Which white wine for cooking?
Many recipes require the use of white wine for cooking. White wines are notably used for white meatss, the fishs, the shellfishthe development of a marinadeof a saucefor a de-icinga broth or a braised cooking.
It is quite possible to serve the same wine that is planned to be served at the table for a marinade but there are other alternatives. How to choose a wine to make a recipe? We help you to see more clearly in this article.
Which wines can be used in cooking?
White and red wines...
When you cook, you can absolutely use a white wine as well as a red wine in a recipe.
... but no rosé or sweet wine
However, it is not recommended to use rosé wines that will not hold up to cooking, nor sweet, mellow or syrupy wines that would lose their interest once heated.
What about sparkling wines like Crémant?
a sparkling wine like the Cremant of Alsace can be used to enhance your dishes, especially for cooking white meats and fish.
Does the quality of the wine have an impact on the dish?
The answer is yes. The taste of the wine and its aromas will have a real impact on the final dish. It is often recommended to keep the same wine as the one served at the table and this advice works in most cases. It is therefore better to avoid using an entry-level wine in your sauces.
It would also be unwise to use a Grand CruIt would lose its qualities and complexity as it cooks. It would simply be a waste.
Can we use a white wine with a defect?
For cooking, it is also possible to use a white wine with a defect. A stale wineIf the wine is not suitable for tasting, it will still be suitable for your recipes. Cooking eliminates the alcohol in the wine and concentrates its aromas.
But, in the case where the wine is corkedThe defective flavors will be amplified. A strong corky taste can be felt in your dish after simmering for many hours.
How to choose your white wine ?
In general, when cooking, it is recommended to use a dry white wine, young and lightThis will allow the flavors to be felt in your dish without completely masking those of the other foods. The dry whites to be preferred in cooking are Chardonnay, the Muscatthe riesling and the Pinot Gris.
On the risottos and fishThe grape varieties to be favored are Chardonnay or riesling.
Alsatian cuisine and white wine
riesling and Sylvaner are also good companions for typical regional dishes such as sauerkraut and the baeckeoffe. The Muscat and Pinot Gris, softer, will bring a note of sweetness to your recipes.
