White Wine - Dry

Dry white wine contains minimal residual sugar, typically less than 4 g/l, and is characterised by fresh acidity, minerality and fruity notes. In the kitchen, it is one of the most widely used ingredients: it balances and enriches sauces, forms the base of risotto, and complements seafood, fish and poultry. When heated, the alcohol evaporates, leaving behind a complex flavour profile. Common choices include Sauvignon Blanc, Pinot Grigio or Chardonnay. The golden rule applies: use a wine you would also enjoy drinking on its own.