Dry White Wine Types

The other categories of wines include blush, fruit/country, sparkling, and non-alcoholic. Wines are classified according to the grape variety or the region where the particular grapes are grown.

Wines that are classified according to the region are named after the region itself, and those classified according to the type of grapes are known as 'varietals'. A comprehensive information on dry white wine varieties has been provided here.

The dry white wines are made from fresh white varieties of grapes and few light-colored grapes as well. They are classified into 3 varieties like all other wines, namely, sparkling, sweet, and dry. The degree of sweetness or dryness is used to divide the types dry and sweet.

The characteristics of each white wine depend on the type of grapes used and the method of blending the wine to make it unique. After the sugars of the grapes ferment, the 3 different varieties are created. The table wines that are consumed along with meals are also known as 'natural wines' as there is nothing extra added to the fermented juice of grapes.

Dry white wines originated in Europe in countries like France and Germany. Today, many wine connoisseurs have started producing excellent varieties in America. Do you know how to differentiate between the types of dry white wine? If not, then read on to acquaint yourself.

This is one of the most popular varieties. It originated in Burgundy (France) and is the principal wine of this town. The typical taste of this varietal wine is wider-bodies, more velvety, and rich citrus like lemon or grapefruit flavor, unlike other types of white wines.

A buttery tone of vanilla, toast, coconut, or toffee can be added by fermenting the wine in new oak barrels. The USD 12 Californian Chardonnay has a very citrus fruit flavor with a little hint of melon, vanilla, and some toasty character along with some creaminess. Chardonnay goes well with pork, fish, and chicken dishes.

This type is a very aromatic variety of wine. The best known Gewürztraminer is produced in Alsace, Germany, the West Coast of USA and New York. The typical taste of this varietal is more of a fruity flavor with aromas of rose petal, peach, lychee and allspice. You can serve this wine with Asian food, pork and grilled sausages.

It's made up of a family of grapes and not a single variety. This white wine bears no resemblance to the Muscadet wine. The varieties in this type have a sweet and fruity taste and a characteristic grape fruit and musky aroma. This wine can be recognized immediately if you have tasted the Muscat table grapes. It tastes best on its own, i.e., without food.

This variety improvises in taste as it ages. The Riesling varieties of Germany taste slightly sweet and the balance is provided by a slight steely acidity. The Alsace and Eastern USA varieties are made in a different style with an aromatic and drier taste. The Riesling can be enjoyed with fish, pork and chicken dishes.

These types are clean and crisp tasting and originated in Bordeaux, wine region of France. Other excellent Sauvignon Blanc varieties are produced in the Loire valley and New Zealand.

The typical taste has a herbal character that feels like bell pepper or freshly mown grass. Sour green fruits like apple, pear and gooseberries form the dominating flavors. The unoaked quality Sauvignon Blanc exhibits smoky qualities with bright aromas and a strong acid finish. It's a versatile food wine that goes well with seafood, poultry and salads.

This wine is produced from the pinot grigo variety that is grown extensively in the Venezia and Alto-Aldine regions of Italy. It is known as malvoisie in the Loire Valley and Rulander or Grauer Burgunder in Austri and Germany. The pinot grigo is also grown in the West Coast of America.

The typical taste of this type is crisp and has a good acid 'bite'. It has an aromatic fruity flavor that improves as the wine ages in the bottle. This is a versatile variety that can be enjoyed with different meals.

Wines are popular not only for drinking but are also used in many popular cooking recipes. They are used for three things in the kitchen, namely, to marinade, as a cooking liquid, and as a flavoring ingredient in a dish. They help fortify the taste and aroma of the food cooked and do not hamper the flavor of the cooked meal.

It is important to take care of the amount of wine you add to your dish. Too much of wine becomes overpowering and too little makes a trivial difference. You should keep in mind to use only those wines that you enjoy drinking. This is because if you do not enjoy drinking the wine, you won't like its flavor in the meal as well.

If a dish needs white wine, use the American Sauvignon Blanc as it's a very dry wine that adds a herbal tilt and enhances any dish. Gewürtraminer, Riesling and Viognire are the types that have a dynamic fruity flavor and exotic floral aromas that can overpower any spicy recipe.

There are many dry white wines that can satisfy a palette's desire and help you enjoy the aroma and flavor of it. Explore the wide and enticing world of dry white wines humming the following W. B. Yeats poem under your breath:

A Drinking Song
Wine comes in at the mouth
And love comes in at the eye;
That's all we shall know for truth
Before we grow old and die.
I lift the glass to my mouth,
I look at you, and I sigh.

Julia Child, an American chef, once quoted, "If you do not have a good wine to use, it is far better to omit it, for a poor one can spoil a simple dish and utterly debase a noble one." Follow the lady's advice if you are not sure about using a dry white wine for cooking, especially if you are a beginner.