Dry red wine

Dry red wine is a type of wine made from red grapes whose fermentation has consumed almost all the sugar, resulting in a beverage with little or no residual sweetness. It is widely used in cooking to enhance the flavor of stews, sauces, braises, and marinades, adding depth, acidity, and fruity notes that complement a wide variety of dishes.

Its origin dates back to traditional wine regions such as France, Spain, and Italy, although today it is produced all over the world, especially in countries with Mediterranean and temperate climates. In gastronomy, dry red wine is an essential ingredient for protein-rich dishes, such as red meats and poultry, as it helps to tenderize fibers and intensify aromas.

Regarding its properties, in addition to adding flavor, dry red wine contains natural antioxidants like polyphenols, which come from the grape. When cooked, the alcohol generally evaporates, leaving only the character and beneficial nutrients of the wine. However, it is always important to use it in moderation so as not to alter the balance of the dish.

Depending on the Spanish-speaking region, dry red wine may also be known simply as "red wine" or "dry wine". In some Latin American countries, it may be called "vino seco rojo" to differentiate it from sweet or semi-sweet wines.