Dry, white wine?

[BarbaraL]

I was looking through the last 3 months of CL, and noticed a bunch of recipes calling for various amounts of "dry, white wine." One recipe's for pork chops, and calls for one and one-half cups of wine. What kind of wine do you use? I happen to have white zinfindel and riesling around because I like to sip them, but I don't consider them particularly dry (then again, I don't think I've had sweet wine). Any suggestions? In the past, I think I've used sauterne. Thanks.

[lorilei]

I almost always use Chardonnay for recipes that require a dry wine.

[SandyM]

A chardonnay, or pinot gris would work well, I think.

[browneye]

I like to use a Pinot Gris, or a Sauvignon Blanc for recipes calling for dry white wine. Also, I have used a leftover, opened bottle of Brut Champagne with great success!

[Alisa]

Fume Blanc works well too.

[emilycat]

If your Riesling is dry, it should work well -- I tend to use whatever white wine I'm drinking at the time, which is usually a Halbtrocken Riesling, Gewurtztraminer or Chenin Blanc. They all work really well.

[funnybone]

Generally if you like the wine for drinking (as long as it isn't a dessert wine) it will usually work in a recipe. I like Chardonnay and Savignon Blanc myself, but have used Pinot Grigio and even Reisling's as well in various recipes. Just experiment.