Cooking is an essential skill. Merging ingredients to create exciting flavors that engage your palette is an art. You can elevate your meals by using wine to bring out different tastes from some meals. Some people prefer using red wine while others use cooking wine. However, did you know you can also use white wine in cooking and get great flavor profiles that ignite your senses?
Cooking wines are okay to use. You will find these in the grocery section in some stores. However, cooking wine will not give you the same zing you get with white wine. Cooking wine contains salt. The salt used to preserve cooking oil might be too overwhelming on food. Also, it might not bring out the flavor you need.
These are the best white wines you need to have in the kitchen the next time you want to try a recipe.
Sauvignon Blanc is a favorite among chefs and culinary enthusiasts. It has a glassy herbaceous character that makes it great for cooking. Sauvignon Blanc is acidic. It has moderate acidity that will not overwhelm a dish. It also has strong hints of citrus that give off a lemon-lime tone.
Lemons and limes have been used in cooking and tenderizing for a long. It doesn’t come as a surprise that Sauvignon Blanc is a top choice if it’s your first time cooking with white wine.
Sauvignon Blanc is mildly alcoholic. Mildly alcoholic white wine renders nicely in food that needs to lose the alcohol content fast. Too much alcohol would overwhelm the dish and alter the food’s real taste.
Use Sauvignon Blanc to cook seafood. Seafood and citrus tones are a great combination. The acidic notes in the wine pair correctly to give fish dishes an extra kick. You can also use Sauvignon Blanc to cook chicken. Sprinkle a bit of white wine in your salads as well.
A skilled hand can’t go wrong with Chardonnay in a dish. Chardonnay has nutty notes and a buttery quality to it. Additionally, it is not too acidic. It provides balance to words, making it ideal for cooking creamy foods. There are plenty of other intense, heavy white wines that might go well with the same dishes as Chardonnay. However, Chardonnay is affordable and is mostly available
Still, you have to be careful with Chardonnay. Most Chardonnay is oak-aged. Aged Chardonnay makes food bitter, masks the flavor of the ingredients, ruins the dish. The trick is to go for a reasonably priced Chardonnay.
Use Chardonnay to create unique pork dishes and balance out the sweetness of food that needs some tartness.
Pinot Grigio is a dry white wine that promises to tie all your flavors nicely without overpowering them. It is widely regarded as a safe choice since it has a crisp neutral feel. It has a fruity aspect about it that gives food a great aroma.
One of the reasons Pinot Grigio is a great kitchen companion is how well it cuts through fatty dishes. It has just enough acidity for most fish dishes. It also has a moderate alcohol content that evaporates quickly, leaving behind just enough mineral taste for any word.
Pinot Grigio goes excellent with Italian cuisine.
Dry sherry White Wine
There are two types of sherry. Cooking sherry is a wine that is specifically meant for food. However, cooking sherry has salt and additives for preservation, making it the right choice only for cooking. Dry sherry is a white wine with hints of brandy that can be used to cook and drink.
Dry Sherry’s grapes grow mostly in Spain. The Palomino grapes produce a nutty flavor. The brandy in Dry Sherry makes it slightly more punchy than the previously mentioned white wines. However, the alcohol content lends a unique flavor to food. It also has a slight sweetness that features plenty of Spanish dishes.
Cooking with white wine typically calls for about one cup. However, due to Dry Sherry’s heaviness, you may need to be cautious with the measurements. A Dry little Sherry is enough to make your meal stand out.
Use leftover Dry Sherry for poultry dishes and sauces that need just a touch of sugar.
Dry Reisling White Wine
Reisling wine doesn’t feature as prominently in the kitchen as Chardonnay or Sauvignon Blanc. That’s a surprise since they have almost similar effects on the outcome of food. Some Dry Reisling is fermented in stainless steel. It does not take on the woody notes of oak barrels. It remains ‘pure.’
Reisling is a divisive white wine. Its grapes produce both sweet and dry white wine. However, the dry variety converts many critics to partakers when they taste it in food or by itself. It delivers a sharp acidity that makes food have a punchy taste.
If you are unsure about the best dry Reisling to use, go for an Australian or German Dry Reisling. Some American Dry Reisling is also suitable for cooking. Make sure you verify if it’s a dry Reisling.
Tips on cooking with white wine
Before you prepare your meal, find out what grows in the area from where the wine comes. This neat hack will help your food combine more naturally without clashing flavors.
Stay within a modest budget when shopping for white wine for cooking. You don’t need to splurge for good white wine for cooking. Anything between $10 and $15 is good.
If you have bottles of different white wine leftover, you can try and mix them. However, use only leftover wines that have the same tones. That way, you don’t get confusing flavors in the final dish.
Add some lemon after the dish is done if you need extra acid in the meal. White wine is added early so the alcohol can evaporate completely. Adding lemon provides that special kick, especially in salads and seafood.