What type of white wine do you cook with

Adding wine is a fun way to build new flavors and nuances into your recipe; many cooks especially enjoy using dry white wine, which is ideal for cooking with seafood , chicken, pork, or mushrooms. Here are some of the more popular dry white wine varieties and tips on how to cook with them. A dry white is simply any white wine that isn't sweet. For cooking, you want a wine with a high acidity known in wine-speak as "crisp. Fuller whites with strong, oaky flavors, like some Chardonnays, don't work as well for cooking because they are lower in acidity and don't lend as much punch as the crispier wines.

When reduced by cooking, the oaky, buttery flavors turn bitter and don't add anything pleasant to a dish. Use it to brighten up a veggie -centric meals like vegan cauliflower scampi in lemon garlic white wine sauce and light pasta dishes. As mentioned, when it comes to Chardonnay , opt for unoaked versions that won't become too heavy and bitter as they cook down. A non- oaky version will temper acidity and enhance the rich flavors of cream sauces , like this tarragon chicken with Chardonnay cream sauce.

While high-alcohol wines like fortified wines aren't generally a good idea for cooking, there are always exceptions to the rule. Case in point: white dry vermouth. This aromatic, slightly bitter option isn't just for martinis — it's perfect for light proteins like shellfish, chicken, and roasted pork loin with elephant garlic. Bonus: Vermouth has a long shelf life thanks to that fortification!

While many of the most renowned Rieslings are late-harvest varieties meaning the grapes were picked later in the growing season and are thus sweeter , you can always opt for a dry Riesling if you're planning to cook with it. The high acidity will add a zesty counterpoint to creamy chicken and won't overpower seafood dishes.

One of the most well-known cooking wines , Marsala wine is a go-to when it comes to recipe-friendly vinos. It even has a dish named after it — chicken Marsala!

Not only is this Italian wine the namesake ingredient in the world's most famous chicken and mushroom dish, but it's also a perfect addition for other recipes with cream sauces , such as mushroom gnocchi. Just make sure you use "secco" Marsala, which is the driest version available. Good to know: Authentic Marsala wine comes from Sicily.

Yes, three heads of garlic. You don't have to peel the cloves first. They soften during cooking and take on a subtle sweetness. Each person squeezes the garlic out of its skin onto the plate to eat with the chicken.

Marzapane restaurant in Rome flavors this buttery risotto with both salted anchovies and colatura, the deeply savory Italian version of fish sauce. As a surprisingly delicious contrast to the rich risotto, the chef garnishes the dish with candied ginger. Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission. Save FB Tweet More. Bright and buttery white wines are the perfect match for plenty of dishes, but cooking with white wine can be even better.

Delicious pastas, dishes with mussels, clams, and oysters, and plenty of chicken recipes are made even better when you add wine. Chicken thighs with white wine sauce, buttery pasta with clams, or brothy mussels make for the perfect dish with Sauvignon Blanc or Pinot Grigio.

Read on for some of our favorite ways to cook with white wine. Start Slideshow. Coq au Riesling. Go to Recipe. More Riesling Pairings. Succulent Salmon. No, thanks I'm already a PureWow fan. No, thanks I hate pretty things. Pinot grigio is dry…but so is sauvignon blanc.

What gives? Cooking with wine can be totally confusing. While you might be tempted to grab whatever is hanging out in the back of your fridge, it actually does matter which bottle you choose—to an extent. We asked three food professionals including a master sommelier, a chef and a nutrition director to find out once and for all how to choose the best white wine for cooking.

Celine Beitchman , director of nutrition at the Institute of Culinary Education, suggests a light- to medium-bodied white for cooking. Pinot grigio from Italy or sauvignon blanc from just about anywhere—with the exception of Australia or New Zealand, where fruit flavors lean toward the tropical. Something with citrusy notes and lots of bright acidity will liven up your dish. If you are going for a sweet dish, try a Riesling, suggests Carlos Calderon, brand chef of North Italia.

In most recipes, wine takes the place of an acid while adding subtle, nuanced flavors. Seek out bottles in the 10 to 12 percent range, like pinot grigio. This Will Be the Amazon Coat of Does Hand Sanitizer Work?