Wines and Beers

The Right Dry White

Don't let the term "dry" intimidate you. I cook with dry whites a lot, and the reason is simple - while dry whites may have little sweetness, most are very flavorful. They are especially good when chilled to the correct temperature and served with foods that complement their flavors and aromas. If you're new to wine, seek  advice from the sommelier at a local restaurant or (if you're lucky enough to have one) your local wine shop. These guys can steer you to some of the best dry white wines available. Crisp wines like Sauvignon Blanc pair well with light, bright foods such as halibut with lemon. Oaky wines with toasty flavors like you'd find in Chardonnay work well with rich, fatty foods, such as lobster with butter sauce or fettuccine Alfredo. Spicy whites like Riesling or Gewürtztraminer hold up well to spicy foods, such as Asian food. Champagne and sparkling white wines work well with foods that have salty or umami flavors. A fruity white like Pinot Grigio works with delicately flavored foods, such as shellfish. I do a lot of my wine shopping at World Market.