Off-Dry White

Off-dry does not mean sweet. It means a small amount of grape sugar left in the wine, usually a few grams, held in balance by sharp acidity so that what you taste is roundness and length rather than sweetness. Done well it is one of the most useful styles there is, and one of the most misunderstood in this country.

Riesling from the Mosel and the Rheingau in Kabinett and feinherb styles, demi-sec Vouvray and Montlouis, Alsace Pinot Gris and Gewürztraminer, and a handful of others where the grower has judged the balance rather than chased dryness for its own sake. Alcohol is often low, sometimes under 9%, and the best of them age beautifully.

Serve at 8°C to 10°C. Unbeatable with curry, Thai and Sichuan food, salty cured pork, pâté, blue cheese and anything smoked.