Dry wine

Dry wine is a type of wine characterized by its low residual sugar content, which gives it a less sweet and more balanced flavor. In cooking, dry wine is widely used for marinating meats, deglazing pans, preparing sauces, and adding depth and complexity to various dishes, both in traditional and contemporary cuisine.

This ingredient originates from wine-growing regions of Europe, particularly in countries like Spain, France, and Italy, where the art of winemaking has perfected the production of wines with different styles and characteristics. Dry wines are typically made from Mediterranean grapes that ferment completely, leaving little to no residual sugar.

Among its properties, its ability to enhance flavors, tenderize meats, and provide a unique aromatic touch stands out. It contains natural antioxidants from the grapes, although in cooking it is primarily used for its flavor profile and texture.

In different Hispanic American countries, dry wine may be referred to as vino blanco seco (dry white wine) or simply vino (wine) when the sweetness is not specified. It is sometimes differentiated by its style, but it is commonly understood as dry wine to indicate that it is not sweet or fruity.