Early civilizations often celebrated wine’s ability to provide medical benefits, eternal joy and a sense of never-ending splendor. We often associate swigging a glass or two of this magical elixir with relaxation, celebration and camaraderie. With so many festivities throughout the year end, many use Dry January as an opportunity to take a libation break. For sommeliers it’s a month of hearing the banal quip, “Dry January? Sure, I only drink dry wines.”
What exactly is a dry wine? Let’s use this down time to up your wine vocabulary so that we can assist you in finding some fresh, exciting wines in this new year.
Dry
Sommelier Brian Henderson
I would be willing to say “dry” is the most misunderstood word regarding wine. In simple wine speak, dry means “not sweet.” Dry is often confused with tannic (see below) which is more of a textural descriptor.
Acidity
A great way to consider acidity is with familiar fruit flavors. The burst of mouth-watering citrus of Sauvignon Blanc is the textbook definition of high acidity while California Chardonnay is often wafting with aromas of moderately acidic ripe pears and baked apples. In these examples we find two levels of acidity, but they are both dry wines.
Tannins
This is the gripping, stripping feeling across the roof of the mouth and tongue. Tannins are naturally occurring polyphenols found in plants. This term is generally used to describe a red wine’s texture. For example, Pinot Noir has low astringency or tannin while the thicker-skinned Cabernet Sauvignon is high in tannins revealing more grip. It is this grip that “dries” out our palate, making the dry description misleading. A red wine with a dominant grip is more tannic (not drier).
Body
This is all about texture. Ask yourself whether the wine fills your mouth with flavor (full-bodied) or faintly lingers (light-bodied)? Compare it to the difference between whole milk and skim milk.
Buttery
Speaking of dairy, why do we churn out the term “buttery” as a wine descriptor? It is, in part, a result of malolactic fermentation (“malo” for short) in which tart malic acids are transformed into creamy lactic acids. While this process occurs in almost all red wines to help round out tannins it is heavily associated with Chardonnay as this one of the few white grapes that can handle this transformation.
Oak
Oaky dokey, let’s talk barrels. These storage vessels may impart flavor and texture while converting simple grape juice into a complex and nuanced wine. The natural compounds of the oak wood seeps into the wine, enhancing its flavor. This infusion of flavors elevates the wine’s aromatic bouquet and taste.
Because the market is abundant with so many delicious options, being able to use a few of these key words to describe what you appreciate in a glass will allow us at JP’s to suggest the best wine for you. If you are participating in a true, no alcohol Dry January, we also offer a selection of non-alcoholic wine and beers. While you are here shopping, please take the opportunity to find me, surrender to the flow, and practice your wine lexicon to discover your newest bottled friend.
By Brian Henderson, CSW, FWS, Advanced Sommelier, JP’s Wine & Spirits
