Dry January, Saint Style

Every January, the world decides it is time to behave. Sugar is shunned, indulgence is questioned, and Dry January becomes a badge of self-control. Wine often gets caught in the crossfire, assumed to be sweet or indulgent by default. Saint likes to be cheeky, and we participate in Dry January by only drinking dry wine styles! In wine terms, dry simply means sugar, or more accurately the lack of it. Residual sugar is the natural grape sugar left behind after fermentation. When a wine contains under 1 gram per litre of residual sugar, it is considered bone dry, with no perceptible sweetness on the palate. What you taste instead is acidity, tannin, texture, and structure.

So, when we talk about Dry January at Saint Wine Society, we are not talking about abstinence or deprivation of alcohol. We are talking about choosing wines that are intentionally, confidently, and unapologetically dry. These wines feel cleaner, more precise, and often more food friendly. They also tend to reveal more about where they come from and how they are made.

In red wine, dryness often shows up as grip and freshness rather than fruit sweetness. Sangiovese is a perfect example. High acid, firm tannins, and flavours of sour cherry, dried herbs, and earth make it feel vibrant and refreshing. It is unmistakably dry and deeply satisfying. Tempranillo follows a similar path, especially in classic Spanish regions. Think red fruit, leather, and spice with structure and restraint. Nebbiolo takes dryness to another level. Pale in colour but powerful in presence, it delivers high acidity, serious tannins, and flavours of rose, tar, and dried fruit, all without sweetness.

Dry white wines offer a different kind of clarity. Muscadet from the Loire Valley is famously dry, often fermented completely and aged on lees for texture. It’s citrus, saline, and stone, and pairs effortlessly with seafood or simple dishes. Sauvignon Blanc, when made in a restrained style like Sancerre, trades tropical sweetness for sharp acidity and mineral driven flavours like lime, grass, and flint. Grüner Veltliner is another quietly brilliant dry white. Peppery, textured, and savoury, it manages to feel both refreshing and grounding at the same time.

If there is a pinnacle of dryness in wine, it lives in sparkling. Brut Nature and Extra Brut wines receive little to no added sugar after fermentation. That means what you are tasting is pure base wine and bubbles, nothing else. These styles highlight acidity, minerality, and precision. They are electric, refreshing, and unapologetically dry.

And if you do want to adhere to the more traditional interpretation of Dry January, there is still a way to do it with intention and quality. My suggestion is the Divin Vigneron Pinot Noir from the Loire Valley. Made from 100% Pinot Noir, this is the first non-alcoholic terroir driven wine from the Loire. Unlike grape juice, alcohol free wine is crafted just like traditional wine. The grapes are fermented fully, allowing structure, aroma, and complexity to develop, before the alcohol is gently removed through dealcoholization. This process preserves the qualities of wine, meaning the aromas, textures, and flavour profile remain remarkably close to the original. In the glass, expect red cherry, raspberry, and strawberry, layered with subtle spice, balsamic notes, and a well proves that choosing non-alcoholic does not have to mean choosing something simple or sweet Dry January is not a punishment. It is an opportunity to reset your palate and rethink what you are drinking. Wines with no residual sugar show their true colours, their origins, and their craftsmanship. For a great selection of curated, boutique dry wine styles, I recommend visiting BKL Wine Merchants in SW Calgary.

Drink less if you want. Drink better if you can. Just remember that dry was never meant to be boring!

Cheers! Stephanie Gilker

Divin Vigneron Pinot Noir Non Alcoholic Wine Imported by Some Zero

BKL Wine Merchants is a boutique wine shop with a fantastic, curated selection of wine styles run by Bill and his family in SW Calgary

Stephanie Gilker is the founder of Saint Wine Society, curating polished wine tasting experiences and Champagne service across Alberta. She holds WSET Level 3, French Wine Scholar, and Master of Champagne certificates, bringing expertise, creativity, and elegance to every glass.

Article Sources: Sources: Hugh Johnson and Jancis Robinson, The World Atlas of Wine, Decanter and Wine Spectator articles

Photo Credit: Stephanie Gilker