It's a choice between red or white depending on the taste and preference of the wine connoisseur. People who express a fondness for white wine dry will be interested to know that most of the valued wines globally are these categories. Whatever it is - Chardonnay, Riesling, Sauvignon or Pinot Gris - it is favored by both beginners and veteran consumers. It has residual sugar of less than one percent and has health benefits as well. According to a medical study, the grape pulps from which it is produced has the same amount of antioxidants as the grape skin that lowers cholesterol levels and aids the body in preventing oxidative damage. These elements also help hold off cancers, Parkinson's and Alzheimer's diseases, reduces the chances of getting a stroke and show more positive effects on lung health.

This distinct class comes in a spectrum of diverse colors and flavors and is classified according to taste. In the fermentation process, it becomes dry when sugar is transformed into alcohol although a specific amount of sugar is preserved by some wine makers to preserve the element of sweetness. The categories of white wine dry are either medium dry or dry and this is determined by the level of residual sugar on the alcoholic beverage. The other attribute is the fruity taste. A glass of dry white wine has about 0.8 grams of carbohydrates and 77 calories. A Medium white has about 3.9 grams of carbohydrates and 99 calories. A sparkling white has about 1.6 grams of carbohydrates and 92 calories. A sweet white has about 6.8 grams of carbohydrates and 103 calories.

Most wines are not made of 100 percent grapes and are blended with other fruits to put emphasis on special flavors. A particular example is the mixture of lime, strawberries, herbs, apples and oranges. The typical varieties are Sauvignon Blanc, Chardonnay, Muscadet, Pinot Blanc, Viognier and Albarino. This is normally served with white meat such as chicken or fish and goes well with dishes wherein the acid content should balance the other flavors.

It can also be used to make sauces and salad dressings and in cooking where the strong acidity provides a simple menu with an exotic tang.

Types of Dry White Wines

Sauvignon Blanc: This crispy clean citrusy wine carries the banner for dry whites. It evokes tautness with a medium body that appeals with juicy fruit, herbal tones, mineral bits and bright acidity. It's broadly found worldwide but sparkles in France's Loire Valley and Bordeaux (where it's usually blended with Sémillon), New Zealand's Marlborough, Austria, South Africa, Washington and in most of California's wine regions.

Albarino: This wine comes from Spain's northeastern Galicia. This area is noted for its seafood and their Albariño is a perfect match with its citrus and stone-fruit aromas and flavors combined with rejuvenating acidity and freshness. It's called Alvarinho in Portugal.

Chardonnay: The best Chardonnays are the French Burgundy versions from Côte d'Or and Chablis. Here, they resonate with citrus and apple fruit together with flint and acidity. The Old World style goes lighter on the use of oak and maloactic fermentation that emboldens the New World style with oaky and vanilla flavors that distort the varietals true colors.

Muscadet: From Loire Valley in the western part close to the Atlantic. It's a tangy sharp, light-bodied wine that is dry and goes exceptional with seafood.