2006-07-19 08:45:25 · 67 answers · asked by Hope I can Help 1 in Food & Drink ➔ Cooking & Recipes
It really depends on the flavor you wish to achieve.
I've pasted a website below that has many recipes using different white wines.
As we used to say at the winery I worked in for three years, "Let your taste buds be your guide!"
2006-07-20 02:35:54 · answer #1 · answered by Anonymous · 3⤊ 1⤋
There is not really a general answer. Many dishes taste better with a specific kind of white. Chicken and Fish does well with a Marsalla or a Chardonnay. As far as a brand, well that is a matter of taste. Most are inexpensive so just try a few and see which one taste best to you. I personnally like the wine coming from Australia. They taste wonderful and are not very expensive and can be found just about everywhere. When cooking red meats try a young merlot or a Cabernet Sauvignon. Again just try a few to find one that you like the taste of. One thing to remember wine in cooking is used for flavor like a spice.
2016-03-13 22:28:34 · answer #2 · answered by Anonymous · 0⤊ 0⤋
It really depends on what you're cooking, but just about any white wine will do. It is not true that you must cook only with wine that you would drink -- the reason you're adding the wine is to add acidity and to free up alcohol-soluble compounds in the food that simply won't get liberated any other way (a number of tomato compounds simply won't come free of the cells without alcohol present, and they won't taste as.. um... tomato-y?), and unless the wine is REALLY skunky or just madeirized, it's flavor will be a minor component in the overall dish.
That being said, the flavor can still add to the dish, so if you want a definite wine taste, you're better off with a pretty robust chardonnay (it's what I stick with for things like beurre blanc or a cheesy fondue). If you have something a little more delicate like for fish, go with a lighter wine like sauvignon blanc or chenin blanc. Obviously, for sweeter dishes, you'll lean more toward dessert wines like reisling, gewurtzraminer or muscat, or something very fruit forward to complement the sweetness of the dish.
2006-07-20 09:26:50 · answer #3 · answered by theyuks 4 · 0⤊ 0⤋
Sauvignon Blanc is the most flexible. Most Italian restaurants use it. French cooking usually calls out a specific wine. The general rule that you should not cook with anything that you would not drink is a decent rule to apply. Whatever you do, do not buy the stuff in the supermarket labeled cooking wine. It is garbage. You may as well use salt water. German Reisling wines are great if you don't mind a little sweet. It pairs very very well with desert dishes and tomato based dishes.
2006-07-19 08:53:46 · answer #4 · answered by billyandgaby 7 · 1⤊ 0⤋
You can cook with any white wine, as long as it is a wine that you enjoy drinking. The reason is, as wine cooks down, the flavor concentrates, and bad tasting wine will just detract from the flavor of your dish. Good tasting wine will enhance the dish. Bottom line is, if you like a certain wine, you can use it for cooking.
2006-07-19 08:51:22 · answer #5 · answered by Jayne O 2 · 0⤊ 0⤋
A cheap dry wine such as two buck chuck from trader Joe's. The wine adds definition to a sauce but most of the finer qualities of the wine are lost during cooking. You do want the alcohol to evaporate because that leaves a raw taste so simmer for a few minutes after adding or cook the wine or brandy in a separate saute pan and allow the flames to do the trick ...careful, the flames can be intense for a few seconds. When they go out the alcohol is burned off.
2006-07-20 10:51:58 · answer #6 · answered by satisfactual777 1 · 1⤊ 0⤋
If you are going to cook it is good to use one with good fruit and acidic.
I use chardonnay when cooking chicken due to the strength of the oak and fruit in chardonnay. It is better to use a wine you like when cooking something delicate or without too many flavors, BC the alcohol will burn off, leaving the fruit and acid and sugar (if you don't caramelize) and if the wine is an unbalanced it will be an unbalanced dish.
Another good white to cook with is semillon or chenin blanc. They are highly acidic and have good fruit with citric notes. The citric notes in the wine will add to your dish and they are not overly oaky or buttery like chardonnay. You can cook chicken or pork with these, but I wouldn't add too many spices etc at first to see how the wine flavors the dish.
2006-07-19 19:17:52 · answer #7 · answered by sandpeople_1 2 · 1⤊ 0⤋
Turning Leaf or Meridian Vineyards both make a good white wine, though I would cook with a Savingnon Blanc before I reach for a Chardonnay. Only cook with a Chardonnay if the recipe specificly calls for it. It has a stronger taste than a Blanc so unless you are aiming for that take the Blanc
2006-07-20 04:38:02 · answer #8 · answered by Sarah H 3 · 0⤊ 0⤋
All the major chef's on tv have all said the same thing...always cook with a quality wine that you like to drink. Cooking intensifies the flavor of the wine...so for your food to taste it's best, it makes sense to use a wine you enjoy the flavor of drinking to cook with.
2006-07-20 01:29:13 · answer #9 · answered by J Somethingorother 6 · 0⤊ 0⤋
The worlds best Chefs will tell you the rule is use the wine you would drink to cook with. That stuff they call cooking wine is not good.
2006-07-19 14:46:05 · answer #10 · answered by CHAEI 6 · 0⤊ 0⤋
I have always heard that a good rule of thumb with cooking with any wine is chose a wine to cook with that you would drink.
2006-07-20 01:48:38 · answer #11 · answered by Anonymous · 0⤊ 0⤋