White Wines for Cooking
Dry, Crisp White Wine
By far the most versatile white wine and the easiest to cook with is a dry and crisp one, such as Pinot Grigio, Sauvignon Blanc or Unoaked Chardonnay. Each one of these wines brings its own unique set of flavours to the table. Pinot Grigio tends to be quite neutral (not too sweet, rich, or acidic), making it the best to keep in the kitchen for general use. Sauvignon Blanc has the highest level of acidity which works especially well with richer seafoods, such as scallops. Chardonnay is by far the richest of the three, and is best used with white meats and cream sauces.
Another good option for cooking wine is white Sherry, which is an extremely versatile tipple in the kitchen, whether you’re deglazing, adding depth to a sauce, or simply looking for something to serve alongside an appetizer like oysters, clams, or mussels white sherry is good choice.
Sparkling Wine and Champagne
An important thing to keep in mind when choosing any of your cooking wines is the alcohol content, which you want to keep low to moderate—look for wines with 10 to 13 percent alcohol content. The problem with picking wines with a high alcohol content is that the goal of cooking with wine is to allow it to reduce and add a tenderizing brightness to your dish. Whatever you’re making for your next meal, consider adding a bit of flavour with a dash of white wine.
Images by existangst and stefano lubiana wines used under Creative Commons License.
Check out my wine risotto recipe here >>>