A chef says "I'll sever San Giovese wine with the bolognese pasta because it's on the dry side which mean it's going to contrast well with the meaty creamy bolognese"
What is the meaning of "on the dry side" here? I got that it refers to the wine but what it means.
Wine is said to be dry when all the sugar has been fermented into alcohol. If it's very dry it has no hint of sweetness at all. If it's on the dry side it is fairly dry with possibly just a slight taste of sweetness.