What kind of white wine is best to use for cooking?

Answer 1

The general rule is use a wine that you would like drinking.

Typically, most savory dishes call for a dry white wine (less sweetness)... such as a chardonnay, pinot grigio or sauvignon blanc.

For dessert use a sweeter wine like Marsala, Muscat or a Reisling.

"Cooking" wines are wines where they add salt to it... probably not what you want.

Answer 2

DO NOT USE COOKING WINE!!!! trill5ee doesn't know what she is talking about. Cooking wine is made impalatable by the addition of salt. Thus you then are adding more sodium to your recipe and you have to adjust for that in your seasonings. Every quality cookbook will tell you not to use cooking wine.

Ask your retailer to recommend a good, inexpensive bottle or two and taste them. If you like them then you will probably like them in your food. The common notion is that poor quality wine results in a poor quality dish. Some inexpensive wines are very good quality.

Once you have experimented with wine you will know what you like and what goes well with different foods. A riesling is going to be fairly sweet. CA Chardonnay's tend to be oaky and thus less food friendly. Sauvignon Blanc is a good choice to start with but there are plenty others too. Also, wine deteriorates over time (like over a week) once it is opened. If you are using only a little and not going to drink it, contemplate buying a bottle of dry vermouth which makes a nice substitute for white wine in recipes.

Good luck!

Answer 3

Do not use cooking wine , it is junk. What happened was during Prohibition the chef's protested that they would be denied a very necessary ingredient . The idiot solution was to add so much salt to the wine so as to render it undrinkable.
I think that the best white winnes for cooking are either sauvignon blancs or French Chardonays that come from the Burgundy region and sell for about $12.00
I find American chardonays to have way too much oak in them for either drinking or cooking with.

Answer 4

Never use cooking wine, and sherry is not a "white wine." Your best bet is to go with an inexpensive Pinot Grigio or Chardonnay - or use some you have leftover or already open.

Answer 5

The kind you like to drink, of course!

Pinot Grigios, Sauvignon blancs, and trabbiatas are all cheap, dry, delish and good in just about anything. A bordeaux might be good, although, to me they seem a little "wimpy" in cooking... no backbone for my sauce, you see.

Rhines are very sweet and I wouldn't recommend cooking with them. But really, even if you like Chablis or Chardonnay, get a nice one that you won't mind having a glass of, and go to town!

Best wishes!

Answer 6

I use whatever I have on hand at the time. If you can drink it you can cook with it. Don't ever use cooking wine though it is nasty.

Answer 7

Any kind of middle or low to middle quality, still wine will do. (not champagne, or sparkling - unless recipe calls for it specifically) You could try these varieties of grapes - pinot bianco, chardonnnay, pinot grigio, chablis, viognier, arneis, gewurztraminer,

Answer 8

Sherry

Answer 9

Cooking wine.. Can't go wrong it that choice.

Answer 10

any kind works well!