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Discussion Starter · #1 ·
I'm a red wine drinker, and only currently have tried to expand my horizons and try more white wines. I'm stumped every time I have a recipe calling for a dry white wine - I know you should only use what you would be happy drinking, but I don't know yet what that might be. The whites I've tried lately are Sauvignon Blancs, but are those considered 'dry' - ?<br><br>
Most of the recipes I have that call for this are for risotto, and I'd like to make one Friday.<br><br>
Help...?
 
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