It offers mineral, saline, and lemon flavors with strong acidity. It has a high alcohol content of 13.5-15 but less than 4 grams of residual sugar per liter. Seafood is the soulmate is fresh, dry whites, especially when the sun is shining. The driest white wine is Assyrtiko from Santorini and Paros. Simple pasta and chicken dishes are perfect with these relaxed whites, especially with creamy sauces that need a bit of freshness and zing. What Is The Driest White Wine There are thousands of descriptors used when describing wine. 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. The amount of sugar in a wine determines its dryness. Dry wine is a term used to describe wines that have been aged for a long time in order to have a distinct flavor. Bone dry white wines are almost always fermented in this manner. In a hot climate these flavours could develop into riper tropical-fruit flavours (think Aussie chardonnay). Muscadet, Assyrtiko, and Sauvignon Blanc are the three driest white wines on the market. Zingy citrus and juicy peach, green apple mineral and pear flavours are characteristic of these grapes.
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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 These wines will often taste quite tart and acidic. Soave: Delicate, fragrant, sushi-friendly Italian white made from the garganega grape The driest white wines are those that have very little residual sugar (the sugar that is leftover after fermentation).
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