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Wednesday, February 10, 2016

Dry wines presented by Delices and Gourmandises

Dry wines can accompany an appetizer as well as a seated meal as far as you know the types of foods to pair with them. However, all dry wine are not necessarily good ones. Find out the characteristics of good dry wines in this short guide by Delices and Gourmandises.

What is meant by "dry wine"?

Oenologists and wine experts agree to qualify as "dry wines" those whose sugar content is less than or equal to four grams per liter (4 g/l). A dry wine will then be more or less acid. Above 4g, it is called sweet wine. The dryness of wine is estimated from its fat, and the beverage’s dryness is measured and evaluated while on the palate.

The main elements that bring the wine its dryness are the quality of the tannins on the one hand, and the wine acidity on the other.

The different types of dry wines

We all know the dry white wine. It has a very slightly sweet taste in the mouth or not at all. Many of them have aromas that well outweigh their slight acidity. In the same category, dry champagne is a little softer, thus sweeter. There are also dry rosé wines that stand out for their fruity or woody aromas.

Although we can qualify red wines as dry because they contain very limited quantity of sugar, a really dry red wine is a poor quality wine, bitter and flat, which dries the mouth.

Delices and Gourmandises offers two dry white wines. Riesling Moulin de Dusenbach is an Alsatian white wine that can be enjoyed with seafood, shellfish or fish. Château Cazeau Entre-deux-Mers white will be perfect with foie gras, sole meunière or good Roquefort.


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