Recipe calls for dry white wine. What kind of wine is considered dry white wine.?

Answer 1

Most of the white wines you'll find are dry: Sauvignon Blanc, Chardonnay, Riesling, Pinot Grigio, etc. etc. Non-dry white wines are generally dessert wines such as Sauternes or Eiswein, and have a high sugar content. People tend to confuse "fruity" wines with "sweet" wines - some wines like a riesling can be quite fruity (and dry) but with a low sugar content.

For cooking, my recommendation is that you use a sauvignon blanc or a pinot grigio. They are less expensive and have a nice acidity and mild fruitiness that go well with cooking. Any bottle over $8 will probably do.

Answer 2

A dry white, Chardonnay or a Sauvignon Blanc, is recommended mostly for sauces and marinades. I don't recommend "cooking wines" as they are usually too weak and lack the round notes of drinking wines, if you don't drink buy the 1/2 size bottles when they are available and invest in a good silicone stopper to keep it fresh for use. BTW here is a great recipe for an easy sauce: WHITE WINE SAUCE Makes 5 to 6 cups 1/2 cup extra virgin olive oil 1/2 cup unbleached white flour 1 cup dry white wine 4 cups chicken broth Salt and freshly ground black pepper to taste (see note) Pour the olive oil into a 4- to 5-quart saucepan over medium heat, then add the flour and stir with a wire whisk until all the flour is dissolved and the mixture looks like a paste. Reduce the heat and slowly add the wine; the mixture will start to thicken quickly. Continue to stir and remove from the heat, if necessary, until all the wine has been mixed in. Slowly pour in the chicken broth while you continue to stir. Simmer, uncovered, for approximately 1 hour, or until the taste of alcohol is no longer present in the sauce. Freeze in containers of various sizes, including some in an ice-cube tray to allow easy small additions to sauces. It can stay in the freezer for 6 months or more. NOTE: Be sparing with the salt and pepper. It’s better to underseason this sauce, because you will season it again in the sauté pan. NOTE: If this (or any) sauce ever has lumps caused by undissolved flour, just pass the sauce through a sieve or a mesh strainer. It will come out lump-free.

Answer 3

i normally go for Sauvignon Blanc first and if that's not available in my wine fridge, then a pinot grigio or chardonnay. Riesling is not appropriate to cook with as there is a lot of residual sugar in it making the wine very sweet. Ditto for Gewurztraminer.

Be sure that whatever wine you are cooking with you would also drink out of the glass at dinner. You will have a much better quality of dish.

Answer 4

Chardonnay, Vidal, Sauvignon Blanc are popular ones. Your best bet is to add one that you like the taste of. Look for one that has a low sugar content ( 0 or D ) on the label at the liquor store. Most liqor stores will have a # or letter next to the price of the wine to show how sweet the wine is.

Answer 5

When a recipe calls for dry white wine, you're usually safe with a Chardonnay or a Sauvignon Blanc. But remember, if you wouldn't drink it, then why cook with it? Buy something that you would like to drink.

Buon appetito!

Answer 6

Pinot Grogio and Sauvignon Blanc are very dry.
Reisling is too sweet to cook with and some Chardonnays have a lot of butter taste and mouthfeel.

Answer 7

I'd use a sauvignon blanc or pinot gris/grigio. I can't stand the taste of chardonnays anymore since the new barrel fermentation process. They're not as crisp and clean as they used to be.

Answer 8

some thing with a low sugar content. A chardonnay, Pinot Grigio, Riesling...

Answer 9

I like to use Paul Masson's Dry Chablis.