Lardy's Wine Tasting Notes
Dry Fruity White Wines
Lardy's Wine Tasting NotesDry Fruity White Wines
These wines should be essentially dry, and should not be treated to oak, or at least oak should not be in evidence. Alcohol should not be a dominant character in most of these wines. These are the wines that fit most white wine situations, generally having good acidity which is a great comfort at the table, and are refreshing without food. This is a style that hot climates do very poorly.
The international standards for this category are Chablis, good dry riesling (no not the German wines with English names), unoaked chardonnays from anywhere, most (not all!) sauvignon blanc, the better whites from Northern Italy or the Loire, most good whites from New Zealand, the Pacific Northwest, and, of course, British Columbia. A large part of Ontario's reputation in future will be built on these wines. At present, I fear that a number of great wines of this type are being killed off with heavy-handed oaking and excess alcohol.
If the wine is not essentially dry, it would appear as an off-dry fruity white, if oak shows it would be entered as a dry oaked white. Wines from this category can be as rich as any wine made. You will have to read the description of each to determine which is which. This category includes any wines otherwise classified as light dry white.
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