Many people take the first weeks of a new year to re-evaluate goals, and pick up – or put down – some bad habits. Some focus on new career opportunities, while others join the gym or try new, healthy recipes, and still more, quit drinking for the month as a way to reset after the festivities of the holiday season. At Wine & Spirits, we’re going dry this January – that is, we’re busting myths and taking a closer look at dry wines. 

What is “dry" wine anyway? Simply put, the term dry refers to the amount of residual sugar left in a wine after fermentation, the process by which natural grape sugars are converted to alcohol. Dry wines generally contain less than 5g of sugar per liter of liquid, and can be red, white, or sparkling. It's important to note that dry wines can still having opulent, plush fruit notes.

MYTH: Dry wines are healthier because they have less calories. 

While there may not be a lot of residual sugars at play when you uncork a bottle of dry wine, that doesn’t mean that it didn’t start with a lot of natural sugars that were fermented into alcohol. So, you're still indulging in something that has an average of 150 calories per glass. But, if you’re looking to reduce your sugar intake, dry wines are a fantastic choice!

MYTH: Champagne is always sweet.

The truth is that Champagne and bubblies, just like any wine, can have residual sugar or be produced bone dry. In fact, there are four levels of sweetness.

• Brut Nature/Non-Dosé: 0-3 grams sugar per liter, no added dosage
• Extra Brut: 0-6 grams sugar per liter
• Brut 0-12: grams sugar per liter
• Extra Dry: 12-17 grams sugar per liter
• Sec 17-32: grams sugar per liter
• Demi-Sec: 32-50 grams sugar per liter
• Doux 50+: grams sugar per liter

MYTH: The more tannic the wine the drier it is.

Tannins are naturally occurring sticky, bitter, and astringent compounds that derive from the skin  and stems of grapes. Some grapes, such as Nebbiolo and Cabernet Sauvignon, contain more tannins than others, such as Pinot Noir. When a wine has a lot of tannin, it makes your mouth feel dry, as the tannin sticks to the proteins and saliva in your mouth and on your tastebuds. However, tannins have nothing to do with sugar. So, while a class of Barolo or Bordeaux may make you mouth feel dry, it doesn't necessarily mean that the wine itself contains no residual sugar.  

MYTH: Wines with higher ABV (alcohol by volume) are always dry. 

While this misconception is believed by many who love high ABV wines, this is once again related to the sensation of dryness within the mouth versus dry in the context of residual sugars. High ABV wines can have a lot more going on flavor wise, so instead of getting mostly fruit, there’s other notes at play like leather, herbs, and earth. Plus, plenty of sweet wines have high ABVs as well. 

Dry gems to check out this January:

Sparkling

Tarlant 'Zero' Brut Nature NV: The Tarlant family has roots in Champagne dating back to 1687. By the early 20th century, the winery had relocated to Oeuilly and begun to make a name for itself as one of the best small houses in Champagne. In fact, Louis Tarlant helped achieve global recognition and legal protection of the Champagne AOC in 1911. Today the winery is run by 12th generation winemaker Benoît Tarlant, and produces classically driven, forward-thinking, organic Champagnes like this vibrant zero dosage brut, made from Chardonnay, Pinot Noir and Pinot Meunier. Dry and refreshing, with crystalline clarity and beauty, the wine offers great texture and richness that makes it perfect for any occasion.

Ettore Germano 'Alta Langa' Extra Brut NV: Methode Champenoise bubbles from Northern Italy? Wine not! This crisp, mineral-driven sparkler is produced from sustainably farmed Pinot Noir and Chardonnay offers notes of brioche, dried peach, apricots, and cherry blossoms backed by lovely freshness and balance. A great addition to any celebration, this wine works wonderfully as an aperitif and pairs exceptionally well with everything from quiche to shellfish, charcuterie and aged cheeses. 

 Red

Tenuta di Ceppaiano Toscana Rosso ‘Keith Haring’ 2017: The Castellani family developed this commemorative cuvee to honor artist Keith Haring and his unique friendship with Piergiorgio Castellani—a complex blend of Sangiovese, Cabernet Sauvignon and Merlot. Notes of wild rose, dark cherry, mint, cassis, and licorice tease the palate backed by warm notes of vanilla, cedar and spice. A perfect match for pasta and spicy Mediterranean fare, a portion of sales proceeds go to support the work of the Keith Haring Foundation. 

White & Orange

Karthauserhof 'Bruno' Riesling Trocken 2022: "Bruno" is a new line of well-priced Rieslings from Karthäuserhof, one of the oldest wineries in Europe. The name is an homage to Bruno from Cologne, the founder of the Carthusian order, whose monastery is the origin of the estate. Made from sustainably farmed grapes grown in steep vineyards in the Mosel and Ruwer valleys, the wine is both powerful and elegant, with notes of lime blossom, white peach, and apple. Round and generous on the palate, with a zesty, spicy finish, this is a gorgeous partner for Indian or Korean food, desserts, and everything in between. Don’t miss it.

Cantina Antonioli 'Ambratile' 2021: Produced from a blend of Malvasia di Candia and Trebbiano, this intensely floral and savory amber wine from Umbria has 12 days of skin contact. Opening with notes of candied fruit, apricot and hay, the wine offers elegant balsamic notes on the finish and mouthwatering freshness that makes it an outstanding aperitif or companion for cheeses, poultry and even pork dishes.