Frequently Asked Questions (FAQs)
Q: What makes a dry white wine “dry”?
A: “Dry” means the wine finishes with little to no noticeable sweetness. You can still taste fruit flavours like lemon, pear, or apple, but it does not come across sugary. If you like your drinks more crisp than candy-like, dry is usually a good sign.
Q: Is Dry white wine always super tart?
A: Not always, but many dry whites feel zippy because acidity is a big part of the style. Think “squeeze of lemon” bright, not “sour candy” sharp. If you prefer softer whites, look for dry styles that lean riper and rounder, often with a smoother texture.
Q: I’m new to wine, which bottles in this Dry white wine collection are easiest to like?
A: Go for dry whites that smell like fresh orchard fruit and citrus, with a clean finish and no heavy oak flavour. These tend to feel friendly and straightforward at the table. If you want to avoid surprises, skip anything described as intensely herbal or strongly oaked.
Q: What food pairs best with dry white wine?
A: Dry white wine loves salty, savoury food, think sushi, roasted chicken, Caesar salad, and smoked salmon. It is also great with simple snacks like chips, olives, and anything with lemon or herbs. If the dish has a squeeze of citrus, odds are the wine will click.
Q: Does “dry” mean lower alcohol or fewer calories?
A: Not necessarily. Dry refers to sweetness, not alcohol level, and calorie count can vary by grape and winemaking style. If you are watching sweetness, “dry” is helpful; if you are watching alcohol, you will want to check the label for the percentage.
