Welcome to Dry January – Ex Animo style, where our New Year’s resolution is simple: keep it dry. If you thought this was a time for fresh starts and wholesome detoxes, think again. Clearly we’re having a bit of fun with this, and if your wine isn’t as dry as your sense of humour, you’re doing it wrong.
But, what does "dry" really mean when it comes to wine?
Dry wine refers to a wine where the vast majority of natural grape sugars have been converted into alcohol during fermentation.
This results in a wine that has clarity and precision on the palate with a refreshing and satiating finish.
Adding sugar during the winemaking is generally not allowed for still wine in South Africa – the amount of grape residual sugar (RS) left after fermentation is the key indicator of a wine’s sweetness.
Here’s a simple guide for still wine according to the SA Wine Industry Information and Systems (SAWIS):
Bone dry/Extra dry: Less than 2,5g/L.
Dry wines: Less than 5 g/L RS, with minimal sweetness.
Off-dry/Semi-dry wines: 5-12 g/L RS, a touch of sweetness.
Unlike still wines, Cap Classique wines are allowed to add sugar added after the second fermentation, known as the “dosage”. This plays the crucial role in determining the wine’s sweetness level.
Here’s a breakdown of the designated sweetness levels found on Cap Classique:
Brut Nature: 0-3 g/L residual sugar (RS), bone dry with little to no sweetness.
Extra Brut: 0-6 g/L RS, offering a very dry, crisp profile.
Brut: 0-12 g/L RS, the most common style, considered dry with a subtle hint of sweetness.
Extra Dry: 12-17 g/L RS, slightly sweeter than Brut.
Dry/Sec: 17-32 g/L RS, a medium-dry style with noticeable sweetness.
Demi-Sec: 32-50 g/L RS, noticeably sweet with a pronounced sugary profile.
Doux: 50+ g/L RS, the sweetest style, often described as dessert-like.
Enough of the geeky info - here are some delicious dry wines for “Dry” January:
Joostenberg Estate 'Die Agteros' Old Vine Chenin Blanc 2023
Die Agteros Old Vine Chenin Blanc sits at only 2.7g/l of residual sugar.
“When oxen were used as draft animals the youngest, least experienced ox was positioned at the rear of the team. As he got stronger and more skilled he worked his way to the front, hence the Afrikaans saying ‘agteros kom ook in die kraal’, meaning ‘the hind ox gets there eventually’.”
Like you, drinking sweet wine, you’ve graduated to the front of the line!
Don’t let the blush fool you. This Rosé is drier than a librarian’s sense of humor. At a measly 1.3g/l, it’s practically begging for a savoury pairing.
Scions of Sinai 'Sẽnor Tallos' Skin Macerated White 2023
Flor is a unique type of yeast that forms a thin film on the surface of wine during aging. Flor thrives on humidity, it creates a special environment for the wine to age in. Think of it like a special blanket for the wine, keeping it safe and adding a unique touch.
The Sẽnor Tallos 2023 is so dry (1.7g/l), the flor kept asking for a humidifier.
Dry January: Embrace the Dry
Welcome to Dry January – Ex Animo style, where our New Year’s resolution is simple: keep it dry. If you thought this was a time for fresh starts and wholesome detoxes, think again. Clearly we’re having a bit of fun with this, and if your wine isn’t as dry as your sense of humour, you’re doing it wrong.
But, what does "dry" really mean when it comes to wine?
Dry wine refers to a wine where the vast majority of natural grape sugars have been converted into alcohol during fermentation.
This results in a wine that has clarity and precision on the palate with a refreshing and satiating finish.
Adding sugar during the winemaking is generally not allowed for still wine in South Africa – the amount of grape residual sugar (RS) left after fermentation is the key indicator of a wine’s sweetness.
Here’s a simple guide for still wine according to the SA Wine Industry Information and Systems (SAWIS):
Keep it under 5g/l this January.
Unlike still wines, Cap Classique wines are allowed to add sugar added after the second fermentation, known as the “dosage”. This plays the crucial role in determining the wine’s sweetness level.
Here’s a breakdown of the designated sweetness levels found on Cap Classique:
Enough of the geeky info - here are some delicious dry wines for “Dry” January:
R465.00Add to basket
Pieter Ferreira Blanc de Blancs 2018
This Cap Classique is classified as Extra Brut, with only 2.6 grams of sugar per litre.
It makes less of a pop sound and more of a sigh of relief for your taste buds, like a weary traveler finally reaching a cool oasis.
R215.00Add to basket
Joostenberg Estate 'Die Agteros' Old Vine Chenin Blanc 2023
Die Agteros Old Vine Chenin Blanc sits at only 2.7g/l of residual sugar.
“When oxen were used as draft animals the youngest, least experienced ox was positioned at the rear of the team. As he got stronger and more skilled he worked his way to the front, hence the Afrikaans saying ‘agteros kom ook in die kraal’, meaning ‘the hind ox gets there eventually’.”
Like you, drinking sweet wine, you’ve graduated to the front of the line!
R120.00Add to basket
Mother Rock 'Force Celeste' Cinsaut Rosé 2022
Don’t let the blush fool you. This Rosé is drier than a librarian’s sense of humor. At a measly 1.3g/l, it’s practically begging for a savoury pairing.
R245.00Add to basket
Scions of Sinai 'Sẽnor Tallos' Skin Macerated White 2023
Flor is a unique type of yeast that forms a thin film on the surface of wine during aging. Flor thrives on humidity, it creates a special environment for the wine to age in. Think of it like a special blanket for the wine, keeping it safe and adding a unique touch.
The Sẽnor Tallos 2023 is so dry (1.7g/l), the flor kept asking for a humidifier.
R190.00Add to basket
Rossouw, Gouws & Clarke Pinotage 2023
The Rossouw, Gouws & Clarke Dry Red Pinotage 2023 is so dry (1.5g/l), it makes Dolcetto d’Alba seem like a tropical rainforest vacation.