What varieties of white wine would be considered "dry"? Like if a recipe calls for "dry white wine" to cook?

Answer 1

sauvignon blanc is good and if you need less that 1/2 cup for recipe you can use Gallo dry vermouth, it also has a long shelf life Ont thing you don't use is cooking wine that's just bad wine with added salt. If you don't like to drink it don't cook with it , because cooking concentrates it.

Answer 2

You can use any inexpensive white wine that does not say that it is sweet - just read the labels, and if you're thinking of buying a half bottle be aware that many sweet wines come in that size.

You can't really rely on the variety. A sweet wine can be made from any variety -- someone mentioned Sauvignon Blanc (SB) and indeed most of the SBs are very dry but Sauternes -- some of the sweetest and most expensive wines are made from SB.

The reason they ask for white wine is that a red wine will color the dish, and a sweet wine will add too much sweetness.

Since you are cooking with it you don't need to spend a lot of money.

Answer 3

Any Chardonney would be a dry white. You can also get a 'dry' Chenin Blanc. It'll say it on the label. I JUST used a Baringer Dry Chenin Blanc to poach my stuffed cabbage rolls tonight for dinner....and a glass or two for myself thank you....I ALWAYS use wine when I cook, I sometimes even use it in the food.....lol. Good luck and enjoy

Answer 4

Sauvignon Blanc is pretty dry - and you should really only use a wine you would drink. Cooking wine has sugar and salt added.

Answer 5

The best wine I have found for cooking is Cella White. It is a good wine if you like the dry, cotton mouth thing, and is excellent for cooking your favorite fish and chicken dishes and saute'ing your mushrooms, onions, and whatnot.

Answer 6

It is pretty easy to tell 'dry' from other types of wines. Dry wines are usually not sweet at all. Think of a Chardonney.
On the other hand, a Chablis or a Reisling is pretty sweet so they would not be 'dry' wines.

Answer 7

Just use white cooking wine , i cook Italian food all the time , include wine sauce it perfect

Answer 8

A light white Rhine wine is suitable for those recipes. They are modestly priced, as wines go.

They're mostly warning you not to use red wines and not to use dessert wines.

Answer 9

When I get a recipe like that, I normally use sauvignon blanc. My back-ups are pinot gris/grigio or chablis. But never chardonnay. They're barrel ageing it which means it tastes sweet, buttery, and oaky. That totally destroys a dish.

Answer 10

Chardonnay and sauvignon blanc.