Dry White Wine

Dry white wine is a style of wine where almost all of a grape’s sugar is converted into alcohol during fermentation, leaving little to no residual sweetness in the wine.

Examples of dry white wines include Sauvignon Blanc, Chardonnay, Pinot Grigio and Chenin Blanc.

Dry white wines can vary greatly in flavor, body and aroma. Some may be light, crisp and citrus-forward, while others are full-bodied, rich and oaky. Depending on the grape variety and aging process, they can exhibit a wide range of flavors, from green apple and pear to tropical fruits and spices.

Perfect for pairing with a range of foods, including seafood, poultry and certain cheeses, dry white wines are a popular choice among wine lovers.

The beginning stages of making dry white wine are the same as any other style of white wine. Once the white wine grapes have been harvested, they are crushed and fermented without the skins.

Fermentation can last longer when making a dry white wine, allowing more time for the yeast to convert the grape’s natural sugars into alcohol. The less residual sugar left in the wine, the “drier” it is. (White wines with a small amount of residual sugar—about 4-12 grams per liter—are known as “off-dry”.)

After fermentation, the wine matures in steel tanks of oak casks for several months to a few years. Dry white wines that are aged in steel tanks limit the amount of oxygen that enters the wine, keeping them crisp, whereas oak casks (which are porous and allow small amounts of oxygen in) can enable wines to develop new and delicious secondary aromas and textures.

Dry white wines can be high in acidity, creating easy-drinking, food-friendly wines. Their body, flavors and aromas depend greatly upon the winemaking methods used. Alcohol levels in dry white wine vary significantly depending on the grape variety and winemaking techniques, and some dry white wines can be relatively low in alcohol.

There are a range of popular white wine grape varieties that create high-quality, dry white wines— each with unique aromas and flavors. Some of the most popular include:

Sauvignon Blanc is a light-to-medium-bodied, versatile wine best known for its zesty fruit flavors of grapefruit, lime and passionfruit and fresh aromas of wild herbs and sometimes fresh-cut grass. It is typically unoaked, though in Bordeaux, barrel aging is common and adds toasty, smoky notes to the wines.

Chardonnay is a medium-to-full-bodied white wine with origins in the Burgundy region of France. Its flavors range from zesty citrus with a distinct minerality to rich, baked fruits with a creamy texture. Sweeter aromas of vanilla and baking spices can develop if the wine is aged in oak barrels.

Pinot Grigio is a light-to-medium-bodied Italian white wine with refreshing pear and citrus flavors and delicate blossom aromas, including jasmine and honeysuckle. It is now also grown in many regions around the world.

Albariño is a bright, refreshing Spanish white wine, best known for its zippy acidity, juicy stone fruits and citrus zest flavors, with a hint of salinity.

Chenin Blanc dry white wines are medium-bodied and known for their fresh style and high acidity. They have flavors of pear, quince, honey and ginger, with aromas of green apple skins and chamomile. Like Chardonnay, it can be aged in oak, which adds creamy notes.

Grüner Veltliner is an Austrian grape variety that produces famously dry, highly acidic white wines. Its flavors include citrus, nectarine and white pepper, with hints of green herbs. Viognier is an intensely aromatic, full-bodied white wine originating from France’s southern Rhône Valley. It has perfumed aromas of juicy peach, tangerine and honeysuckle. As with many wines, the flavors and aromas of each variety vary significantly based on the region and winemaking techniques.

With their wide range of flavors (from tart and zesty to juicy and tropical) and relatively high acidity, dry white wines can be very food-friendly.

White fish like sea bass and tilapia are always popular for pairing with a dry white wine. Their flaky meat and lighter flavors are complemented by many white varieties’ citrus flavors and herbal and floral hints. If you’ve opted for a “meatier” fish dish like cod fillet, salmon or monkfish, pair it with a full-bodied, dry white—Chardonnay is a popular choice.

The natural salinity in shellfish like oysters matches up to a dry Albariño with hints of salinity. White poultry like chicken and turkey are among the most popular dry white wine food pairings. Smoother, full-bodied, dry whites like an oaked Chardonnay or Viognier are perfect with buttery roast chicken or turkey. In contrast, summer-staple grilled chicken is delicious with an herby Grüner Veltliner or refreshing Pinot Grigio.

Vegetables are also a popular pairing with dry white wines, especially when roasted or grilled—but remember to match your wine’s character to the vegetable dish. For example, sweeter vegetable dishes, including glazed carrots, roasted onions, sweet potatoes and honey-roasted pumpkin may be better paired with dry white wines with balanced acidity and riper, juicier flavors and aromas, like a Chardonnay, Chenin Blanc or Viognier.

A dry white wine is not the best choice for pairing with dessert—typically, a dessert’s sweetness can make a dry wine taste bitter or more acidic. It’s generally best to pair sweeter wines with sweet desserts.

Dry white wines are best served chilled but not cold, with each variety having slightly different perfect temperatures. However, the optimal range that covers all dry white varieties is between 45-55°F.

A traditional white wine glass is the best option for serving white wine, with a narrow bowl to avoid too much oxygen entering the wine and tall sides with a narrow rim to trap all of those beautiful aromas. Don’t hold your wine glass by the bowl—hold it by the long stem to avoid warming the wine with the heat from your hands.

After opening, store your dry white wine in a refrigerator. Make sure it’s properly sealed so it lasts as long as possible.

When stored correctly, light-to-medium-bodied dry white wines such as Pinot Grigio and Sauvignon Blanc can last for up to 5 days, while medium-to-full-bodied varieties such as Chardonnay and Viognier may last for up to a week.