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Aromatic Dry or Off-Dry Whites

Appears in
Cooking One on One

By John Ash

Published 2004

  • About
These can be made in either a dry or off-dry (slightly sweet) style. Their distinguishing characteristic, however, is their pronounced floral and fruit aromas. Terms like apricot, peach, ripe melon, the whole range of tropical fruits (mango, passion fruit, litchi), flowers like honeysuckle and gardenia, and sweet spices like cinnamon and clove are often used to describe them. They vary in color from almost clear to straw and light golden. Generally, the sweeter the wine, the more golden it is. Alcohol levels can be as low as 8 percent for the sweeter, off-dry whites to 13 percent for bone dry. All typically have a good acid balance to go along with their rich flavors. Popular varieties include Rieslings, Gewürtztraminers, muscats, Viognier, Chenin Blanc, and Malvasia Bianca.

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