Dry white wine is a word borrowed from champagne brewing, that is, wine brewed directly with pure grape juice without adding any additives such as water, spices and alcohol. After grape juice is squeezed, the grape skins and stones are filtered out immediately, and the grape juice is basically colorless or yellowish after drinking, which is dry white wine. Dry white wine is fresh, refreshing and fruity. Dry white wine is suitable to accompany dishes with light colors such as seafood, poultry, cheese and aquatic products.
Temperature is one of the important factors for storing dry white wine, and it is also important to keep the temperature stable. The composition of wine will be affected with the change of temperature, and the cork will expand with the change of temperature. Most wine cabinets are equipped with heaters or PTC to raise the internal temperature, so that the temperature can be kept stable no matter how the ambient temperature changes. The air in the cabinet is also ensured to be uniform and consistent in temperature distribution at different positions in the wine cabinet by the function of built-in fans.
Selection skills of dry white wine
Dry white wines with light body and crisp taste, which have not been aged in oak barrels, include: Italian Suwaye dry white and Frascati dry white, Muskadai dry white, Sansel dry white, German Riesling dry white, Chablis dry white, and affordable Bordeaux dry white wine, which is suitable for fish, seafood, shellfish, wild birds, pork, veal, Thailand.
Dry white wines with relatively full body and not aged in oak barrels include good quality California Chardonnay, Australian Chardonnay, Burgundy Golden Hill, most Puyi-Fusai dry white, most Rhone Valley dry white, some California Sauvignon Blanc and high quality Bordeaux dry white.