At just 0.6g/L of residual sugar, the ‘Purist’ is the driest of the Axel Pauly Rieslings. The Kabinett grapes are harvested later in the season and produce a full-flavoured yet elegant wine with beautifully clean acidity. A slow and natural fermentation over a period of three weeks gives the ‘Purist’ its bone-dry palate alongside its striking mineral character and pure tropical fruit flavours.
Drink with: the ‘Purist’ makes an exceptional aperitif on its own, but the clean acidity would also cut through light creamy dishes in a very satisfying way.
The Jurançon AOC, sitting at the foothills of the Pyrenees in South-West France, is best known for producing lusciously sweet wines from Gros Manseng, Petit Manseng and Courbu.
Domaine Laguilhon makes a wonderful example of this, while also offering this superb Jurançon Sec – a dry, fresh and vivacious wine with concentrated aromas of pears and green apples. Six months of lees ageing adds richness to the palate.
Drink with: the Jurançon Sec is perfect with light vegetable dishes and grilled seafood.
While not officially ‘bone-dry’, the small amount of sugar in this game-changing Lambrusco is almost undetectable and provides wonderful balance to the clean acidity and frothing black forest fruits.
This is not the Lambrusco you once knew. Cousins Anselmo and Mauro Chiarli started the Castelvetro project in 2002 with the ambitious idea to build a state of the art winery to produce top quality, food-friendly Lambrusco. This is the perfect antidote to the super-sweet big brand Lambrusco of previous decades.
Drink with: this versatile wine is the perfect accompaniment to so many different dishes. It matches particularly well with the traditional food from Emilia Romagna: egg pasta with ragú, salami and cured meat.
A wonderfully perfumed, bone-dry expression from Emmanuel Cazes, a highly respected organic and biodynamic producer best known for his Muscat de Rivesaltes Vin Doux Naturels.
The 2015 ‘Le Canon du Maréchal’ is a blend of 30% Viognier and two different varieties of Muscat: 35% Muscat d'Alexandrie, which contributes weight and fruit concentration, and 35% Muscat Blanc à Petits Grains, which adds finesse.
In this warm and sunny area of France, the grapes are harvested in the cool of the night to retain natural freshness. The final wine shares the heady floral aromatics of Cazes’ superb Muscat de Rivesaltes, but with just 0.3g/L of residual sugar and 13% ABV.
Drink with: a great match with sour, lightly spiced broths and stir fries.
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This delicate and intensely savoury Manzanilla ‘En Rama’ provides an ideal super-dry alternative to the sweetened Olorosos and cream sherries that we liberally insert into our food, and ourselves, at Christmas time.
The Manzanilla bodega is situated in Sanlucar de Barrameda, where the climate is cooler and more humid than inland Jerez. As a result, the 'flor' layer is thicker, offering more protection to the wine and therefore more freshness and saline character.
Glycerol, which usually provides a sensation of weight and body to a wine, is consumed by the flor as an energy source. After five years under flor, this Manzanilla ‘En Rama’ contains virtually no glycerol, making it feel even fresher on the palate. Taken directly from the barrel and bottled without filtration, the ‘En Rama’ 2016 is full of intense, savoury flavours.
Drink with: this sherry pairs very nicely with almonds, olives and tapas - particularly deep fried seafood dishes.