Dry red?

I'm trying some new taco recipes and the one I've been experimenting with requires "1 cup, dry red wine". This is a bit confusing since most of the stuff I've seen has used the "dry/sweet" meter in reference to white wines. Reds have the word "tannic" in place of dry.

Hmmm. Well whatever else it needs it definately needed more chili powder and some cumin to taste appropriately taco-like. It was good and different but not particularily taco-like.