Dry white wines are those that do not contain sweetness and are ideal for cooking lighter dishes such as chicken, pork, veal, soup, seafood, shellfish, and vegetables. The following are some of the most popular dry white wines:
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Sauvignon Blanc: This is a classic light wine with fruity, herbal, and floral flavors that add an amazing dimension when cooking vegetables.
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Pinot Grigio: This is a widely available light-bodied dry white wine with high acidity and apple and citrus notes.
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Chardonnay: This is a thicker and intensely flavored dry white wine that is ideal for cream sauces, gravy, and chicken.
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Muscadet: This is a dry white wine that is light and crisp with a slightly salty taste, making it perfect for seafood dishes.
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Albariño: This is a dry white wine that is light and refreshing with a slightly floral taste, making it perfect for seafood dishes.
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Soave: This is a dry white wine that is light and crisp with a slightly nutty taste, making it perfect for vegetable dishes.
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Picpoul: This is a dry white wine that is light and crisp with a slightly acidic taste, making it perfect for seafood dishes.
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Grenache Blanc: This is a dry white wine that is light and refreshing with a slightly fruity taste, making it perfect for vegetable dishes.
It is important to note that some fruity, aromatic wines with high acid can sometimes taste sweet, even if they’re dry, for example, Torrontes, Viognier, and some Rieslings. When selecting a dry white wine for cooking, it is important to choose a wine with a high acidity, known in wine-speak as "crisp". Additionally, it is recommended to avoid entry-level wines under $10 USD and select mid-priced, above the $15 USD.
