Compare dry and semi-dry wine | Important differences

*Overview of the best according to the editors of Healthy Food Near Me. About selection criteria. This material is subjective, is not an advertisement and does not serve as a guide to the purchase. Before buying, you need to consult with a specialist.

A well-chosen wine is not just a drink. This is a great addition to the evening, which helps to reveal the taste of the main dishes and gives pleasure with every sip. But how to choose the right one? On the shelves of liquor stores you can find dozens of varieties, hundreds of brands and thousands of blends.

The most “elegant” and noble varieties are dry and semi-dry wines. They are tart, relatively strong and have a rich flavor bouquet – in contrast to sweet and semi-sweet, in which sweetness interrupts other shades. Dry and semi-dry wines are suitable for meat and fish dishes, and in combination with cheese or fruit, they can give a true gastronomic pleasure.

But what is the difference between dry wine and semi-dry wine? Let’s analyze the main differences in this material.

Dry wine

Dry wine is obtained by almost complete fermentation of sugar in grape must. Initially, there is not much of it, since varieties with a low fructose content (like Merlot or Chardonnay) are used to make this drink. However, about 1% sugar remains in the finished wine.

Because of this, the taste is quite tart and sour. But his bouquet is fully revealed. So, in the same merlot, gentle fruit tones of plums and cherries, notes of tobacco, mint, olives are felt, and after a long exposure in barrels, the drink acquires shades of caramel, chocolate and coffee. All this richness of the bouquet is revealed due to the absence of sugar.

In addition, dry wine has a high strength. It is achieved, again, due to the complete fermentation of sugar. On average, the strength of dry wine is 8,5-11%, but in some varieties it reaches 15%.

It is worth noting that the taste varies from variety. So, in red it is richer and more noble. The palate is dominated by astringency and fruity notes (as well as cask notes, when it comes to aged drink). The aroma is also revealed, which can be fully felt if you use special glasses.

Dry white wine is less tart. Acid prevails in its taste. Fruity and vegetable notes are also felt, but are not so pronounced. It has a not too multifaceted aroma, so when using it, it is not necessary to observe all the subtleties of the drinking culture. But desirable.

It is worth noting that dry wine is not suitable for making low-alcohol drinks like mulled wine or sangria. The main task of complete sugar fermentation is to reveal a rich flavor bouquet. When diluting and adding various spices or fruits, all these “notes” are leveled, only the prevailing one remains – acid or astringency. And it can even spoil the drink.

On the other hand, if acidity or astringency doesn’t scare you off, then “dry” sangria has excellent qualities in terms of quenching thirst. Just due to the fact that there is no sugar in its composition. The main thing is to choose the right fruits or spices, which also do not contain glucose in large quantities.

In general, dry wine is characterized as follows:

1. The sugar in the wort is fermented almost completely. Because of this, the taste is tart, sour, but with a rich bouquet. Alcohol content – from 8.5% to 15%, sugar – about 1%;

2. The goal of full fermentation is to bring out the rich flavor profile of the grapes. The absence of sugar allows you to feel even the most subtle notes, among which there are fruit, vegetable, spice shades. Also, when aging, the flavor bouquet acquires characteristic “barrel” aromas;

3. Red dry wine has a richer taste than white. But white is sourer, which some fans will like;

4. Dry wine is not suitable for making low-alcohol drinks, it can even spoil their taste.

Unsweetened grape varieties are used to make dry wine. So, for red, these are Pinot Franc, Cabernet and Merlot; and for white – “Muscat”, “Sauvignon” and “Chardonnay”. After fermentation, the taste of the grapes changes slightly, it becomes richer and complemented by shades of aging.

At the same time, it should be noted that the most popular dry wine in the world is young. It is not aged in barrels. And the popularity is due to the low price, which is achieved due to the fact that the drink becomes ready for bottling in six months or a year after harvest.

If you want to experience that very rich aroma with luxurious barrel shades, you should try vintage, collectible and old versions. But finding them in regular “grocery” stores can be quite difficult. However, the result will fully justify the effort spent on the search.

So, let’s sum up.

Red dry wine is recommended to be served with cheeses with rich flavors, pastries or meat dishes. White – to sea fish, seafood, poultry, pates and noble blue cheeses. You can also try it with fruits, but not citrus. Their sweetness will help to slightly shade the acidity of the drink.

Semi-dry wine

Semi-dry wine is obtained by partial fermentation of grape must. In principle, the “technological process” is similar to that used in the preparation of dry. However, at some point, when the sugar content of the must drops to 1-2,5%, the fermentation is stopped by cooling the product.

Of course, after that, it still does not turn into ready-made. After stopping fermentation, the drink is placed in bottles or barrels for aging. And only after a few months, upon completion of this process, the wine is ready to drink.

As a result, semi-dry wine is strong, but not too tart. On the contrary, the content of 2,5% sugar in the composition provides a rather mild taste that even those who consider themselves a connoisseur of sweet drinks will like. But the fortress is high, from 8,5% to 15% in some varieties.

The flavor bouquet of semi-dry wine also includes fruity notes and spice tones. However, he is not very rich. During fermentation, only the main shades are revealed. For example, the semi-dry Riesling Estate Hugel is dominated by notes of citrus fruits and nuts, while the full fermentation of sugar reveals other Riesling grape tones – apple, duchesse, honey and meadow flowers. And with aging, after several years of aging, mineral shades appear, and honey ones are intensified many times over.

Semi-dry wine can be used to make low-alcohol drinks like sangria or mulled wine. The addition of fruits and spices does not “clog” the main flavor bouquet. But it is worth remembering that the finished drink can turn out to be quite strong due to the high alcohol content in the wine itself, and it is not recommended to dilute it strongly.

In general, semi-dry wine is characterized as follows:

1. The sugar in the must is fermented to about 2,5% by volume. Due to this, a tart or sour taste appears, but the drink is still suitable for “non-connoisseurs”, since this trait does not prevail. The fortress ranges from 8,5% to 15% depending on the variety;

2. In the flavor bouquet, only the “first” notes are revealed. He’s not rich, but soft. Basically, the first fruity notes prevail – for example, citrus for white and berry or spicy for red;

3. White semi-dry wine is characterized by brighter “first notes” than red wine. In red, the astringency can make it difficult to discern flavors. Moreover, they are “expectedly” fruity;

4. Semi-dry wine is suitable for making low-alcohol drinks, but it is worth noting that it is not recommended to dilute it too much – and because of this, the strength of the finished sangria can be extremely high.

5. Semi-dry wine is ideal for those who just want to spend an evening with a glass of friends. To appreciate its taste and aroma, you do not need to be a “connoisseur”. In addition, it is also suitable for people who do not like too tart and sour drinks, preferring something sweeter.

6. For the preparation of semi-dry wine, both “technical” and dessert grape varieties are used. But the best quality drinks are obtained from such breeds as Riesling, Silvaner, Rkatseteli, Pink Muscat, Malbec and some others. The list includes both relatively unsweetened varieties and those with high sugar content.

So, let’s sum up.

White semi-dry wine goes well with any dishes. It is suitable for use with various types of cheese, fish or meat cold appetizers, vegetables, pastries and oriental cuisine. It is recommended to serve it very chilled – up to 8-12 degrees Celsius.

But red semi-dry wine is best combined with hard cheeses or cold meats. If it is also recommended to serve chilled – but up to a temperature of 14-18 degrees.

Comparison

So, dry wine is tart or sour, but with a rich, multifaceted taste. And semi-dry – with a not very rich taste, but with a pronounced “first note”, and is well suited for people who even like something sweeter.

But the difference between the two varieties is not limited to this.

When it comes to choosing alcohol for friendly or family feasts, it is better to pay attention to semi-dry. It is well suited for people who are not deep connoisseurs of the culture of wine drinking.

But dry is better suited for a gourmet dinner, where true connoisseurs are invited, who are not afraid of the lack of sweetness. But they will be rewarded with a rich flavor bouquet.

And, of course, a lot depends on the planned snacks. If you want to serve oily fish or seafood, “sweet alcohol” will only spoil their natural taste. But for fruits (except, of course, citrus fruits), cheeses, vegetable and cold meats, almost any option is suitable.

It is worth observing the temperature regime of supply. Only in this case the taste palette will be fully revealed.

But for sangria, mulled wine preparation or cooking, you should not look for expensive wines. All the same, the addition of fruits or spices will “clog” the original bouquet. But it is also not recommended to purchase all sorts of “tetrapacks” – well, of course, if you do not plan to get rid of the guests who have already “laid eyes” on your cellar.

Attention! This material is subjective, is not an advertisement and does not serve as a guide to the purchase. Before buying, you need to consult with a specialist.