How to choose a dry red wine
Surprisingly, the vast majority of basic table wines, which are produced throughout the world, and we enjoy during the meal - dry, including dry white, pink and, of course, red wine. How dry and red wine is saturated to a great extent dependent on grape variety, vineyard features and locations, as well as age the wine.
Instruction how to choose a dry red wine
Because of the fairly rich taste red wines tend to go perfectly with red meat, barbecue, creamy dishes, cold meats and dishes with tomato sauce.
For meat dishes, cured meats, as well as Tempranillo (Tempranillo) suitable for spicy food. Select a wine from the long exposure of the famous Spanish grapes. This variety is predominant in most diverse classic red wines of Spain. As a young, Tempranillo - a soft drink with a fruity flavor. Aged for some time in oak barrels, it acquires a strong characteristic aroma of herbs, red berries and spices.
If you prefer a spicy, bitter and dry red wine, select Shiraz (Shiraz). His most famous manufacturers from Australia. It harmonizes perfectly with beef, game, barbecue and dishes with black pepper.
Italian dishes, as well as any other, containing tomato sauce will complement a very dry red wine - Chianti (Chianti). Also try it with grilled chicken or dishes that contain a lot of thyme, basil or sage.
If you are looking for a more bitter red wine, pay attention to the Grenache (Grenache). It is superbly set off the barbecue, chicken, sausages and seafood.
Cabernet Sauvignon (Cabarnet Sauvignon) - spicy wine with a strong aroma. Combine it with the fat meat, cheese, as well as food sauces containing heavy.