Tips

Which white wine for cooking?

by Bestheim

Published on 12.10.2021

White wine is an essential ingredient in cooking to enhance white meats, fish, sauces, and marinades. For successful dishes, choose a dry, young, and light white wine, such as Riesling, Pinot Gris, Muscat, or Sylvaner. Avoid sweet or rosé wines, which do not stand up well to cooking. A good cooking wine should be of decent quality, without any major flaws such as a corky taste, so as not to alter the flavor of your recipes.

Many recipes call for white wine in cooking. white wines are used in particular for white meats, fish, shellfish, marinades, sauces, deglazing, broths, and braising.

It is perfectly acceptable to use the same wine that you plan to serve at the table for a marinade, but there are other alternatives. How do you choose a wine for a recipe? This article will help you figure it out.

Which wines can be used in cooking?

White wines and red wines..

When cooking, you can use white wine just as you would red wine in a recipe.

... but not rosé or sweet wine

However, it is not recommended to use rosé wines, which will not hold up well during cooking, or sweet, mellow, or syrupy wines, which will lose their flavor when heated.

What about sparkling wines such as Crémant?

A sparkling wine such as Crémant d'Alsace can enhance your dishes, especially when cooking white meat and fish.

Does the quality of the wine have an impact on the dish?

The answer is yes. The taste and aromas of the wine will have a real impact on the final dish. It is often recommended to keep the same wine that is served at the table, and this advice works in most cases. It is therefore best to avoid using an entry-level wine in your sauces.

It would also be unwise to use a Grand Cru, which would lose its qualities and complexity during cooking. This would simply be a waste.

Can you use a white wine with a fault?

It is possible to use a white wine with a fault for cooking. A wine that has gone off and is unsuitable for drinking will still be suitable for your recipes. Cooking removes the alcohol from the wine and concentrates its aromas.

However, if the wine is corked, the off-flavors will be amplified. A strong cork taste may therefore be noticeable in your dish after simmering for several hours.

How to choose the right white wine for cooking?

In general, when cooking, it is recommended to use a dry, young, and light white wine so that the aromas come through in your dish without completely masking those of the other ingredients. The best dry whites for cooking are Chardonnay, Muscat, Riesling, and Pinot Gris.

For risottos and fish, the best grape varieties are Chardonnay or Riesling.

Alsatian cuisine and white wine

Riesling and Sylvaner are also good accompaniments to typical regional dishes such as sauerkraut and baeckeoffe. Muscat and Pinot Gris, which are sweeter, will add a touch of sweetness to your recipes.