DRY WINE

[Botafogo]

The dryest whites you are likely to encounter are Sylvaners from either Alto Adige in Italy or (labeled as frankenwein trocken) from Franconia in Germany. Other contenders would include Vino Verde from Portugal, traditional Rioja Blanca from Spain and maybe a traditional Vermentino from Sardegna. And, of course, a high quality Fino Sherry..

As to reds, do you mean actually astringent (high tannin) or just not fruity in flavor????

[This message has been edited by Botafogo (edited 03-01-2002).]