Dry red wine

Description

Dry red wine, such as pinot noir or merlot, has a clear color ranging from ruby to brick and a dry flavor profile with distinct tannins; aromas of red and black fruits, earthiness, and sometimes spicy or smoky notes dominate, making it an elegant and relatively versatile addition to dishes. In the kitchen, it is used for deglazing pans and preparing reduction sauces, for braising meats (e.g., stews, boeuf bourguignon), marinades, as well as dishes with mushrooms and aged cheeses; it pairs well with red meat, game, roasted vegetables, and tomato-based sauces. Nutritionally, red wine provides few calories from alcohol and trace amounts of minerals and polyphenols, including resveratrol, which, when consumed in moderation, are associated with potential cardiovascular benefits and antioxidant effects. Store unopened bottles in a cool, dark place with a stable temperature, and after opening, keep in the refrigerator for a maximum of a few days with a cork or cap; before serving, it is advisable to lightly aerate or decant it depending on the age and structure of the wine.