Dry Red Wines · Velvety + Fruity

Dry Red Wines – What is the Difference between Dry and Off-Dry?

In this category you will mainly find dry red wines, complemented by a small selection of off-dry variations for those who prefer a style that is not quite as dry.

Dry and off-dry red wines are very versatile as companions to food.

Dry Red Wines

Dry red wines contain little to no residual sweetness because the natural sugars of the grapes are largely fermented into alcohol. These non-sweet wines are often also described as “herb”.

Off-Dry Red Wines

Off-dry red wines show a subtle touch of residual sweetness. They do not taste sweet, but are simply not quite as bone-dry as dry red wines.

According to German wine law, dry wines may contain up to 9 g/l of residual sugar; off-dry wines are above this threshold.

If you prefer to browse by taste rather than by wine colour:

Explore further: All dry wines · All off-dry wines

How do Dry and Off-Dry Red Wines Taste?

Aromatics and tannins in red wine are independent of sweetness. However, a subtle touch of residual sweetness can underline and enhance these nuances.

Aromatics in Dry Red Wines

Fruit notes and overall aromatics in dry red wines depend strongly on the grape variety. Depending on the variety, wines also differ in their tannin structure and in the intensity of their colour.

Typical flavour notes in dry and off-dry red wines include red and black berries (raspberry, blackberry, strawberry, red and black currant, blueberry), as well as cherry and plum aromas.

Nuances of cranberry and fig are also possible; in addition, toasty aromas and spicy, herbal or floral notes such as rose, vanilla or cocoa may occur.

Details can be found in the individual tasting notes.

Enjoying Dry Red Wines

Dry red wines are rarely enjoyed completely on their own without food. It does not have to be a full meal – a good cheese or a few small bites are wonderful companions to dry or off-dry red wine.

A large, generously shaped wine glass that allows the red wine to unfold its aromas is ideal for enjoyment.

Dry Red Wines with Food

Dry red wines are classic food companions, especially for dark meats such as beef, game or lamb. They pair equally well with dark poultry, grilled and smoked dishes. With Mediterranean cuisine they are almost indispensable, and they also suit a cold platter with salami, ham or cheese.

Serving Temperature

Dry and off-dry red wines show best at a temperature of around 16–18 degrees Celsius.

Decanting Dry Red Wines

To allow the wine to “breathe”, we recommend opening the bottles in good time before serving. Carefully transferring the wine into a decanter brings it into additional contact with air and supports the development of its aromas. Any sediment from tartrate crystals that may form during bottle ageing can be retained in the neck of the bottle when decanting carefully.

Which Grape Varieties are Used for Dry Red Wines?

In principle, any red wine grape variety can be vinified in a dry, off-dry or sweet style.

Classics and Rarities for Dry Red Wines

Alongside classic grape varieties such as Pinot Noir and Merlot (which has only been permitted for cultivation in our wine region since 1997), our range includes several rarely planted varieties that offer welcome variety and distinctive tasting experiences.

The less commonly grown grape varieties from which we produce dry red wines include

• Cabernet Dorsa, a fruity red wine that we prefer to use in cuvées,
• the new cross “Nameless”, a deeply coloured Cabernet breeding with typical cassis notes,
• Pinot Meunier, the fruity, ruby-coloured ancestor of the Burgundy grape family.

Dry and Off-Dry Red Wines – Quality You can Taste

Our dry red wines are German quality wines, cultivated, vinified, matured and bottled with great care:

• from fully ripe, healthy grapes
• gently pressed using low pressure
• fine pre-filtration for a clear, clean must
• slow, temperature-controlled fermentation
• extended ageing on the lees to develop aromatic complexity

Quality Assurance and Control

Whether a red wine is bottled as dry, off-dry or sweet has no bearing on its quality.

Quality Control

• Only fault-free dry red wines with varietal character are bottled.
• After the mandatory analysis, samples are submitted to the official quality wine examination by the Chamber of Agriculture.
• Only after successfully passing this examination may dry and off-dry red wines be labelled as “German Quality Wine”.

Colour Spectrum of Dry Red Wines

The colour intensity of a red wine – from light ruby red to deep, dark “vino tinto” – depends on the natural pigmentation of the grapes. Depending on the grape variety, this natural colour intensity can vary greatly in dry red wines.

Ruby-Coloured Dry Red Wines

Red wine grape varieties with dark blue skins but light juice and pale flesh produce wines of a clear, bright ruby colour.

• Merlot
• Pinot Meunier
• Pinot Noir

Deep Dark-Red Dry Red Wines

Red wine varieties with dark blue, fully pigmented flesh and deep red juice produce particularly colour-intensive wines, often appearing almost blue-black.

• Cabernet Mitos
• Dornfelder
• Regent

Discover Outstanding Dry and Off-Dry Red Wines Directly from the Winery