The naturally high acidity levels in dry whites make them ideal for cooking, as this acidity preserves the moisture and texture in more delicate ingredients like fish while enhancing the food’s flavour profile. Unlike other varieties, dry whites are typically served chilled (think that cool glass of Chardonnay by the pool), making them the perfect choice for summer.ĭry whites are also typically lower in alcohol content than other types of wine, making them a more accessible option for those who prefer a lighter taste. A dry white is fermented until all natural sugar content is converted into alcohol, resulting in that deliciously crisp and refreshing taste. What makes dry white wine so unique is that it possesses very little residual sugar, meaning it doesn’t have that late harvest white wine sweetness like Moscato. If reclining poolside while sampling a delicious cheese board and sipping a chilled glass of Chardonnay sounds like your idea of heaven, read on to discover what makes a dry white so perfect for summer. The high acidity and natural citrus flavours swirl into a rich complexity of perfectly balanced properties that lend themselves beautifully to an abundance of fresh summery foods.īut what is a dry white wine, and how is it best served or used in cooking? Here, we explore the unique properties of dry white wines, some of our favourite types for both drinking and cooking, and the best food pairings for your next glass. If there’s one drink we simply can’t get enough of in Summer, it’s a crisp, dry white wine. What is a Dry White Wine? Here’s Everything You Need to Know
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