When you cook with white wine it assists in bringing acidity, fruit and balance to a number of delicious recipes. Here is a list of 5 of the best white wines that are fantastic in their own unique way when it comes to cooking.
Important Advice When You Cook With White Wine
The more versatile styles of white wines when you cook will be crisp and dry white wine. The oaky and rich whites often become bitter in the process of cooking, while sweet whites can caramelize during the process of deglazing that can add in an unwanted sweetness in regards to specific dishes.
Five Styles of Dry White Wines
- Crisp White Wines- Unoaked Chardonnay, Sauvignon Blanc and Pinot Grigio
This is the definite go-to category. When possible, select wines with alcohol contents that is moderate of around 10 to 13% with a generous acidity. The reason for this is that the high alcoholic wines take a lot longer to reduce and in most cases do not have enough acidity to bring brightness and at the same time tenderizing properties.
Three of the popular grape varietals when it comes to cooking include unoaked Chardonnay, Sauvignon Blanc and Pinot Grigio. The Pinot Grigio happens to be a more neutral wine which makes this choice the more versatile. The Sauvignon Blancs offer a racy acidity, which works really well when making sauces that feature heavy cream or for seafood dishes.
Sherry should be a staple in your kitchen. This additive is extremely versatile and is fantastic for deglazing, brings about a significant depth when it comes to creamy sauces and is fantastic with appetizers such as oysters.
Even though extremely delicious in classic dishes such as veal or chicken Marsala, this is a fantastic dry and complex wine that can be incorporated into a number of braised preparations. One of the popular uses for this white wine is in an Italian dessert such as zabaglione. One of the top choices would include the Cantine Florio Fine Marsala Dry, Sicily, Italy.
- Sparkling Wine
The sparkling dry white wines are ideally suited for a sorbet or Champagne vinaigrette, it also happens to be a fantastic alternative for white, dry wine in a beurre blanc. The bubbles will quickly dissipate when you cook with this wine and offer an opportunity to use this leftover bubbly that has gone flat after a function or party.
This wine has been produced in 4 very distinctive styles. This Portuguese fortified wine comes from the islands of Madeira. Select the “Sercial” which is a dry style that is able to double up as an extremely refreshing aperitif. You can use Madeira in your sauce for a classic recipe such as Beef Wellington or a savory addition for your gravy’s or an alternative to Sherry for just about any type of recipe you can think of. One of the favorite choices is Blandy’s “Duke of Sussex”, Dry Madeira.