Cooking with white wine

[Nursemardi]

Hi Everyone-

I am new to the board and wanted to say hello.

I also have a cooking question that I've been wondering about for a long time but can't seem to find an answer anywhere.

Any recommendations for a wine that would qualify as a good dry white wine? I know not to buy anything I wouldn't drink, but there are so many different wines out there that I didn't know what was dry enough for cooking.

Thanks for the advice!

Marian

[yorkshirepud]

Hey Marian,

I am the last person to give out advice on wines, so I won't. They are lots of great wine experts on the board so I'm sure you'll get all the info you need.

I just wanted to welcome you to the boards! :)

[claire797]

Hi! Welcome to the board.

That is such a great question. In my experience, I've found it really depends on the dish. Usually the recipe will pick up some sublte nuances from the wine, but unless you're making a recipe that revolves around the wine (Chardonnay braised chicken for example), then you can get away with using Chardonnay, Sauvignon Blanc, Chenin Blanc. Of the 3 I mentioned, Sauvignon Blanc is usually the driest. That would be my pick for for a white sauce that calls for wine. And my personal preference for roast chicken dishes is Chardonnay.

I think it's fairly subjective. You just wouldn't want to use something like a Riesling in a savory white sauce, which is why they specify dry.

[pschambers]

Welcome to the boards! I usualy choose a Sauvignon Blanc as well unless the recipe specifys a particular varietal.

Patti

[patt]

Hi Marian,

Since I cook with wine frequently I use dry Vermouth. I have never noticed a flavor difference for dishes like risotto or fricaseed chicken or even Coq Au Vin. As someone else mentioned, I wouldn't use it for a wine specific dish, but for everyday use, it is great and inexpensive.

Patt

[heavy hedonist]

Hi Marian!
I have to say I agree with the other posts in this thread, but also, I love to cook with an inexpensive Pinot Grigio. Italian wines just go with everything. My favorite cake recipe uses a cup of dry white as its primary flavoring, and I have used everything from a Chenin Blanc to Soave to cheapy-cheap box 'o chablis and it works every time! But the real rule of thumb among us winos is, don't cook with anything you wouldn't drink.
Ps-- I'm not a drunk, I'm a sot!

[gabbyh]

Welcome Marion!

I almost always use chardonnay...but I think the most important thing I've learned from this board is: "Never use something to cook with that you wouldn't enjoy drinking"...in the past, if we opened a bottle and is wasn't favorable...white or red, it would go into the fridge waiting for a sauce, or a de-glaze...now it goes down the drain:D

~Gail

p.s. I'm an RN also:D

[Cooky]

Hi Nursemardi. I belong to a wine club. Every month I receive 2 bottles of wine and the object is to compare and see which I like. Well needless to say, I don't drink that much and usually cook with the wines. I know.. bad girl. But that is really when I get a chance to taste them.

I too have to agree that Chardonnay is excellent to cook with. It doesn't over power the food.

Also, if you get a wine that you don't particularly care for, use it in your crock pot or slow cooker with an inexpensive cut of meat. It will tenderize the meat and the taste of the alcohol will cook out.

[Middydd]

The only rule I follow when cooking with white wines is to make sure that the wine isn't too "oaky", I want a wine taste, not a woody one.

Riesling or Pinot Grigio are seldom oaky so they're usually safe choices. I also like to cook with Chardonnay, and am glad the winemakers are moving towards less oak in these wines.

[claire797]

I forgot all about Pinot Grigio. I never seem to have it around, but I agree with HH that it is definitely a good all-purpose cooking wine. And Middydd said, you can be pretty sure a Pinot Grigio won't be oaky.

[robinf]

When a recipe calls for white wine, I usually use dry vermouth. We don't drink much white wine and when I used to cook with it, the wine would go bad before I used it up. Vermouth, with its screw cap, lasts quite a while without turning. My favorite is Gallo Extra Dry.

[chefjon]

A warm welcome to you, Nursemardi. I can assure you there is much great knowledge that you can soak up from the people who visited this board each day. As for me and white wine, I like the wines that Chile puts out. Concha y Toro produces a terrific and inexpensive chardonnay. Another inexpensive vineyard is Santa Carolina. Good luck!

[Nursemardi]

Thank you all very much! I see a trip to the liquor store this weekend. Now if I could just stop drinking it while I'm cooking. . . .

Marian

[pschambers]

Originally posted by Nursemardi
Thank you all very much! I see a trip to the liquor store this weekend. Now if I could just stop drinking it while I'm cooking. . . .

Marian

:p I can relate!

Patti

P.S. I am also an RN. I wonder how many there are of us here?

[Gecko]

Originally posted by Nursemardi
Thank you all very much! I see a trip to the liquor store this weekend. Now if I could just stop drinking it while I'm cooking. . . .

Marian

No, no you must drink! Just to make sure it is suitable for cooking with of course :D. Welcome to the boards.