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12 Varieties Of Dry White Wine

Marie Gabrielle

Posted on October 05 2021

Dry whites are preferred by many individuals above other kinds of wine. Wines such as Sauvignon Blanc, Pinot Grigio, and dry Riesling are produced all over the globe, and wine lovers like them for their crisp tastes and ease of pairing with food. Dry whites can be drunk all year, but they are delightful during the summer months. With so many different types of dry white wine to select from, white suits almost every taste.

Defining Dry

The source of added sugar in wine grapes varies based on the variety when the grapes were picked and the intensity of the juices. Yeast transforms grape juice carbohydrates into alcohol during the fermentation process. The wine is considered dry when the bulk of the sugar has been changed, and the residual sugar was little than 1% of the wine's capacity (four grams of sugar per liter). Wines with a residual sugar level of 12 g/L are also categorized as medium dry. Wines with higher amounts of sugar are classified as off-dry, moderate, or sweet.

Very Dry Whites

The residual sugar level in these wines is less than four g/L. Consequently, they have a dry taste and sharpness that are excellent for dry wine lovers.

Sauvignon Blanc

It is among the driest and crispest wines on the market, making it excellent for sipping or cooking. This slim, clean wine has a herbaceous or grassy aroma and flavor, well-balanced acidity, and underlying fruits. Sauvignon Blanc is cultivated all over the globe. Bordeaux, New Zealand, the Loire Valley, South Africa, Austria, California, and Washington State are central growing regions.


This dry Spanish wine has a lively acidity as well as lovely citrus and mild salty notes. It goes well with the abundant seafood in Spanish cuisine. Alvarinho is how the Portuguese refer to it.


The French Burgundy area is widely renowned for its outstanding Chardonnay wines. In reality, Chablis is a crisp, thin wine produced entirely from grapes from France. The scents of apple, exotic fruits, citrus, and flint abound in the wines of this area. Young World variants from California and Washington State are matured in new oak and are toasted and vanilla-flavored. The presence or lack of oak in Chardonnay has a significant impact on the taste characteristics. Without oak, vibrant tropical notes take the stage. Toasty vanilla tastes tend to prevail when it comes to wood.


This light-bodied wine, pronounced musk-uh-day, is very dry. Muscadet is produced from Melon de Bourgogne grapes and must not be confused with off-dry or semi-sweet Muscat or Moscato wines. On the other hand, Muscadet is crisp, acidic, and delightful, with citrus and mineral flavors. This Loire Valley wine is produced from Loire Valley grapes.


Torrontés (torr-on-tez) is a wine that is gaining popularity. Many delectable examples may be found in South American nations, especially Argentina. It's an aromatic white, which means the wine has a strong fragrance. On the tongue, there are peach and citrus flavors and a sharp acidity and flowery undertones.

Medium-Dry Whites

These wines may contain up to 12 g/L of residual sugar. They are somewhat sweeter than very dry wines, but it's not so sweet that they qualify as off-dry or dessert wines.

Pinot Gris

Pinot Blanc is a genetic variant of Pinot Noir. Nonetheless, it is a white wine grape grown in Germany, Austria, Italy, and Alsace, France. It tastes similar to Chardonnay and creates medium- to full-bodied wines with snappy acidity and apple and almond notes. 

Pinot Grigio/Pinot Gris

This wine is known as Pinot Grigio in Italy. Wines made from the same grape are known as Pinot Gris in other parts, notably in Oregon and France. In Germany, it's known as Grauburgunder. Pinot Grigio from Alsace, France, is a sweet wine not usually classified as dry whites. Wines made from dry Pinot Grigio/Gris grapes are delicate, crisp, and fruity, with minerals or citrus flavors. The Italian Pinot Grigio style is a crisp, minerally dry white wine, while a French Pinot Gris is fruity and dry.


Viognier is a fragrant grape (pronounced vee-oh-nay). In reality, producers in France's Côte-Rôtie region mix a little Viognier with Syrah to give an appealing fragrance with a citrus nose. It's a French grape with extremely fragrant smells and tastes of peaches and honeysuckle that's gaining appeal all over the globe.

Grüner Veltliner

Austria is known for its fruity wines with notes of pepper and spice. Citrus tastes, mainly lime, dominate when grapes are harvested, and they're less ripe. However, the later in the season the grapes are harvested, the fewer citrus notes you'll find in the wine, and sweeter grapes create wines with peach flavors.


This peppery, fragrant white is a specialty of Germany and Alsace. There are other good instances in New Zealand, Oregon, and California. Gewürtztraminers (guh-vurtz-tra-mee-nehr) aren't exclusively dry. This grape also comes in a sweeter, postponed variety. If you want something dry, go with a German trocken or halbtrocken. This wine has flowery, spice, and citrus aromas.


Riesling (ree-sling) is yet another grape wine that flourishes in the colder climates of Germany and Alsace. It may be dry or sweet. Mineral, stone fruit and apple notes characterize the acidic wines.Dry Rieslings could also be discovered in Washington, Oregon, and California.


Champagne (and sparkling wines produced outside of France) is a kind of dry white wine. Though many Champagnes are dry, the region has its sweetness classification.

  • Extra Brut contains less than.6% residual sugar.
  • Brut has a residual sugar content of less than 1.5 percent.
  • Extra Sec ranges from 1.2 to 2%. It's a wine that's medium-dry.
  • Sec contains 1.7 to 3.5 % residual sugar.
  • Demi-Sec has a residual sugar content ranging from 3.3 to 5%.
  • Doux includes at least 5% natural sugar.

Food Pairing for Dry Whites

  • Were you ready to explore some delicious meal combinations with dry whites? Though there are no fast and complex laws, keep the following in mind.
  • Crisp wines, such as Sauvignon Blanc, go nicely with light, bright dishes like halibut with lemon.
  • Sauvignon Blanc is also an excellent match with salads, vegetables, or anything else with herbal solid aromas, especially dill or basil.
  • Oaky wines with toasty tastes, such as Chardonnay, go nicely with rich, fatty dishes like lobsters with butter sauce or fettuccine Alfredo.
  • Spicy or acidic whites, such as Riesling, Torrontés, Viognier, or Gewürztraminer, can stand up to spicy meals, such as Asian cuisine.
  • Champagne and sparkling white wines complement salty or umami-flavored foods well.
  • A fruity white wine like Pinot Gris pairs well with delicately flavored dishes like shrimp.
  • Albario, with its delicate salinity flavor, pairs well with raw fish like sashimi.

Cooking With Dry White Wine

Several recipes do not specify the kind of wine, instead requesting a "dry white wine." So, which wine do you choose? Use a wine with a pungent taste in buttery or creamy sauces and stews like fettuccine Alfredo or mushroom risotto, such as an oaked Chardonnay, dry Vermouth, or dry Sherry.

The Best Dry White

Don't be put off by the word "dry." While dry whites contain minimal sweetness, the majority of them are incredibly approachable. They are particularly delicious when served at the proper temperature and meals that complement their tastes and smells.


Any white wine that's not sweet is classified as a dry white. However, for cooking, you want a wine with a strong acidity, often described as “crisp” in wine language. These are the many kinds of dry white wine available.