Surprisingly, the vast majority of the main table wines that are produced around the world and that we enjoy with meals are dry, including dry white, rosé and, of course, red wines. How dry and rich a red wine will be depends largely on the grape variety, the characteristics and location of the vineyard, and the age of the wine.
Instructions
Step 1
Because of their intense flavor, red wines tend to go well with red meats, barbecues, creamy dishes, cold meats and dishes with tomato sauce.
Step 2
Tempranillo is suitable for meat dishes, jerky and spicy foods. Choose a long-aged wine from this famous Spanish grape variety. It dominates most of Spain's varied classic red wines. When young, Tempranillo is a soft drink with a fruity flavor. Aged for some time in an oak barrel, it acquires a strong characteristic aroma of herbs, red berries and spices.
Step 3
For spicy, bitter and dry red wine, choose Shiraz. The most famous of its manufacturers are from Australia. It goes well with beef, game, barbecue and black pepper dishes.
Step 4
Italian dishes, as well as any others containing tomato sauce, will be complemented by a very dry red wine - Chianti. Alternatively, try it with grilled chicken or dishes that contain lots of thyme, basil, or sage.
Step 5
If you're looking for a bitter red wine, check out Grenache. It will perfectly set off barbecue, chicken, sausages and seafood.
Step 6
Cabernet Sauvignon is a spicy wine with a strong aroma. Combine it with fatty meats, cheeses, and foods containing heavy sauces.
