Skip to main content Barefoot has the best white wines for any occasion. We offer many great types of white wine from sweet to dry. Try something from our white wine list today for a soleful experience. All WineRed WineWhite WinePink WineRefreshBubbly No one shall be judged by the color of their favorite grape. There’s no limit to how far your vine will grow. Wine tastes better in a tee than in a tux. Consider this a complimentFood & DrinkDrinksWineChoosing a White Wine Choosing a White Wine Choosing the right white wine to enjoy with dinner or to serve guests doesn’t have to be hard. Try one of the white wines recommended here and save yourself some hassle. If You Want a . . . Try . . . Crisp, lighter-bodied, dry, unoaked white wine to go with fish, shellfish, game birds, pork, veal, Thai dishes, or Chinese Soave, Pinot Grigio, Frascati, or other Italian white wines Inexpensive white Bordeaux wines Fuller-bodied, dry, unoaked white wine to go with fish,

shellfish, chicken, spicy sausage, or vegetarian dishes New Zealand Sauvignon Blanc Fuller-bodied, dry white wine with oaky character to go with fish, shellfish, poultry, veal, pork, cream sauces, or egg White Burgundy wines from the Côte d’Or district Most Rhône Valley whites Some California Sauvignon Blancs Better white Bordeaux wines Soft, fruity white wine that’s not fully dry to go with shellfish, chicken, pork, light cream dishes, Asian dishes, light curries, or smoked fishPairingsWines to match different pasta sauces Posted by Fiona Beckett (Google+) on February 15 2017 at 06:00 As you might imagine it doesn’t make any difference what shape of pasta you’re dealing with, what counts with wine is the flavour of the sauce. There are too many to mention, but here are the main types you’re likely to come across. Personally I like to drink Italian wine whenever possible with pasta as it suits it so well and isn't too full-bodied or alcoholic With baby vegetables (primavera) or herbs (verdura): try one of the lesser known Italian whites such as Falanghina, Vermentino or Arneis.

Or a Loire Sauvignon Blanc.To offset creamy sauces (eg carbonara, with smoked salmon): Soave, Bianco di Custoza, Pinot Bianco, Sicilian whites and lighter Chardonnay or Chardonnay blends.wine and food show londonCheese sauces (four cheese, Gorgonzola): crisp dry whites such as Verdicchio, light Chardonnays or light reds such as Barbera d’Asti or Merlot. best red wine cocktailsTomato-based sauces include fresh tomato with basil – crisp dry whites such as Pinot Grigio or Verdicchio. wine tours new york cityTomato with garlic (napoletana): Montepulciano d’Abbruzzo or a light Sicilian red. buy wine journalSeafood (spaghetti alle vongole, spaghetti with mussels, linguine with crab) need crisp dry whites such as Frascati, Verdicchio, Vernaccia di San Gimignano, Muscadet or Picpoul de Pinet. buy wine journal

A dry rosé is good too. Crab or lobster sauces can take a fuller white such as a good quality Soave or Chardonnay.Meat (bolognese, spaghetti with meatballs, sausage-based sauces) is a logical partner for Sicilian and Puglian reds (especially Primitivo), Sangiovese, Rosso di Montalcino and inexpensive Barberas. glass of wine alcohol contentZinfandel is good tooWith mushroom pastas serve Soave, Bianco di Custoza, Lugana or Chardonnay, or a light Merlot or Pinot Noir.Dry whites such as Gavi or Soave are best with green pesto - you could also try Sicilian whites, lighter Chardonnays). With red pesto I'd go for a medium bodied red such as Montepulciano d’Abbruzzo, Sangiovese or Merlot. It’s a colour thing as much as anything.With hot spicy sauces such as Arabbiatta, aglio olio e peperoncino (garlic, oil and chilli) and Puttanesca (anchovies, capers and olives) try either a sharply flavoured dry white wine or a rustic Italian red: a Primitivo or Sicilian red, Zinfandel or Valpolicella Ripasso.Tuscan reds such as Chianti work well with pasta with beans or lentils (Pasta e Fagioli) or try an earthy

, neutral white such as Orvieto or Vernaccia di San Gimignano) If you'd like to subscribe to our free monthly newsletter and be eligible to enter our fabulous prize draws click here or to get notice of posts as they're published click here. Enter the code shown in the image below: Join my mailing list for extra tips and offers. Hot tips and reports for industry professionals & keen amateurs.Dry red wines and dry white wines are a common request in restaurants and retailers alike. Many wine enthusiasts are quite willing to skip the sweet treats of the wine world, namely sweet red wines and sweet white wines, for the full-on palate texture of a lip-smacking dry wine. While the vast majority of both red and white wines are made in a dry style, there are different factors that will influence how well a dry wine will display itself on the palate. The word "dry" when it comes to wine can seem a touch confusing at first after all wine is a wet, liquid made of mostly water, so how does the description of "dry" fit in the total wine picture?

When someone refers to a dry wine, they are really communicating "not sweet," In the world of wine dry is truly the opposite of sweet. However, sweet is an actual taste that.your taste buds can discern, dry is more of a tactile and texture phenomenon that you perceive on the palate.So how does a winemaker determine how sweet or dry a wine will be in the bottle? It's during the process of fermentation, where the grape's innate sugar is converted to alcohol. If a vintner is going for a wine that is dry in style, then he will allow the fermentation process to run to completion, fully converting the sugar to alcohol. If the winemaker is shooting for a sweet or off-dry (semi-sweet) style of wine, then he will stop the wine's fermentation process short. There are two ways for a winemaker to halt a fermentation. The first method for putting the brakes on fermentation is to turn down the heat. Fermentation demands a warm, consistent environment when the temp's drop so does the conversion of sugar to alcohol.

The second way that fermentation can be stopped short, is by the addition of alcohol, also known as fortification. When a wine's fermentation is cut short, the remaining, unconverted sugar, known and loved as "residual sugar" stays with the wine and will be bottled in a sweeter style.Two factors play a key role in our palate's perception of "dry" in a wine.They are acidity and tannins. Acidity while present in both red and white wines, tends to be easier to showcase in a white wine. It is first detected by salivation. When you take that first sip of a white wine with decent acidity (try a New World Sauvignon Blanc for starters), your mouth will immediately begin to water. In a red wine with decent tannin levels, your mouth will dry out a bit with that first taste sensation. Both the acidity and tannin structure of a wine will speak "dry" to your palate.When referring to a wine's innate fruit character, you're really referring to the aromatic and secondary flavor profile of a wine.

The distinct fruit-like qualities of a wine, from the light to lush, the citrus to mango in white wines and the cherry to fig-like qualities in red wines, is what drives the "fruity" factor in a wine. However, a wine's tannins and acidity can kill the fruit in a wine if they are out of proportion and the wine is unbalanced. Some will associate "fruit" with "sweet," this is a slippery slope because all wines should have some fruit character present, but most wines are not classified as sweet in style. If the tannins in a red wine are light, the fruit may seem more "forward," more obvious on the palate, the same goes for light-weight acidity. So red wines with less tannin structure, made from grapes with thinner skins like a Gamay grape or Pinot Noir, will often seem more fruit-filled because the fruit character does not have to compete as readily with the tannins. Likewise, white wines with less acidity may shove the fruit to the forefront and seem "sweeter" because of the lack of acidity, but when you look at the numbers, the residual sugar will likely still be quite low.