Dry White Wine for Cooking


January 16, 2012 Blog » hidden, Wine Tips & Tricks » Dry White Wine for Cooking

Dry White Wine for Cooking

So…you want a dry white wine for cooking.  It’s important to find a wine that compliments your dish, is of reasonable quality, tastes delicious on its own and is a good value. Right away you can eliminate anything labeled as “cooking wine” since it probably earned that title by being unfit to drink. Most recipes call for less than a bottle which leaves you plenty for a couple of glasses of wine with your meal.
 

What dry white wine for cooking chicken

If you're going to go down, do it in a bath of wine.

Why Dry White Wine for Cooking?

Dry white wines are commonly used for cooking when you don’t want to add sweetness to the dish. As you cook the wine the alcohol will evaporate. This extracts the flavor profile of the wine and adds it to the dish. You’ll want to be careful not to over-extract the wine or add too much to the dish making it difficult to reduce. Using a drinking wine also makes it a convenient wine pairing with your meal as the flavors already naturally compliment one another. As a general rule, dry white wines for cooking should be matched to lighter dishes such as chicken, pork, veal, soup, seafood, shellfish, and vegetables. Below are examples of these dishes paired with widely available wines costing $10 or less!

Dry Wine: For cooking you want a ‘not sweet’ (dry) wine that doesn’t have any sugar in it. Most table white wine is dry. A dry wine might taste sweet if the alcohol level is high, this is ok.
food-and-wine-excerpt

Perfect Food & Wine Pairings

Explore the Advanced Food and Wine Pairing Chart to understand how to get perfect pairings.
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White Meat, Cream Sauces, and Gravies

USE: Rich Dry White Wines ex. Chardonnay

Use thicker and intensely flavored dry whites, such as Chardonnay, for making cream sauces, gravy and chicken. There are many white wines that are rich and creamy, however Chardonnay is probably the most widely available. Cooking with wine in a cream sauce or gravy requires a bit more expertise as it’s difficult to balance acidity or monitor how much of the wine has reduced. This could lead to a sour sauce or residual alcohol, both of which can ruin a dish. It’s especially important in this case to regularly taste your food while cooking.

 

Seafood and Shellfish

USE: Crisp Dry White Wines ex. Pinot Grigio

Crisp dry white wines, such as Pinot Grigio, add a fruity, mineral character that is perfect for cooking seafood. A little bit of acidity can cut through a fattier fish, but be careful not to get too acidic as it’s easy to over-extract when cooking. If you’re feeling creative, try any of these other varietals: Vinho Verde, Assyrtiko, Muscadet

 

Vegetables

USE: Light Dry White Wines ex. Sauvignon Blanc

Sauvignon Blanc is a classic light wine with fruity, herbal and floral flavors that add an amazing dimension when cooking vegetables. It’s among the easiest wines to cook with, just splash the wine in the sauté pan to deglaze. Try artichoke, Mediterranean-style tomato dishes, swiss chard, eggplant, garlic, bell peppers and mushrooms. Add a little butter and lemon for extra deliciousness and the perfect balance of acid! Any of these varietals also have similar qualities: Verdejo, Gruner Veltliner, Viognier

 

Tips for Cooking with White Wine

  • For cream sauces, cook the wine separately and reduce to half of what you started with. Once it’s been cooked down, add the cream. Most recipes call for a 1/2 cup to 3/4 cup of wine.
  • After sautéing vegetables, splash a few tablespoons of wine into the pan to deglaze.
  • For shellfish, add wine to the broth to steam or poach shellfish (mussels, clams, oysters).
  • You can add a few tablespoons of wine to marinades to help tenderize the meat and caramelize in cooking.
  • The longer you cook the wine, the less alcohol will be in the dish. It can take as long as 2.5 hours of simmering to completely remove the alcohol.
  • Open, refrigerated white wine is drinkable for up to a week and suitable for cooking for two weeks.
  • Contact me on twitter if you have a question or need a recommendation! @winefolly

 

Different Types of Wine Infographic Chart

Picking a Dry White Wine

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By Madeline Puckette
I'm a certified wine geek with a passion for meeting people, travel, and delicious food. You often find me crawling around dank cellars or frolicking through vineyards.