What is the best white wine for cooking salmon or other fish?

Question

Please include only wines that are reasonably priced (under $30 bottles) and if you have a favorite. I am located in California and have access to places like Albertsons, Costco, Savemart, Trader Joes and Vons.

Answer 1

Typically a dry white wine works best; like a Sauvignon Blanc. Only cook with wines that you would drink. I wouldn't recommend cooking with a sweeter white like Riesling. My favorites are Clos Du Bois, Artesa, Liedersburg (from South Africa), and La Crema. They are easy to find and very reasonably priced.

Answer 2

White Wine For Cooking

Answer 3

A good rule of thumb is to use whatever wine you plan on drinking with the meal. Wine is a very personal decision. Just make sure that you have a wine tasting first to determine what you like. With fish, I prefer a drier wine, but I have had some salmon dishes prepared with sweeter wines that were delicious.

Answer 4

In all honesty, I like a sauvignon blanc with fish and for cooking. Chardonnays are too oaky and buttery. Markham Vineyards have an excellent one, but I think the price has gone up from $9 a bottle due to ratings. A pinot grigio/gris is a pretty good choice too.

Answer 5

I know that in California this is considered heresy But if you can find a French Chardonnay from of course the Burgundy region it will solve your problem . Verget makes a nice clean crisp cheap[ $12.00 ]
white wine
If you've never had French Chardonnay from Burgundy you owe it to yourself to try one - maybe a Pouilly- Fuisse.
Unlike California Chardonnay's which are really oaky and buttery and melony-yuck
Burgundy Chardonnay's are clean ,crisp , dry while still having some fruit.
Very nice indeed

Answer 6

Most white wines leave the sauce with more sourness than is really pleasant. Try using Vermouth (Noilly Prat) instead. It is reasonably priced and you can buy it in smaller bottles. Many cooks in Europe cook fish in Vermouth instead of wine, and I think you'll like the result.

Answer 7

I like Sauvignon blanc for cooking fish

Answer 8

Tip: It doesn't have to be expensive, and any wine you cook with should be one you like to drink as well!

Answer 9

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Yes, serve white wine always with seafood. Here are a few ideas for your salmon dinner. BLACKENED SALMON FILLETS 2 Tbs. ground paprika 1 Tbs. ground cayenne pepper 1 Tbs. onion powder 2 tsp. salt 1/2 tsp. ground white pepper 1/2 tsp. ground black pepper 1/4 tsp. dried thyme 1/4 tsp. dried basil 1/4 tsp. dried oregano 4 salmon fillets, skin and bones removed 1/2 C. unsalted butter, melted In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano. Brush salmon fillets on both sides with 1/4 C. butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 the remaining butter. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2-5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until fish is blackened and easily flaked with a fork. Makes 4 servings. Serve with potatoes, carrots and a green salad. DOUBLE-STUFFED POTATOES 4 large baking potatoes, scrubbed and dried 2 tbsp. butter or margarine 1/2 c. chopped onion 3/4 c. shredded Cheddar cheese, divided 1/4 c. sour cream 2 tsp. dried chives Salt and pepper Pierce each potato several times with a fork. Microwave on HIGH about 10 minutes. Rotate potatoes and microwave again until tender (about 3 minutes more.) Pre-heat oven to 350 F. Melt butter in a medium skillet over low heat. Add onion to skillet and cook until translucent (about 5 minutes.) Slice off potato tops and scoop out the inside of the potatoes, leaving the shells intact. Place the pulp in a medium bowl and mash. Add onion, 1/2 cup of the cheese, sour cream, chives, and salt and pepper to the potatoes. Mix well. Spoon the potatoes back into the shells and sprinkle with the remaining Cheddar cheese. Place in a casserole dish and bake until heated through (about 10 minutes.) BOURBON CARROTS 3 c. water 1-1/2 lb. baby carrots 1 tbsp. granulated sugar 1/2 tsp. salt 2 tbsp. butter 3 tbsp. brown sugar 2 tbsp. bourbon Garnish: chopped fresh parsley Bring 3 cups water to a boil in a 3-quart saucepan; add carrots, granulated sugar, and salt. Return to a boil, and cook 5 minutes or until carrots are tender. Melt butter and brown sugar in a large skillet over medium-high heat. Stir in carrots, and cook, stirring occasionally, 2 to 3 minutes or until well coated. Add bourbon, and cook, stirring occasionally, 3 more minutes. Garnish, if desired. SALMON-IN-A-SNAP Nonstick cooking spray 4 1-inch-thick salmon fillets (about 1 lb.) 1/2 tsp. lemon-pepper seasoning or 1/4 tsp. freshly ground black pepper 1-2 tsp. reduced-sodium soy sauce 1 medium orange, halved and very thinly sliced 2 c. small broccoli florets 1 c. reduced-sodium chicken broth 3/4 c. water 1 tsp. bottled minced roasted garlic or minced garlic 1 c. couscous or hot cooked rice Lightly coat a shallow baking pan with cooking spray; set aside. Season salmon fillets with lemon-pepper seasoning. Arrange fillets in prepared pan. Drizzle with the soy sauce. Top with orange slices. Bake, covered, in a 450 F. oven for 8 to12 minutes or until fish just flakes easily when tested with a fork. Meanwhile, in a 2- qt. saucepan bring broccoli, chicken broth, water, and garlic just to boiling. Cook, covered, about 3 minutes or until broccoli is barely crisp-tender. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Serve fish over hot cooked couscous or rice, broccoli and a green salad. Makes 4 servings.