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

Pros: Crisp, refreshing, and versatile. Works well with seafood, poultry, and vegetables.
Cons: Can be too acidic for some dishes.
Try it In: Chicken in White Wine Sauce or Shrimp Fra Diavolo.

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.

Chardonnay (Unoaked)

Pros: Versatile, with a range of flavors depending on the region. Good for creamy sauces, soups, and risottos.
Cons: Oaked Chardonnay can be too buttery for some dishes.
Try it In: Lobster Ravioli Sauce or Mushroom Risotto.

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)

Pros: Adds elegance and acidity to dishes. Perfect for special occasions.
Cons: Pricey compared to other options.
Try it In: Shrimp Risotto or Prosciutto Wrapped Pork Tenderloin.

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.

Tips

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

Cook Time: 25

Total Time: 35

Servings: 4 people

Created by Platings and Pairings

Ingredients

2 boneless skinless chicken breasts (cut half horizontally and pounded to 1/4 inch thick)
Salt and freshly ground pepper (to taste)
1/3 cup all-purpose flour
1 teaspoon Italian seasoning
3 Tablespoons olive oil (divided)
3 Tablespoons unsalted butter (divided)
3 cloves garlic (thinly sliced)
⅔ cup dry white wine
¼ cup chicken broth
½ cup heavy cream
2 Tablespoons minced fresh flat-leaf parsley

Instructions

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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Equipment

Large Skillet

Nutrition

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