Karela, there are many good dry whites. Of course you know that perception of “dryness” relates as much to acidity as to residual sugar. Nowadays the SAQ site lists the residual sugar level of each wine, and they are starting to do it in-store, as the LCBO has done for quite a while.
One of my close friends can’t drink red wine (migraine - she can’t eat blue cheeses either) so I had to learn more about whites.
