Dry red wine

Dry red wine is a type of wine made primarily from red grapes, characterized by its low residual sugar content, which gives it a not-so-sweet flavor and a balanced acidity. This ingredient is highly valued in cooking for its ability to enhance the flavor of stews, sauces, marinades, and braises, adding depth and complexity to dishes.

The origin of dry red wine dates back to classic wine regions such as France, Spain, and Italy, where viticulture has a millennia-old tradition. However, today it is produced in almost all countries with suitable conditions for grape cultivation, including much of Latin America, such as Argentina, Chile, and Mexico.

Properties: in addition to its culinary value, dry red wine contains natural antioxidants, such as polyphenols, which come from the skin of the grapes. In cooking, the alcohol in the wine acts as a solvent, helping to extract and enhance the flavors of other ingredients and allowing for better integration of spices and herbs in dishes.

In different Hispanic American countries, dry red wine may also be found under names such as vino seco, vino tinto (assuming it refers to the dry variety by default), or simply cooking wine.