Wine is a complementary ingredient for a wide variety of foods. In fact wine is a staple to any trained chef. But for the cook who hasn’t gone to culinary school it can be a tricky ingredient to work with. White wine, in particular, can make one’s head spin. Which wine is the right one? Many recipes that call for it simply say ‘white wine’ causing a novice to risk picking the wrong variety and creating an off-putting flavor to an otherwise delicious dish. Wine is meant to enhance the flavor of a dish creating a slight aromatic flavor. During the cooking process alcohol and sulfites are cooked out leaving just a hint of flavor and a sophisticated polish.
The first rule of cooking with white wine is to use one that you like to drink. If you use a wine you do not like it is safe to say that will not like the dish. If you are inexperienced with white wine Sauvingnon Blanc is a good choice. If you are more experienced with wine a Chardonnay is also a good choice but will be a bit more acidic.
Using cooking wine is not recommended to actually cook with. Cooking wines contain added ingredients that can affect the flavor of your food. The other major don’t is to use too much or too little. Too much wine will overpower the flavor of the other ingredients. If you use too little it won’t be noticed in the dish making the use of wine pointless.