Answers.Body: <p><strong>What are some types of red wine that aren't buttery or sweetish?</strong></p>
  <p>My guess is that one could try a <a href="https://www.thewinebuyingguide.com/Wine-101/Red-Wine-Sweetness-Chart" rel="nofollow noreferrer">red wine</a> like <strong>Merlot, Cabernet Sauvignon, and Pinot Noir</strong>. Generally speaking they are dry and thus not sweet.</p>
  <p><a href="https://i.sstatic.net/nGEKc.jpg" rel="nofollow noreferrer"><img src="https://i.sstatic.net/nGEKc.jpg" alt="enter image description here" /></a></p>
  <p><a href="https://www.thewinebuyingguide.com/Wine-101/Red-Wine-Sweetness-Chart" rel="nofollow noreferrer"><strong>Red Wine Sweetness Chart</strong></a></p>
  <p>Some Chardonnays may in fact be buttery, but not all.</p>
  <blockquote>
  <p><a href="https://www.winespectator.com/articles/what-is-a-buttery-wine-53333" rel="nofollow noreferrer"><strong>What does the term “buttery” mean in reference to wine?</strong></a></p>
  <p>&quot;Buttery&quot; can refer to a flavor, smell, texture or some combination of all three, and it's most commonly associated with Chardonnay. Buttery flavors usually come from diacetyl, an organic compound that’s a natural byproduct of fermentation. Diacetyl can also be a result of putting a wine through a malolactic conversion. Exposing a wine to oak barrels can also emphasize buttery notes—both from the toasting on the inside of the barrel, and the softening effect barrels can have on a wine’s texture.</p>
  <p>Have you ever smelled a wine and it’s a dead ringer for butter-flavored popcorn? That’s not a coincidence. Diacetyl is sometimes added to foods for its buttery flavor—think movie-theater popcorn, margarine, crackers and cooking oil.</p>
  <p>I consider “buttery” a positive note. Just like any other wine characteristic, I prefer it in balance with a wine’s other elements. But buttery Chardonnays used to be very fashionable, and now much less so. These days, sometimes “buttery” is used as a pejorative term.</p>
  <p>Other descriptors in a similar vein are cream/creamy, piecrust, caramel, butterscotch or brioche.</p>
  </blockquote>
  
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Answers.CreationDate: 2020-12-24T17:06:20.470Z
Answers.Text: Nice chart +1 to you.
Answers.UserDisplayName: Eric S
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Answers.CreationDate: 2020-12-24T16:44:24.113Z
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Answers.UserDisplayName: Ken Graham
Answers.Body: <p>Technically, red wines are never sweet (with a few exceptions like Recioto) - so you probably mean the wines are full because the grapes were quite ripe, typically from a sunny location.</p>
  <p>As a European, I often find American, Australian and similar wines more full and 'friendly', but lacking in acid that would make it pair better with food.</p>
  <p>Look for wines from colder climates; e.g. European wines from Austria, Northern Italy, sub-Alpine France or similar non-European versions.</p>
  
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Answers.UserDisplayName: morsor
Answers.Body: <p>Very few red wines are actually sweet. Meiomi pinot noir is slightly off dry, but hardly sweet. I've never had a sweet cabernet sauvignon. Buttery is an adjective sometimes associated with California chardonnay which has gone through malolactic conversion. Lots of people seem to like it although I'm not a fan. <a href="https://www.winespectator.com/articles/if-red-wines-undergo-malolactic-fermentation-why-aren-t-they-buttery" rel="nofollow noreferrer">Here is a good article</a>.</p>
  <p>If you have a good wine store, I'd suggest asking the shop keeper for suggestions. Personally I like Spanish wines like Rioja which are good values. You can also look for wines with higher alcohol content. It is hard to imagine getting to 13%+ ABV while maintaining any residual sweetness.</p>
  
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Answers.CreationDate: 2023-12-26T19:39:12.757Z
Answers.Text: Eric S's recommendation of Rioja is a good one. The chief grape in Rioja is Tempranillo, and there are a number of good American ones.
Answers.UserDisplayName: Hal917
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Answers.UserDisplayName: Eric S
Body: <p>I'm just getting into wine, and I've tried some red wines, but nothing I particularly liked.</p>
  <p>I found a few pinot noirs too sweet, and last night I had a Paso Robles cabernet sauvignon that was a bit too buttery and smooth for me.</p>
  <p>What should I look into for wines that are more, I guess, acidic and have an edge to them?  I don't need anything particularly bitter, but butteriness and sweetness do put me off.</p>
  
Comments.ContentLicense: CC BY-SA 4.0
Comments.CreationDate: 2020-12-20T13:46:35.090Z
Comments.Text: Buttery is not a term I’ve ever heard applied to red wines. Very few cabs are sweet at all.
Comments.UserDisplayName: Eric S
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Comments.CreationDate: 2020-12-27T22:24:45.300Z
Comments.Text: When you say sweet, might you be referring to specific fruit notes rather than actual residual sugar?   This is a common point where I see confusion in red wine.
Comments.UserDisplayName: Xander
Tags: <wine><red-wine>
Title: What are some types of red wine that aren't buttery or sweet-ish?
UserDisplayName: Tumbleweed53
ThreadText: # What are some types of red wine that aren't buttery or sweet-ish?
  
  (Asked by: username_0 on 2020-12-20)
  
  I'm just getting into wine, and I've tried some red wines, but nothing I particularly liked.
  
  I found a few pinot noirs too sweet, and last night I had a Paso Robles cabernet sauvignon that was a bit too buttery and smooth for me.
  
  What should I look into for wines that are more, I guess, acidic and have an edge to them? I don't need anything particularly bitter, but butteriness and sweetness do put me off.
  
  **Tags:** wine, red-wine
  
  > **Comments:**
  > **username_1**: Buttery is not a term I’ve ever heard applied to red wines. Very few cabs are sweet at all.  
  > **username_2**: When you say sweet, might you be referring to specific fruit notes rather than actual residual sugar?   This is a common point where I see confusion in red wine.  
  
  ---
  
  ## 3 answers
  
  ### Answer by username_3 on 2020-12-24. Score: 3 | Accepted answer
  
  **What are some types of red wine that aren't buttery or sweetish?**
  
  My guess is that one could try a [red wine](https://www.thewinebuyingguide.com/Wine-101/Red-Wine-Sweetness-Chart) like **Merlot, Cabernet Sauvignon, and Pinot Noir**. Generally speaking they are dry and thus not sweet.
  
  [![enter image description here](https://i.sstatic.net/nGEKc.jpg)](https://i.sstatic.net/nGEKc.jpg)
  
  [**Red Wine Sweetness Chart**](https://www.thewinebuyingguide.com/Wine-101/Red-Wine-Sweetness-Chart)
  
  Some Chardonnays may in fact be buttery, but not all.
  
  > [**What does the term “buttery” mean in reference to wine?**](https://www.winespectator.com/articles/what-is-a-buttery-wine-53333)
  >
  > "Buttery" can refer to a flavor, smell, texture or some combination of all three, and it's most commonly associated with Chardonnay. Buttery flavors usually come from diacetyl, an organic compound that’s a natural byproduct of fermentation. Diacetyl can also be a result of putting a wine through a malolactic conversion. Exposing a wine to oak barrels can also emphasize buttery notes—both from the toasting on the inside of the barrel, and the softening effect barrels can have on a wine’s texture.
  >
  > Have you ever smelled a wine and it’s a dead ringer for butter-flavored popcorn? That’s not a coincidence. Diacetyl is sometimes added to foods for its buttery flavor—think movie-theater popcorn, margarine, crackers and cooking oil.
  >
  > I consider “buttery” a positive note. Just like any other wine characteristic, I prefer it in balance with a wine’s other elements. But buttery Chardonnays used to be very fashionable, and now much less so. These days, sometimes “buttery” is used as a pejorative term.
  >
  > Other descriptors in a similar vein are cream/creamy, piecrust, caramel, butterscotch or brioche.
  
  > **Comments:**
  > **username_1**: Nice chart +1 to you.  
  
  ---
  
  ### Answer by username_4 on 2020-12-24. Score: 1
  
  Technically, red wines are never sweet (with a few exceptions like Recioto) - so you probably mean the wines are full because the grapes were quite ripe, typically from a sunny location.
  
  As a European, I often find American, Australian and similar wines more full and 'friendly', but lacking in acid that would make it pair better with food.
  
  Look for wines from colder climates; e.g. European wines from Austria, Northern Italy, sub-Alpine France or similar non-European versions.
  
  
  ---
  
  ### Answer by username_1 on 2020-12-20. Score: 1
  
  Very few red wines are actually sweet. Meiomi pinot noir is slightly off dry, but hardly sweet. I've never had a sweet cabernet sauvignon. Buttery is an adjective sometimes associated with California chardonnay which has gone through malolactic conversion. Lots of people seem to like it although I'm not a fan. [Here is a good article](https://www.winespectator.com/articles/if-red-wines-undergo-malolactic-fermentation-why-aren-t-they-buttery).
  
  If you have a good wine store, I'd suggest asking the shop keeper for suggestions. Personally I like Spanish wines like Rioja which are good values. You can also look for wines with higher alcohol content. It is hard to imagine getting to 13%+ ABV while maintaining any residual sweetness.
  
  > **Comments:**
  > **username_5**: username_1's recommendation of Rioja is a good one. The chief grape in Rioja is Tempranillo, and there are a number of good American ones.  
  
  ---
  
  