Dry Wines · Fruity + Elegant

Character and Style of Dry Wines

Dry wines stand for clarity, freshness and expression. They contain no perceptible sweetness, as the natural grape sugars have been fully or almost fully fermented into alcohol. Their character is defined by the interplay of minerality, fruit and acidity.

In this category you will find a range of dry wines – from fresh white wines and elegant rosés to characterful red wines.

If you are looking for a specific type of wine, you can access the corresponding subcategories here:

• Dry white wines
• Dry rosé wines
• Dry red wines

Depending on grape variety and style, dry wines range from light and lively to powerful and complex, making them classic and versatile companions for food.

Grape Varieties for Dry Wines

In principle, dry wines can be produced from all grape varieties—regardless of whether they are white or red wine grapes. The only requirement is that the must ferments completely, although it can occasionally happen that a wine simply does not “want” to finish fermentation.

If a wine retains part of its natural sweetness because fermentation does not complete, we bottle it accordingly as off-dry, semi-sweet or sweet, rather than forcing it to ferment further.

Our Customers’ Dry Favourites

• Pinot Blanc dry, a full-bodied yet fresh classic with fruity notes
• Chardonnay, delicately fruity and elegant, not completely dry
• Pinot Meunier dry, fruity and harmonious with soft tannins
• Fuchs Cuvée «J» dry, powerful and velvety with ripe tannins

Dry Wines with Food

A classic rule of thumb for pairing wine and food is:

• White wine and rosé with light meats and fish
• Red wine with dark meats, venison and feathered game

Dry wines are particularly versatile food companions. If you enjoy dry wines, you will always find a suitable wine to accompany your meal.

No (Wine) Rule without an Exception

The most important criterion when choosing a wine is always your personal taste. Do not let yourself be unsettled when it comes to your own enjoyment – not even by supposed rules from self-proclaimed “experts”.

With a little courage to experiment, particularly exciting culinary combinations can often be discovered.

Our most important recommendation: food and wine should not overpower each other. Bold, richly flavoured dishes call for wines with comparable character, while delicate dishes are better accompanied by finer, more restrained wines.

Serving Temperature for Dry Wines

• White and rosé wines: well chilled, according to personal preference
• Red wines: approximately 16–18 °C

Is Dry Wine = Sour Wine?

No, not at all. The term “dry” refers exclusively to the absence of sweetness in the wine. The acidity present in dry wines can be just as low or as high as in sweet wines.

Perception of acidity varies from person to person. For all our wines, analytical values are provided in grams per litre. However, these values can only be sensibly assessed in relation to residual sugar and extract.

Thanks to our late harvests, slightly higher acidity levels are well integrated in our wines and are perceived not as “sour”, but as pleasantly fresh.