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.
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.
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.
Note: Here are the 13+ best red wines for cooking too!
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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Serves 4 people
Equipment
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.
Nutrition
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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