What kind of white wine is best for cooking

Splashing wine into a dish at the tail-end usually results in an unpleasant raw-wine taste. 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 - but use a tiny bit less.

White grape juice stands in nicely if you want to add sweetness or deglaze the pan. You can also choose chicken or vegetable stock instead of wine when you want to add depth of flavor to a dish. Store unopened bottles of wine in a dark, cool, place. Once opened, wine will begin to oxidize, which negatively affects the flavor.

Recork and refrigerate opened bottles of white wine and use them up within a few days. That said, there is a thing as too cheap. Avoid wines labeled "Cooking Wine" as the poor quality will diminish your dish. Have half a bottle of white wine leftover from dinner two nights ago?

Feel free to use that up instead of pouring it down the drain. Sometimes cooking is about using what you have in order to make a delicious meal that's way tastier than the sum of its parts.

That's the magic! 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. Once the food is cooked, the oak-influence may cause your dish to taste bitter. Make sure you aren't spending too much!

There's really no reason to spend more, especially because once you open it, you have about 48 hours before it expires due to oxidation. If you cook with wine often, don't be afraid to purchase something boxed.

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