Dry White Wine: Types & Food Pairing

The dry white wine is one of the top wine choices of true wine passionates. Why so? Mainly because of the crisp, smooth and well-balanced flavours that make it a perfect companion to a large variety of tasty dishes.

Some of the most-favoured, thus popular bottles of dry white wine are Sauvignon Blanc, Pinot Grigio, Unoaked Chardonnay, Albariño, Muscadet and Riesling. The truth is, these wine brands are produced in different wineries all around the world, but only real wine enthusiasts can recognize their quality and unique editions that everyone wants them served on the dinning table. However, by being offered so many different varieties of dry whites, we have the brilliant opportunity to choose the one that will perfectly suit to our plate.

Dry whites are divided in two main categories:

  • Very Dry Whites – They contain less than 4 g/L of residual sugar. This category of dry whites includes the following wine brands: Sauvignon Blanc, Albariño, Chardonnay and Muscadet. All these wines are tangy, sharp and delicious, featuring lean and clean fruity flavours.
  • Medium - Dry Whites – They have up to 12 g/L of residual sugar. Popular dry whites from this category are Pinot Blanc, Pinot Grigio/Pinot Gris, Riesling, Champagne, Gewürtztraminer, Grüner Veltliner and Viognier. Many wine lovers turn to medium-dry whites due to their special spicy and aromatic flavours with light, crisp and fruity notes.

What about their food pairings? Frankly, there are no rules to combine all these dry whites with different types of food. However, the practice has shown so far that:

  • Fruity whites (Pinot Grigio/Pinot Gris) match best with delicately flavored foods, like seafood and shellfish.
  • Oaky whites with toasty flavours, (Chardonnay), are perfect companion to rich and fatty foods, such as the Italian fettuccine Alfredo or the nicely-prepared lobster with butter sauce.
  • Sparkling dry whites (Champagne) are ideal for food recipes that feature salty and umami flavours.
  • Crisp wines (Sauvignon Blanc) are great to pair with light and bright food. I would recommend the halibut with lemon, as the perfect dish to taste the unique flavour of crisp wines.
  • Last but not least, the spicy wines (Gewürtztraminer, Riesling) taste amazingly with spicy foods, like for example some outstanding Asian specialties.