Not dry white wine full#

For richer, poultry-based dishes and hearty cream sauces, grab something with a bit more weight.įAQs What are the most popular white wines?Īlthough a plethora of white grapes dominate global viticulture, Chardonnay, Sauvignon Blanc, and Riesling are generally the most popular and well-recognized varieties. For salty snacks, seafood, and fresh salads, look for high-acid wines. Additionally, consider the potential food to be consumed with the wine. Did it see any oak? Was it entirely vinified in steel? This will tell you a bit about how the wine will taste. First and foremost, what does your palate tend to veer towards – richer, rounder styles of white wine or higher-acid, more zesty expressions? In addition to grape variety, think about how the wine was made. When seeking out a bottle of white wine, there are a few things to consider. The best way to learn? Taste as much as possible! Finding the best bottle for your palate is simply about understanding your likes and dislikes, as well as how certain vinification practices affect a wine’s final flavor profile. Certain grapes and styles are more synonymous with particular areas. Seafood is the soulmate is fresh, dry whites, especially when the sun is shining.Great white wines are made in every viticultural region (and in a variety of styles) worldwide. Simple pasta and chicken dishes are perfect with these relaxed whites, especially with creamy sauces that need a bit of freshness and zing. Food Matching Fish & Chipsįresh citrusy wines act like vinegar for fish and chips, cutting through rich batter beautifully. No one knows 100% why a grape might take on mineral flavours such as wet stone, flint or salt (though you can find out more about it here) but one theory is that vines grown near the sea or on stony, mineral soils take up some of these geographically influenced flavours. Saline and mineral flavours are another delicious characteristic of some of these wines. In Chablis however, the very same chardonnay grape keeps its mineral, citrus-fruit freshness due to the cooler climes. In a hot climate these flavours could develop into riper tropical-fruit flavours (think Aussie chardonnay). Zingy citrus and juicy peach, green apple mineral and pear flavours are characteristic of these grapes.

Not dry white wine full#

Climates that are less sunny mean that the grape won't reach full sugary ripeness, but have plenty of the fresh acidity that make these wines so mouthwatering. You might wonder how Spain and Portugal, which are usually considered warm, can make these wines such as these but cool micro-climates can be caused by a huge range of geographical influences, such as mountain ranges (higher altitude = cooler climates) or cooling ocean currents. You'll nearly always find these wines grown in cool climates. Using huge steel tanks or concrete eggs(!) for this process means you keep the fresh, juicy fruitiness of the grapes rather than adding any of the toasty flavours you'd get from oak maturation. The vibrancy and pure fruitiness you'll find in these is enhanced by using inert (non-flavour giving) vessels in the fermentation and maturation process. How it's made What makes a white wine fresh, fruity and dry? Steel-tank fermentation Orvieto: Dry, round but fragrant Italian white, delicious with macaroni cheese or Greek salad. Vinho Verde: Lightly sparkling, fragrant Portuguese blend from local grapesĪssyrtiko: A light but full-flavoured Greek white that tastes great with Halloumi cheese Soave: Delicate, fragrant, sushi-friendly Italian white made from the garganega grape