White Blends In Cooking: A Creative Culinary Choice?

When it comes to cooking with wine, the general consensus is if you wouldn't drink it, don't cook with it. This is because the subtle nuances of a complex wine are lost during the cooking process, and only the undesirable qualities of bad wine are accentuated. However, this doesn't mean you need to use an expensive bottle – a moderately priced, dry, crisp white wine with high acidity and little to no oak is ideal.

A dry white wine is simply any white wine that isn't sweet. When added to a dish, its high acidity can balance out a heavy cream sauce or serve a similar role to a squeeze of lemon on chicken or fish. Pinot Grigio, Pinot Gris, Sauvignon Blanc, Pinot Blanc, and dry sparkling wines labelled brut are all good choices.

If you don't want to use alcohol, there are several substitutes for white wine in cooking, including alcohol-free white wine, white wine vinegar (use half vinegar and half water), dry vermouth, lemon juice, or white wine vinegar.

What are the best white wines for cooking?

When cooking with white wine, it's best to use a dry, crisp white wine. Rich, oaky whites can become bitter during the cooking process, while sweeter whites may caramelize during deglazing or add unwanted sweetness to certain dishes. Therefore, it's best to avoid oaky Chardonnays and instead opt for unoaked Chardonnays.

• Pinot Grigio/Pinot Gris: This is one of the most commonly used white wines in cooking. It is incredibly versatile, providing plenty of acidities, which make your mouth water. It also has a moderate alcohol content, generally between 10% and 13%, which is ideal as wines with higher alcohol content can take longer to reduce.
• Sauvignon Blanc: This wine is all about acidity, so it's perfect for replacing lemon or vinegar in a dish. It also works well with seafood dishes and those that involve heavy cream.
• Vinho Verde: This Portuguese wine is light and features notes of citrus. It's slightly bubbly and is great for cooking chicken or turkey breast.
• Vermentino: This Italian wine is largely produced in Sardinia and is typically used in the Feast of the Seven Fishes, an Italian Christmas Eve dinner with various fish dishes. It's excellent for poaching or steaming seafood.
• Sherry: While some sherries are very sweet, others are much drier and excellent for cooking. Sherry is very versatile and can be used in a variety of ways, such as deglazing or adding a splash to a nearly finished dish.
• Muscadet: This wine is known for pairing well with oysters but can also be used in cooking. It features flavours of sea snail, lemon, lime, and green apple. It works well with other types of seafood, such as drunken mussels.
• Marsala: This is one of the most popular types of white wine used in cooking, especially for chicken Marsala. It adds acidity to dishes and is ideal for use in cream-based dishes.
• Sparkling Wine: While not the first type of wine that comes to mind for cooking, sparkling wine can be used in many dishes that call for white wine. Champagne can be added to fresh seafood dishes and plays an important role in soups, while prosecco can be added to desserts or fruit-forward pork dishes.
• Assyrtiko: This Greek wine pairs well with seafood, especially when steaming bivalves. It adds an extra layer of body to the broth and enhances the briny, sea flavour of the dish with a bright, citrusy note.

What foods go well with white wine?

When it comes to food pairings, white wine is incredibly versatile. From seafood to poultry, and even spicy Asian cuisine, there are many dishes that can be enhanced by the right white wine.

If you're a fan of seafood, a crisp and refreshing Pinot Grigio is a great choice. Its vibrant acidity will cut through the richness of seafood pasta, providing a clean and palate-cleansing effect. For something a little different, try a Semillon with fried calamari. The medium to full body of the wine provides a rich, rounded texture that pairs beautifully with the crispy, tender calamari.

For poultry dishes, a versatile Chardonnay is a classic choice. Its buttery and creamy notes complement the flavours and textures of roast chicken, adding depth and complexity. If you're looking for something a little more exotic, try a Gewürztraminer with an aromatic Moroccan tagine. The intense aromas of lychee, rose petals, and tropical fruits will stand up to the bold flavours of the tagine, providing a rich and textured mouthfeel.

White wine can also complement red meat dishes. A full-bodied Viognier, with its notes of honeysuckle, jasmine, and stone fruits, pairs well with roast pork. The wine's apricot, peach, and floral aromas harmonise with the savoury and slightly sweet notes of the meat. For something a little lighter, try a herbaceous and crisp Sauvignon Blanc with braised lamb shank. The wine's fruity and citrus flavours will balance the richness of the meat.

If you're feeling adventurous, white wine can also pair well with spicy Asian cuisine. A versatile Riesling, with its vibrant acidity and inherent fruitiness, will harmonise with and enhance the flavours of these dishes. The slight sweetness of the wine will also help to tame the spiciness.

So, the next time you're planning a meal, consider pairing it with a delicious white wine. Whether you're in the mood for seafood, poultry, red meat, or something spicy, there's a white wine out there that will take your dining experience to the next level.

What are some substitutes for white wine in cooking?

When a recipe calls for white wine, it can be tricky to find a suitable substitute that will deliver the same flavour and brightness to the dish. However, there are several alternatives that can be used, depending on the recipe and the desired outcome.

If you are looking for a non-alcoholic substitute, chicken or vegetable broth is a great option. It will add depth to the recipe, but it lacks the acidity of white wine. To counteract this, a dash of vinegar or lemon juice can be added to brighten the flavours.

For recipes that call for a dry white wine, white wine vinegar is a good substitute. It is made from white wine and will have some of the intended flavours, but it is much more acidic. Diluting the vinegar with water can help to reduce the acidity.

Lemon juice is another alternative, but it is also more acidic than wine, so it should be used in smaller quantities. A mixture of lemon juice and water can be used as a substitute in a 1:3 ratio.

Dry vermouth is another option, as it adds complex flavour notes and botanicals. Other types of fortified wines, such as brandy, marsala, and madeira, can also be used in a 1:1 ratio.

White grape juice can be used as a substitute, but it is significantly sweeter than white wine, so it may be necessary to dilute it with water or add a splash of vinegar or lemon juice to balance the flavour.

For a simple alternative, water can be used in place of white wine. However, this will not add any acidity, so a splash of vinegar or lemon juice may be needed to enhance the flavour.

It is important to note that the best substitute depends on the specific dish and its requirements. The amount of wine called for in the recipe, as well as the desired level of acidity and sweetness, will determine the most suitable substitute.

What is a dry white wine?

Dry white wine is a versatile ingredient in cooking, often used to build new flavours and nuances in a recipe. It is a wine with little to no sugar content, resulting in a lack of sweetness. Dry white wines are characterised by their high acidity, which is known as "crispness" in wine terminology. This crispness makes them ideal for balancing out rich, creamy dishes or adding a tangy twist to chicken or fish recipes.

When cooking with dry white wine, it is essential to choose a wine that you would also enjoy drinking. While cooking won't improve the quality of a bad wine, it will accentuate its undesirable characteristics. Therefore, it is advisable to avoid "cooking wines" and opt for a wine that you would be happy to serve to your guests. However, it is not necessary to spend a fortune on an expensive bottle, as the nuances of a complex wine will be lost during the cooking process.

Some of the best dry white wines for cooking include Pinot Grigio, Pinot Gris, Sauvignon Blanc, and dry sparkling wines labelled "brut". These wines offer the right balance of acidity and flavour that can enhance your dishes. On the other hand, it is recommended to avoid fuller whites with strong oaky flavours, like some Chardonnays, as they have lower acidity and can turn bitter during the cooking process.

When adding wine to your dish, it is generally advisable to do so at the beginning of the cooking process. This allows the alcohol to burn off, preventing an unpleasant raw wine taste in your final dish. Whether you're cooking meat, seafood, or creamy pasta, dry white wine can be a great ingredient to elevate your culinary creations.

What are the benefits of cooking with white wine?

White wine is a versatile ingredient that can be used in a variety of dishes, from starches to desserts. Here are some of the benefits of cooking with white wine:

Adds Brightness and Depth of Flavor

White wine adds brightness and depth of flavor to dishes without overpowering them. It can lighten heavy stews or soups and create creamy fondues. A splash of white wine can transform rich, dairy-based sauces into nuanced and delicious creations.

Enhances the Taste of Ingredients

Much like salt, white wine elevates the taste of each ingredient in a dish. It can also help reduce acidity when used as a replacement for vinegar.

Adds Acidity and Moisture to Starches

When cooking starches like rice, adding white wine infuses them with a pleasant acidity and creates a tasty contrast to the subtle flavor of the grain. White wine adds moisture and a crisp, citrusy note to risotto, pairing well with the savory combination of stock, cheese, and aromatics.

Deglazing

White wine is excellent for deglazing, a fundamental technique that improves the taste of dishes. When you deglaze, you add liquid to a pan after sautéing or roasting food to loosen the fond (tiny bits of food stuck to the bottom of the pan) and any spices or seasonings. White wine adds flavor from the fond and itself, contributing to the overall taste of the dish.

Elevates Desserts

White wine is a key ingredient in many dessert recipes, such as poached peaches and baked apples. It adds natural sugar to desserts, especially fruit-based ones, and produces a slightly thickened wine that can be used as a sauce. Baking with white wine can also add moisture to cakes, cookies, brownies, and alcohol-infused cakes, improving their crumb and texture.

Steaming

White wine can be used for steaming, infusing food with its characteristics. It is especially good for steaming seafood, shellfish, and vegetables, adding flavor without overwhelming the delicate taste of the food.

Braising and Marinating

White wine is an excellent option for braising, a cooking technique that relies on a liquid to cook slowly over low heat. It adds flavor and depth to braised dishes, and its acidity can help tenderize meat. White wine can also transform a simple seasoning into a phenomenal marinade, providing a crisp and slightly acidic finish to the food.

Poaching

Poaching, or gently cooking food in a liquid, is another cooking method enhanced by white wine. The flavor of the wine is imparted to the poached food, making it more delicious. White wine is commonly used for poaching fish and fruit, adding tenderness and moisture to these delicate foods.

When choosing a white wine for cooking, opt for a mid-level wine that is good enough to drink but not too expensive. Dry white wines like sauvignon blanc, pinot grigio, and dry sherry offer versatility and great taste. Avoid "cooking wines" sold in grocery stores, as they tend to be incredibly salty and have poor flavor.

Frequently asked questions