The Italian nonstick pro chefs swear by, exclusive to us! Shop now »
🔕 🔔
Loading…

My Basket ()

All questions

What is the best wine to use for cooking when the recipe calls for "white wine"?

This is a baked chicken dish.

asked by Paulette over 5 years ago
8 answers 1494 views
2128fec5 552d 42c2 ab41 595b53dbfb03  32 copy
added over 5 years ago

I always use wine I would like to drink.... if that helps you

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 5 years ago

I typically use a Savignon Blanc aka Fumé Blanc. You're looking for a dry, crisp wine for cooking.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

I keep an unoaked Chardonnay on hand for cooking. Find an inexpensive one that you like and buy a couple of bottles.

9b94e94b 0205 4f2c bb79 1845dcd6f7d6  uruguay2010 61
added over 5 years ago

Depends . . for example, a high acidic wine is best to bind anything with cheese (such as a fondue), but will curdle cream instantly. Think of the ingredients to match the wine you cook with. Higher quality wine is not always going to make the dish better, in fact, a cheaper wine that may have a distinct characteristic that gives it an imbalance for drinking, will actual give a kick to the dish you are creating.

C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added over 5 years ago

If the amounts are significant and the role in the recipe is central, follow the answers already given. If not, I keep a dry and a sweet vermouth as a regular wine stand in. It's a good keeper, and inexpensive.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

I agree with Susan G - a bottle of dry vermouth is always within reach of my stovetop for deglazing a skillet. There's no guessing on the flavor it will add, it doesn't go bad, so there's no waste.

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added over 5 years ago

We don't drink much wine here. So for cooking I get a couple of the little "six packs" of white and red. Which are perfect for cooking..and store very well as a large bottle would go bad for using just a cup or so in a recipe.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

For chicken, I too would use dry white vermouth. It is unlikely to cause problems in the finished dish, regardless of the sauce or other seasonings.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.