Dry white wine


What is Dry white wine?

White wine is an ingredient adds flavor to milder dishes.
However, despite the absence of sweetness, its high acidity and citrus flavors make it an ideal drink unsurpassed all year round. Now, the classification of any white wine that is not sweet is a dry white wine. Some dry white wines are Pinot Grigio, Sauvignon Blanc, Gruner Veltliners, and Albarino.

Dry white wine

History of Dry white wine

The first white wine dates back to antiquities approximately 7,500 years ago, located in Iran. Unfortunately, despite the location of this important discovery, it does not reveal for how long the wine has been made. Leaving that dry white wine production was centuries earlier.

What is known is that the wine show in considerably of the Middle East where Tables from Hattusa show extensively about white wine, specifically in the third millennium of Christ.

In the Middle Ages, wine merchants failed to survive the fall of the Western Roman Empire, and viticulture declined dramatically. The Germanic tribes preferred to drink beer and did not see the wine trade’s importance. It turns out that the river trade had significant relevance in the development of the vineyards. At this point, the Germanic countries benefited from the navigability of the Rin and El Danubio to carry out the export of their production.

The winemakers performed dry white wine business by sea along the Atlantic coast. The English, then the Dutch and Scandinavians, invented a madness for planting between Bordeaux and La Rochelle.

Finally, the production of dry white wine was export to La Rochelle; While Bordeaux was in charge of exporting mainly inland wines obtained through the Garonne.
In turn, the elaborations of famous dry white wine among the Dutch in the north, around the port of Nantes, and the trade-in of these white wines were allowed by their high alcohol content, thus ensuring their preservation journey northern Europe.


During the wine-making process, during malolactic fermentation, the grapes’ sugar is transformed into alcohol. Suppose the winemaker suspends the procedure before complete the fermentation. In that case, the wine is left with residual sugar (RS), giving the wine a natural sweetness.

A white wine with less than 10 grams of residual sugar is considered dry, and for more than 30 grams, it is regarded as sweet wine or dessert wine.

Dry white wine

Food combination with Dry white wine

  • Albarino
    Albarino wine mixed with the freshest and simplest seafood, especially with prawns, mussels, crayfish, and raw oysters.
  • Chardonnay
    Chardonnay is an average to full-bodied wine and is a perfect accompaniment to roast chicken and turkeys. Also, the recommendation is to try ‘oak’ Chardonnay with smoked salmon or trout.
  • Chenin Blanc
    A dry Chenin Blanc attached with simple roast pork or pork with prunes; meanwhile, sweet Chenin Blancs blend perfectly with a spicy lemon dessert or a bread and butter pudding.
  • Colombard
    In this case, you should try the light to medium-bodied Colombard with a goat cheese salad or root vegetable soup, such as parsnip or carrot. It also mixes well with chicken in creamy sauces.
  • Gewürztraminer
    This type of wine presents dry and sweet styles. Dry is perfect with Asian flavors and spicy foods; additionally, sweet is very good with fruit tarts and creamy blue cheeses.
  • Muscat
    Take dry and non-dry muscat just as a snack. Toned styles are suitable on their own, with fruitcakes and with ice cream. Simultaneously, sweet tones pair nicely with honey cakes like baklava.
  • Pinot Gris
    Pinot Grigio is delightful without food, but Pinot Gris pairs pleasingly with duck, spring rolls, and Chinese.
  • Riesling
    Fine German Rieslings are great as an aperitif, while young New World styles mix well with dishes like chicken korma and Thai green curry.
  • Sauvignon Blanc
    In this case, it is advisable to drink dry styles with goat cheese, as the Frenchs usually do with ‘Sancerre.’
  • Billion
    Billion wine mix perfectly with Fish cakes and a dry Semillon.
  • Viognier
    Enjoy the Viognier’s fragrance as a snack, or try more decadent ‘fusion’ recipes like fish with mango and chili.

For cooking

As a main rule, dry white wines, those without sweetness, have been preferred to cook more reckless dishes such as pork, chicken, beef, seafood, soup, and vegetables.
For creamy sauces, gravies, and white meats: try rich dry white wines

  • Chardonnay
  • Chenin Blanc
  • Viura
  • Viognier

Use thicker, intensely flavored dry white wine such as Chardonnay for cream, gravy, and thicken sauces.

For seafood: try dry and crisp white wines

  • Pinot Gris, also called Pinot Grigio
  • Colombard
  • Picpoul de Pinet
  • Vinho Verde
  • Verdicchio

These, like Pinot Grigio, incorporate a mineral and fruity character that is ideal for cooking seafood.

For vegetables: try dry herb-based white wines

  • Sauvignon Blanc
  • Verdejo
  • Grüner Veltliner

Sauvignon Blanc is a classic light wine that maintains fruity, herbal, and floral flavors that add a pleasant dimension when cooking vegetables.

Dried white wine grapes

Many grapes produce dry white wines:

Sauvignon Blanc

It is a white wine grape famous for its citrus flavors and high acidity. It also gives off notes of currants, herbs, and bell peppers.

The Sauvignon Blanc is most widely cultivated in France’s Loire region. Moreover, Sauvignon Blanc red wine worldwide production is in New Zealand, the United States, Italy, France, Chile, and South Africa.


It is an aromatic white grape of German origin. Also, it is an essential ingredient in both dry and sweet white wines. It has high floral aromas and high acidity, and it is dry on the palate.


Often associated with Chablis, this type of white wine grape is widespread and is usually detailed as chalky. Finally, it is known for its earthy aromas.

Pinot Blanc grape

It is an essential ingredient in dry white wine’s acidity. It is usually compared to Chardonnay, as it presents flavors of tart cherry and citrus

Pinot Grigio or Pinot Gris

This variation is profoundly used in Italy to make Frizzante (semi-sparkling) and Spumante (sparkling) wines.

Dry white wine
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