A dry white wine is simply any white wine that isnt sweet. When cooking with wine, you want a wine with high acidity, known as "crisp," which can balance out a heavy cream sauce or serve much the same role as a squeeze of lemon on your chicken or fish. Here are some tips on how to choose a dry white wine for cooking:
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Avoid "Cooking Wine": Poor quality wines labeled as "cooking wine" should be avoided as they can ruin the dish.
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Choose a Crisp, Dry White Wine: Select a crisp, dry white wine that tastes good on its own. Some popular choices include Sauvignon Blanc, Pinot Grigio, Pinot Blanc, and dry sparkling wines.
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Avoid Robust and Oaky White Wines: Avoid robust and oaky white wines like Chardonnay, as they can make the dish taste bitter.
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Stick to a Budget: When choosing a bottle of white wine to cook with, it should be between $4 and $10 a bottle. Theres no need to spend more, especially because once you open it, you have about 48 hours before it expires due to oxidation.
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Substitute Options: In most cases, you can substitute a dry Vermouth for white wine. Lemon juice or even white wine vinegar is a good sub when you just need a splash. A dry Sherry, Marsala, or Madeira can also do the job.
Remember, the golden rule when cooking with wine is "If you wouldn’t drink it, you shouldn’t cook with it".
