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When a recipe calls for dry white wine, what do you use? I know it needs to be a decent quality, but I'm curious what y'all use?
Hi Arlene, I rarely use white wine to cook with. Intead I prefer to use a a Dry vermouth. To me it is less harsh and is more on the delicate side.. I just think that it cooks down better, leaving a very nice taste.
Some white wines can leave that after briney taste. To me Vermouth is drier and definately more subtle ~
I would never say never in a pinch but Vermouth is one I would choose ~Janie
The brand that I use is Martin and Rossie. Just be sure it is dry ~
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I almost always have Pinot Gris or Pino Grigio around...I really am not fond of the oaked wine like Chardonnay...it is just me, but not even the oaked reds...
The Pino Grigio is even a good drinking sipping wine, too...I even made a cake with the same wine if there is just too much 'dryness' to it for me to drink sip at! I think I did a review on that cake a few years ago and it was quite good!
If you have a favorite wine, just use that one!
I always have Pinot Grigio on hand because it is one I like to drink, but I thought that might be too sweet to use when the recipe calls for dry white wine. I think we also have dry vermouth in the bar for martinis.
Here is the answer I got when I googled it:
Recipes call for dry wines to avoid the sweetness a sweet or semisweet wine would add to the dish.
Some of the leading dry white wines are Sauvignon Blanc, Chardonnay, Chenin Blanc and Riesling. Some of the leading dry red wines are Zinfandel, Cabernet Sauvignon, Bordeaux, Pinot Noir, Grignolino, and Côtes-du-Rhône.
Since I trust y'all more than google, I thought I'd see what you use. Thanks for your replies.
I will use whatever type I have. I prefer to use Chardonny or White Zinfandel (even thought it is on the sweeter side). And honestly, I've used merlot if I didn't have a white wine more than a time or two. Never thought of Vermouth.
I usually use the Charles Shaw white wine from Trader Joes. I also sometimes use Sherry instead of white wine. I make a quick curry sauce that calls for white wine, but I always use sherry for that beacause it comes out tasting better.
Usually dry white wine...sauvignon blanc but sometimes pinot grigio. We are in the wine business so sometimes it's what we have!
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