Yes, you can cook with white wine. It is commonly used in recipes for sauces, soups, and stews to add flavor and depth to the dish.
And now, more specifically
Yes, white wine is a versatile ingredient that can be used in cooking to add flavor and complexity to a dish. It is particularly useful in recipes for sauces, soups, and stews. Adding white wine to a dish can add a subtle acidity and fruity flavor that can enhance the other ingredients.
According to the cooking website Food & Wine, white wine “adds moisture or deglazes browned bits from a pan, allowing those bits to be incorporated into a sauce—adding more flavor than water might.” It’s important to note that when you cook with wine, the alcohol will evaporate, leaving behind only the fragrance and flavor of the wine.
There are several types of white wine that can be used in cooking, including dry or semi-dry varieties like Sauvignon Blanc, Pinot Grigio, and Chardonnay. Sweeter wines like Riesling or Moscato can also be used in certain recipes.
Famous chef Julia Child was a proponent of cooking with wine, and once said, “I enjoy cooking with wine, sometimes I even put it in the food I’m cooking.”
Here are some interesting facts about cooking with wine:
- Wine has been used in cooking for centuries. Ancient Greek and Roman cuisines both utilized wine in cooking.
- While white wine is commonly used in cooking, red wine is also a great choice for certain recipes, especially those involving beef or lamb.
- In some recipes, you may want to use a substitute for white wine. Chicken or vegetable broth, white grape juice, apple cider vinegar, or lemon juice can be used as substitutions depending on the recipe.
- When cooking with wine, it’s important to use a good quality wine that you would also enjoy drinking. Avoid using cooking wine, which often contains added salt and preservatives.
In conclusion, white wine is a great ingredient to have on hand in the kitchen for adding depth and flavor to recipes. As Julia Child said, “I enjoy cooking with wine, sometimes I even put it in the food I’m cooking.”
| Type of wine | Recommended dish |
|---|---|
| Sauvignon Blanc | Fish, seafood, chicken |
| Pinot Grigio | Risotto, pasta dishes |
| Chardonnay | Cream sauces, poultry dishes |
| Riesling | Desserts, Asian-inspired dishes |
| Moscato | Fruit-based desserts |
Answer in the video
The host of the video explains why white wine is a versatile ingredient for cooking, due to its balanced sweetness and acidity, and its ability to extract flavor and color molecules. They recommend Pinot Grigio as a good all-purpose kitchen wine and suggest a 1:7 or 1:8 ratio of white wine to water or stock when cooking. The speaker also notes that though alcohol is present, it’s not enough to make anyone who consumes the food drunk and suggests using white balsamic vinegar for those who don’t consume alcohol. They emphasize the importance of tasting the food and adjusting accordingly and mention that white wine vinegar contains small amounts of alcohol without delving deeper into the topic.
Other answers to your question
Bright and buttery white wines are an ideal match for plenty of dishes, but cooking with white wine can be even better. Delicious pastas, seafood dishes, and plenty of chicken recipes are made even more flavorful when you add wine.
Therefore, it should not break the bank. When choosing a white wine for cooking, reach for one of many fantastic options in the $8 to $10 range. Choose a wine with depth and acidity. Wines with high acidity levels like sauvignon blanc or chardonnay make excellent cooking companions. Don’t use an old white wine.
As a general rule, go with a dry white wine unless your recipe says otherwise. You want the wine to add acidity—not sweetness. Super sweet wines like Moscato or sweet rieslings can caramelize too quickly when you’re cooking, especially if you use them to deglaze a pan.
Here are our 10 favorite ways to eat your wine. An Italian-American classic, shrimp scampi is a simple dish of sauteed shrimp tossed with a sauce of white wine, garlic, lemon juice, and butter, then served with pasta. Get the recipe » Thyme and white wine bring out the sweet flavor of mussels in this classic dish. Get the recipe »
Swap the wine for light-colored vinegars, like white wine vinegar, rice vinegar, or apple cider vinegar. Avoid harsher vinegars, like distilled white vinegar, which could add too much acidity. While most vinegars can play as a tasty substitute, be careful with the color of the vinegar.
Bright and buttery white wines are an ideal match for plenty of dishes, but cooking with white wine can be even better. Delicious pastas, seafood dishes, and plenty of chicken recipes are made even more flavorful when you add wine.
By far, the most versatile style of wine to cook with is 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.
But if you weren’t crazy about it in the first place or want to try out a different bottle for the next meal, don’t cast the dregs aside—cook with it. White wine pairs especially well with seafood (and seafood pastas), and it also deserves a place in your soups, braises, and even desserts. Here are our 10 favorite ways to eat your wine.
Commonly used in dishes like risottos, mussels, soups, and stews, white wine is typically added to a recipe and then reduced by at least half, if not more, by boiling; additional ingredients are typically added later.
When choosing a white wine for cooking, reach for one of many fantastic options in the $8 to $10 range. Choose a wine with depth and acidity. Wines with high acidity levels like sauvignon blanc or chardonnay make excellent cooking companions. Don’t use an old white wine.
As WineFolly suggests, marinate your proteins or cook with the types of wines you’d serve alongside a finished plate. We recommend white wines to go beautifully with the lighter flavors of butter, lemon sauce, and bright herbs.
To buy a bottle intended for cooking, head down the wine aisle of your local store and select a crisp, dry white wine. There are a myriad of great choices but we tend to favor pinot grigio or sauvignon blanc. These lighter-style wines will bring out the flavor of your dish without overwhelming it. Avoid robust and oaky white wines like chardonnay.
Roasting vegetables or meat with a splash of wine creates a moist heat environment in the oven while imparting flavor to the roast.
Also, individuals are curious
Can you use regular white wine for cooking?
As a response to this: Wines with high acidity levels like sauvignon blanc or chardonnay make excellent cooking companions. Don’t use an old white wine. While most wines improve with a bit of age, this isn’t always applicable to white wines.
Can I use drinking wine as cooking wine?
While just about any wine can be used for cooking, not all "cooking wine" is for drinking. The bottom line is that cooking with wine is meant to enhance the flavor of food and add an even greater degree of pleasure.
Can you use white wine to cook meat? Modern chefs are now opting to cook steak with white wine because of its light body, which dissolves fats, improves flavor and then blends into the background.
Herein, When a recipe calls for white wine can you use white cooking wine?
In reply to that: One note: do not use cooking wine! It has a bitter flavor and should be avoided at all costs. Any dry white or red wine you’d drink will do! Or, use one of the non-alcoholic substitutes above.
People also ask, How to choose a white wine for cooking? As an answer to this: Therefore, it should not break the bank. When choosing a white wine for cooking, reach for one of many fantastic options in the $8 to $10 range. Choose a wine with depth and acidity. Wines with high acidity levels like sauvignon blanc or chardonnay make excellent cooking companions. Don’t use an old white wine.
Also, Should I use a dry white wine?
As a general rule, go with a dry white wine unless your recipe says otherwise. You want the wine to add acidity—not sweetness. Super sweet wines like Moscato or sweet rieslings can caramelize too quickly when you’re cooking, especially if you use them to deglaze a pan.
What to eat with wine?
Here are our 10 favorite ways to eat your wine. An Italian-American classic, shrimp scampi is a simple dish of sauteed shrimp tossed with a sauce of white wine, garlic, lemon juice, and butter, then served with pasta. Get the recipe » Thyme and white wine bring out the sweet flavor of mussels in this classic dish. Get the recipe »
What can I use instead of wine?
Swap the wine for light-colored vinegars, like white wine vinegar, rice vinegar, or apple cider vinegar. Avoid harsher vinegars, like distilled white vinegar, which could add too much acidity. While most vinegars can play as a tasty substitute, be careful with the color of the vinegar.
Considering this, What type of wine should you cook with?
The answer is: By far, the most versatile style of wine to cook with is 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.
Is white wine good for cooking? Perfect for sipping, cooking, and enjoying year-round. “When cooking with white wine, I [usually] choose an unoaked wine so that the wine can do its job without altering the flavors of local produce,” notes Lucy Vanel of Lyon-based cooking school Plum Lyon.
Can you cook with old wine? As a response to this: According to Bon Appétit, not only is it safe to use old wine for cooking, you can do so for quite a long period of time. In fact, assuming you continue to store the wine properly, red or white wines should remain safe to cook with for up to two months or more. However, as VinePair notes, "the guidelines are nuanced."
Consequently, Can you use red wine instead of white wine? Response to this: Of course, red wine is a great substitute for white wine, but as with the vinegars, make sure the wine isn’t going to affect the final color of the dish in an unappealing way. Red wine works well in tomato sauces, but in butter or white sauces you might want to use vermouth or other light colored alcoholic beverages.