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Recommend me a decent cheap ($8-15) bottle of dry red wine...

B

brxndxn

Diamond Member
I had a glass of wine at Carabba's yesterday (ordered the dryest wine on the menu) and it went amazingly well with my veal. I totally want to learn about wine now. Though, I want to know a decent dry wine to get at the local liquor store.

So, what's a good cheap dry red wine? Also, I'd prefer it to be an American wine, but it's not a big deal to me.

I believe the glass I ordered at Carabba's was a Chianti.. though, they said they gave me an $8.50/glass of wine when the wine I ordered was $6/glass.. so I really dunno which one I got.
 
virtually every red wine is dry, in that it has a sugar content index of 0.

If you are referring to that "dryness" you get on the aftertaste, you are looking for a tannic wine. That comes from grinding up the skins and maybe even the stems of the grape. Next time you eat grapes, chew a little on the stem, you'll get the same feeling in your mouth (with a lot of bitterness).

Cabernet Sauvingons tend to be tannic, but they are usually too full bodied for veal. Try a nice merlot.

In general, I'd reccommend Masi Campofiorin. An overall great red wine.
 
shiraz is not really a dry red. you should try liberty school cabernet. try to get the 2001 if you can. you might pay about 18, but its worth it!
 
Originally posted by: Kibbo
virtually every red wine is dry, in that it has a sugar content index of 0.

If you are referring to that "dryness" you get on the aftertaste, you are looking for a tannic wine. That comes from grinding up the skins and maybe even the stems of the grape. Next time you eat grapes, chew a little on the stem, you'll get the same feeling in your mouth (with a lot of bitterness).

Cabernet Sauvingons tend to be tannic, but they are usually too full bodied for veal. Try a nice merlot.

In general, I'd reccommend Masi Campofiorin. An overall great red wine.
Click to expand...
I believe all red wines are fermented (?) with skins and stems included...?
 
Originally posted by: Howard
Originally posted by: Kibbo
virtually every red wine is dry, in that it has a sugar content index of 0.

If you are referring to that "dryness" you get on the aftertaste, you are looking for a tannic wine. That comes from grinding up the skins and maybe even the stems of the grape. Next time you eat grapes, chew a little on the stem, you'll get the same feeling in your mouth (with a lot of bitterness).

Cabernet Sauvingons tend to be tannic, but they are usually too full bodied for veal. Try a nice merlot.

In general, I'd reccommend Masi Campofiorin. An overall great red wine.
Click to expand...
I believe all red wines are fermented (?) with skins and stems included...?
Click to expand...

I'm a winemaker for a local vineyard over the summer, and I make almost 100 gallons of my own throughout the year, so perhaps I can shed some light...

Yes, red wines are always fermented with the skins; if not, they wouldn't be red wines. It's the fermentation with the skins that makes them red. Winemakers control the length of skin contact to control body, tannin levels, color, varietal character, etc. It all depends on what you're trying to achieve.

The stems are sometimes included, but again, it's up to the winemaker. I make a lot of young wines, so I often decrease maceration time and remove the stems. This will leave tannin levels generally low (tannins are primarily what one hopes to extract by using stems), and it can therefore be consumed relatively early. More ageable wines are exceptionally tannic in their youth, but over the years they balance out beautifully. I have about 20 gallons of Cabernet Sauvignon that I've been aging for quite some time, and it tastes better everytime.

Hope that helps.

[edit]Please note the above is a gross simplification of the process, and there are many, many more variables involved to arrive at the desired results, but the fundamental idea remains the same.[/edit]
 
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