Cooking with White Wine


Choosing the right dry white wine for cooking can be tricky due to the variety of styles and flavors. The perfect bottle should complement your dish without overpowering it. The wine's flavor profile, body, and acidity will intensify with cooking, so selecting the right one is crucial.

Pick a Wine You Enjoy Drinking Since recipes often require only a small amount, choose a high-quality wine you'll enjoy with your meal. Avoid subpar grocery store “cooking wine” and opt for something you look forward to drinking. However, there’s no need to splurge; cooking will burn off alcohol and mask subtler nuances.

Best White Wines for Cooking

Pinot Grigio This light, dry wine is versatile and affordable, making it great for scampi or fish dishes. Its acidity and subtle flavor enhance without overwhelming.

Sauvignon Blanc Crisp and bright, Sauvignon Blanc adds zingy flavor to dishes like pan sauces or chicken piccata. Its high acidity and minerality are perfect for deglazing pans or steaming mussels.

Verdicchio With tropical notes and persistence, Verdicchio from Central Italy pairs well with fish and chicken dishes, spaghetti with clams, and sautéed broccolini.

Unoaked Chardonnay Rich but not oaky, this Chardonnay is ideal for cooking buttery mushrooms or creamy risotto. Avoid oak, which can become bitter and compete with rich ingredients.

Grüner Veltliner This Austrian wine, with lemon, herb, and white pepper notes, works well in Thai curry or wiener schnitzel pan sauce, thanks to its acidity and peppery bite.

Vermentino With more body and ocean-y salinity, Vermentino is suitable for longer-cooking dishes like seafood and pork.

Provençal Rosé Though not a white, this rosé is excellent for roast chicken, roasted veggies, and poaching apricots or marinating lamb, offering zippy acidity and flavor.

Save this for your next dish that has a recipe with wine. You won’t be disappointed!

Cheers!
Felix Albano 
General Manager, PRIME at Sky Meadow

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