The BEST White Wines for Cooking (13+ Great Choices)

Cooking a dish that calls for dry white wine as an ingredient? Wondering what the best white wine for cooking is? We’ve got you covered! Here are 13+ of the BEST white wines to cook with.

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Deciding the absolute “best” wines is subjective and depends on your budget and personal preferences. However, here are 7 great white wines to cook with.

Sauvignon Blanc

Pinot Grigio

  • Pros: Light-bodied, dry, and fruity. Pairs well with pasta, salads, and grilled chicken.
  • Cons: Can lack complexity compared to other options.
  • Try it In: Mussels Marinara or Cioppino.
White wine bottles on counter.

Chardonnay (Unoaked)

Dry Vermouth

  • Pros: Aromatic and complex, with a slightly bitter note that enhances savory dishes. Lasts for up to three months once opened (store in the refrigerator).
  • Cons: Not everyone enjoys the distinctive vermouth flavor.
  • Try it In: French Onion Chicken or Pork Piccata.

Dry Riesling

  • Pros: Offers a range of flavors from dry to slightly sweet, with good acidity and minerality. Excellent with pork, shellfish, and spicy dishes.
  • Cons: Can be too dry for some palates.
  • Try it In: Cheese Fondue or White Wine Sausage Bites.
Two bottles of white wine laying on side.

Marsala (Dry)

  • Pros: Adds depth and richness to sauces and braises. Lasts for up to three months once opened (store in the refrigerator).
  • Cons: Strong flavor, so use sparingly.
  • Try it In: Creamy Mushroom Chicken or Chicken Marsala.

Champagne (Brut)

Bottle of white wine with cork.

Other dry white wines for cooking

  • Muscadet: A light-bodied French wine with a clean, minerality that pairs well with seafood.
  • Pinot Blanc: Similar to Pinot Grigio but slightly fuller-bodied.
  • Albariño: A Spanish wine with high acidity and citrus notes, great for shellfish and salads.
  • Soave: An Italian wine with a dry, slightly bitter flavor that pairs well with pasta and risotto.
  • Picpoul: A French wine with a crisp, clean flavor that goes well with fish and poultry.
  • Grenache Blanc: A Rhône varietal known for its floral and citrus notes, perfect for summer dishes.
  • Vinho Verde: This light and bubbly Portuguese wine is perfect for summer cooking. It pairs well with grilled seafood and salads.


  • Choose wines that are dry and not too sweet.
  • Avoid wines with strong oak flavors (liked oaked Chardonnay), as these can overpower the other flavors in your dish.
  • Consider the acidity of your wine. High-acid wines, like Sauvignon Blanc and Riesling, can help to brighten up dishes, while lower-acid wines, like unoaked Chardonnay, can add richness.
  • Don’t be afraid to experiment! There are many different types of dry white wines that can be used for cooking.

Remember: You don’t have to use expensive wines for cooking. Look for affordable options that are still good quality.

Bottle of chardonnay next to glass of wine.

Note: Here are the 13+ best red wines for cooking too!

Collage of white wines for cooking with text overlay.

The BEST White Wines for Cooking: White Wine Chicken

Cooking a dish that calls for dry white wine as an ingredient? Wondering what the best white wine for cooking is? We've got you covered! Here are 13+ of the BEST white wines to cook with. Try one in this Chicken in White Wine Sauce. Crispy pan-fried chicken cutlets are nestled in a rich, creamy, and extra garlicky white wine sauce.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people



  • Season the chicken on both sides with salt and pepper. Place the flour and Italian seasoning in a shallow bowl and whisk to combine. Then, dredge the chicken in it. Shake off the excess.
  • In a large skillet over medium-high heat, warm 2 TBSP of the olive oil. Place 2 pieces of chicken in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side.
  • Transfer to a platter and keep warm under a tent of foil. Warm the remaining 1 TBSP oil in the pan and repeat to brown the remaining chicken. Place that chicken under your foil tent as well.
  • Reduce the heat to medium and melt 1 TBSP of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the wine and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes, scraping any browned bits from the bottom of the pan.
  • Add the remaining 2 TBSP butter to the pan, and continue simmering for another 2 minutes.
  • Add the cream and return the chicken to the pan. Reduce the heat to medium and cook for another 5 minutes or until the chicken is cooked through and the sauce has thickened slightly. Sprinkle in parsley and season with salt and pepper, to taste.
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Large Skillet


Calories: 475kcal | Carbohydrates: 11g | Protein: 26g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 129mg | Sodium: 199mg | Potassium: 518mg | Fiber: 1g | Sugar: 1g | Vitamin A: 911IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 1mg

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