Dry White Wines or Sweet White Wines – Which Pairs Better?
Using the word “dry” to describe a wine can be a bit confusing. What the term essentially means is that more natural sugars from the wine were converted to alcohol during the fermentation process. A wine with less of this conversion is considered a sweet wine due to its naturally higher sugar levels. So which one is the best for food pairing? It ultimately comes down to a matter of personal taste, but we can give you some information on how the two versions of white wine work in concert with food so you can make an informed decision.
For a dryer taste, Chardonnay white wines are fantastic for fish. Try Girard Chardonnay Russian River Valley 2009 or Clos Du Bois Chardonnay North Coast 2011 for some delicious, full-bodied pairing options. A Pinot Grigio like SaddleBack Pinot Grigio 2010 is extremely versatile for food pairing.
For a sweeter finish, Riesling or Sauvignon Blanc whites like the Dr. Fischer Steinbock Riesling 2007 and Sterling VC Sauvignon Blanc 2010, offer great pairings for pork and poultry, respectively.