Kent wine communicator Natalia Suta on making the right decisions this New Year and standing by your dry wines

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January has always confused me. Every year, as soon as the calendar flips, the nation seems to collectively clutch a glass of sparkling water and try to decide whether it tastes exciting yet.

Perfectly sensible people suddenly convince themselves that room-temperature tap water with their Friday dinner is a thrilling lifestyle choice. Whole crowds stand bravely at parties holding cans of botanical fizz and say things like “Oh, I don’t miss wine”. Sure you don’t, Susan. The whole spectacle leaves me both impressed and deeply unconvinced.

And while I admire the enthusiasm, I don’t have the temperament for performative suffering, so the idea of giving up wine for a month has simply never made the shortlist. That said, if everyone is determined to call it a ‘dry’ month, I’m more than happy to embrace the term, just not in the sparkling-water sense. So this January, I’m taking on a different kind of dry challenge and one that involves dry wines - the pure, bright and zippy kind. Care to join me ( @_winerocks_ )?

COME DRY WITH ME

So… what is a dry wine, anyway? When grapes are pressed, the juice is full of natural sugars. Yeast begins to ferment that sugar into alcohol - the more sugar the yeast devours, the drier the wine becomes. If the yeast powers through almost everything, leaving fewer than roughly four grams of sugar per litre, you get a dry wine. As a quick side note, not all winemakers want this to happen. Some choose to interrupt fermentation early by removing the yeast, which leaves a little more sugar in the wine and, as a result, a little less alcohol. (A handy clue, by the way: if a wine sits around 8%-10% alcohol, it will usually have some sweetness.) In wines where fermentation isn’t interrupted and the sugar has been fermented away, the experience in the glass is very different. With very little to no residual sugar to soften the acidity, dry wines feel refreshingly clean, vibrant and palate-perking. Which, frankly, is exactly what I want in January, when my body is still processing rich trifles, late-night cheese boards and those “just one more” glasses of December. That’s why, this January, I’ll be reaching for Yotes Court and its selection of beautifully dry wines.

YOTES COURT

Tucked into the Kent countryside near Mereworth, Yotes Court is one of those Kent estates that quietly gets on with doing things very well. Sustainability sits at the heart of what it does - unsurprising, given it’s a founder member of Sustainable Wines of Great Britain - from thoughtful vineyard practices to a light, precise touch in the winery. The result is a range of wines that feel focused, modern and beautifully balanced.

While its portfolio spans a range of styles, Yotes Court has a particular knack for making dry wines that feel generous rather than austere, expressive and deeply drinkable. In short, it’s exactly the kind of producer you want on your side for a month dedicated to clarity, freshness and good decisions (at least in the glass!).

For my own Dry January, I’ve zeroed in on three of Yotes Court’s still wines that show just how satisfying dryness can be: a poised Still Chardonnay, an elegant Still Pinot Noir and the joyfully zippy Bénie des Dieux.

‘Bénie des Dieux’ Blanc de Blancs, 13%

This is a sparkling wine for people who like their wine like their January: clean, uncluttered and ready to start the year on the right foot. Properly dry, with just 2.8 g/L of residual sugar, it bursts with ripe pear, juicy apricot and a gentle herbal lift, all carried by bright, mouthwatering acidity and a clean, energising finish. There’s plenty of personality here but no sweetness to blur the edges, making it feel invigorating. It’s perfect with spicy noodles, fish and chips, or anything requiring a mood boost on a drizzly Tuesday.

‘Two Beat Trot’ Still Chardonnay, 12.5%

If January had a reset button, it would taste a lot like this Chardonnay. Despite being bone-dry with just 1.6 g/L of residual sugar, it manages to feel refreshing and generous in equal measure. Aromas of ripe melon, bergamot and apricot are followed by citrus marmalade and a gentle buttery note, finishing with a savoury edge that keeps everything clean and balanced. Pair it with roast chicken, creamy risotto or that gooey cheese toastie you absolutely deserve.

‘Starter’s Order’ Pinot Noir, 12%

This is the kind of wine that makes my January feel positively luxurious. Properly dry, with just 1.6 g/L of residual sugar, it’s bright and beautifully poised. Aromas of ripe red cherry and violet lead into subtle notes of vanilla and tobacco from its time in French oak, while the palate delivers juicy red-berry fruit, fresh acidity and light but satisfyingly grippy tannins. At 12% alcohol, it feels elegant rather than heavy - it’s a red that refreshes as much as it comforts. Try it slightly chilled with roast turkey leftovers, seared tuna or anything involving mushrooms, soy sauce and a good soundtrack.

INSTA: @yotescourt @_winerocks_