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

This is a baked chicken dish.

  • 1711 views
  • 8 Comments

8 Comments

Review our Code of Conduct
Don't send me emails about new comments
AmyRuth
AmyRuth January 21, 2012

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

Review our Code of Conduct
Don't send me emails about new comments
hardlikearmour
hardlikearmour January 21, 2012

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

Review our Code of Conduct
Don't send me emails about new comments
KimW
KimW January 21, 2012

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

Review our Code of Conduct
Don't send me emails about new comments
usuba dashi
usuba dashi January 21, 2012

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.

Review our Code of Conduct
Don't send me emails about new comments
susan g
susan g January 21, 2012

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.

Review our Code of Conduct
Don't send me emails about new comments
Melusine
Melusine January 21, 2012

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.

Review our Code of Conduct
Don't send me emails about new comments
Sam1148
Sam1148 January 21, 2012

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.

Review our Code of Conduct
Don't send me emails about new comments
cranberry
cranberry January 22, 2012

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.

Review our Code of Conduct
Don't send me emails about new comments
Showing 8 out of 8 Comments Back to top
Recommended by Food52