Dry white wine features and food couplings

Dry white wine should have a pale straw color. White brands differs from reds in that the juice is separated from the skins prior to fermentation. Red brands are heavier and more complex than white ones. Tannins and phenols in the skins should not be in white wine because they give off a bitter taste and premature coloring. Tannin is a woody flavor similar to strong tea. The dryness in dry white wine is influenced by the sugar in the wine. The drier the wine, the less sugar it has. A dry wine becomes dry when the yeasts ferment all the sugar. In other words, all the grape sugar has been converted to alcohol by the yeast. Dry is just the opposite of sweet, and a determining factor in dryness is the wine’s weight or the quantity of alcohol at hand.

A popular kind of dry white wine is a German wine made from Riesling grape and punctuated by a fresh, flowery bouquet. Riesling grapes require cooler climates and has a high natural acidity. The grapes are floral and fruity and low in alcohol and can lead to a good summer wine. The best dry Rieslings are thought to be from Alsace, France. They are better with age. Another example of this kind of wine is called Brut.

Beginning wine drinkers should start with this wine because they tend to taste better due to their sweetness. White brands usually go better with fish and white meats such as chicken and pork. A wine rule states that during a meal, the wine drinker should start with lighter wines and then go on to heavier ones. Therefore dry white wine would be the ideal way to begin a meal. These wines can be obtained from California, Washington state, South America, and Australia.
 

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