter.
A young, unoaked red you would enjoy drinking. Zinfandel suits rich braises such as short ribs, Pinot Noir suits delicate dishes, and Chianti Classico (Sangiovese) suits tomato sauces.
Classic pairings: Sangiovese with pasta in red sauce, Napa Valley Cabernet Sauvignon with grilled steak, Pinot Noir with seared salmon, Bordeaux with lamb, and Northern Rhône Syrah with duck.
More guides: What Is Dry Wine? · Dry White Wine · Types of Red Wine · Smooth Red Wine · Mild Red Wines for New Drinkers · Wine Nutrition Facts