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Is white wine the same as cooking white wine?

I see a lot of recipes with white wine in them and use the cooking white wine but could i use regular white wine? Like a sweet moscato?

asked by Christina Marie Smith over 2 years ago
12 answers 2549 views
84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo

Chris is a trusted source on General Cooking

added over 2 years ago

A couple of issues here: one is that "cooking" wine generally has a whole lot of salt, rendering it unfit for drink but okay for cooking as long as you factor in all the salt. A regular white wine can be a better choice.

But, when I say "regular" white wine, that usually means one that is not so sweet. For some dishes, your sweet wine might be appropriate, but for most of them, you'd be better off going with something like a Sauvignon blanc.

if you don't drink white wine or are going to use it only occasionally, you might think about using a dry (white) vermouth. That'd be my choice before something labeled "cooking" wine.

516f887e 3787 460a bf21 d20ef4195109  bigpan
added over 2 years ago

Only cook with wine that you would drink or offer to your guests.

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added over 2 years ago

Dry vermouth will last a few months in the fridge. It will eventually turn vinegary, but before that happens, it'll just lose some of its flavor. It's commonly sold in 1/2 bottles, so that helps with using it up prior to it going bad. I completely agree with the above comments regarding only cooking with a wine you'd be willing to drink, by the way.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

Wow, I didn't know it would keep nearly that long! I'm not much of a wine drinker other than sweet wines, so whenever I open a bottle to cook with it tends to get pushed to the back of the fridge until I can finally bring myself to dump it out.

092efd1a f34b 461d 89b1 f3e76e0ce940  dsc 0028
added over 2 years ago

Wine can be frozen for future use. Much better option, if you have freezer space than sticking it in the fridge until you throw it out. Don't freeze in the bottle, though. Decant into a freezer container or even an ice cube tray. Once frozen, stick the cubes in a freezer bag to use as needed.

092efd1a f34b 461d 89b1 f3e76e0ce940  dsc 0028
added over 2 years ago

And by the way, in Mastering the Art of French Cooking, Julia Child repeatedly includes dry vermouth in her recipes where wine is an ingredient.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

Cooking wine has a lot of salt. I prefer to cook with a Chardonnay or Pinot. But if you don't drink white wine that often, buying a 4-pack (6-8 8 oz) of white or red wines is a good way to go. 2

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

What ever wine you cook with is also the wine you should serve with the meal.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp

June is a trusted source on General Cooking.

added over 2 years ago

freezing wine in ice cube trays (then storing in a freezer baggie) is a great way to portion it out. You just need one of two to deglaze a pan!
FWIW, wines that are low in tannins and/or oak make the best wines to cook with. This leaves out most Califormia chardonnays and pretty much all Cabernet Sauvignons. I really prefer dry vermouth to white wine for cooking for all the aforementioned reasons. Beaujolais or other Gamay wines are great (and affordable) for reds.

0a62c55f 38bb 4f00 aefc 1de6685070d9  stringio
added over 2 years ago

I use white vermouth in place of white wine, chinese cooking wine, sherry, whenever a recipe calls for a small amt of something something I use vermouth. I always have it on hand because I love perfect martinis.

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