What kind if white wine should I use for cooking?


A few tips and rules on what wine you should use for what type of cooking or food preparation:

  • Rule No.1: Always use a wine that you wouldn't mind drinking
  • White wines used in cooking: Chardonnay, Sauvignon Blanc, Pinot Grigio, or Chablis
  • Red wines used in cooking: Low-tannin reds like Pinot Noir and Zinfandel
  • Use white wines with/in: apples, pears, caramel, vanilla, melon, olives, mushrooms, chicken, fish, mussels, cakes (baking)
  • Use red wines with/in: chocolate, coffee, currants, plums, oranges, peaches, tomato sauce, steak

A few more things you might want to know about cooking with wine:

  • Wine acts as a fat replacer in cooking and baking. You can replace a half to the entire amount of the oil/fat, depending on your recipe.
  • Wine acts as a flavor enhancer - ethanol (alcohol) helps extract some flavor compounds from foods that - flavors that are otherwise not water soluble.
  • The alcohol in wine is not entirely cooked off. A lot of it remains - from 75% in flambes to 10% after two hours of cooking
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