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Old 08-17-2005, 11:21 AM   #1
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Dry White Wine for recipes?

Ok.....I already know I'm suppose to cook with the same wine I would drink. Well I'm no wine expert so tell me when you see a recipe that calls for dry white wine.....what wine do you use?

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Old 08-17-2005, 11:56 AM   #2
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I would use an inexpensive savignon blanc or pinot grigio. You should't cook with really good wine, IMO but it does need to be drinkable.


I usually have a big bottle of Mezza Corona PG (see here:http://info.detnews.com/wine/columns...ils.cfm?id=107) in my fridge for cooking. And drinking in the summer.

I would not recommend using a California Chardonnay as they are usually quite oak-ey tasting which gets transferred to the food. SB and PG are usually quite dry and neutral tasting.

French wines made from chardonnay grapes often aren't as oak-ey but can be pricey.
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Old 08-17-2005, 12:10 PM   #3
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Ditto to the Pinot Grigio. It is my favourite to drink and to cook with.
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Old 08-17-2005, 12:17 PM   #4
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I'm not a wine lover, but I like Chardonay, so that's what I cook with.
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Old 08-17-2005, 12:27 PM   #5
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I keep a box (yes box) of Franzia Chablis in my cabinet specifically for cooking. I enjoy wine, but do not drink it often (I am more of a beer guy) and I don't always feel like buying a bottle just for a recipe. With the wine in the box I always have it on hand. Inside the box is a bag that the wine is in. It is airtight so the wine will stay good forever even after you open it. It has a pour spout so what I do is I keep it on a high shelf. When I need some for a recipe I open the cabinet and place a measuring cup under the pour spout and I am good to go.

I do not know much about wines so I don't know which types are dry by name. I do not think Chablis is terribly dry so I am sure there are better choices. I got that because that is what the store had. The recipes I use it in turn out great so I will continue to use it. The box holds 5 liters and probably cost me about 10-12 bucks so it is a great bargain.
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Old 08-17-2005, 12:52 PM   #6
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You can also freeze wine for later cooking use.
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Old 08-17-2005, 01:55 PM   #7
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Thank you guys so much. I cut and pasted your information. Next time I'm near the wine isle I'll know what to look for and buy so that when I see a recipe that sounds really good I'll be able to make it. Thanks again I knew I could count on you guys.

While I'm at it.....has anyone used White Zinfandel to cook with? What types of dishes do you use it in?
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Old 08-17-2005, 02:54 PM   #8
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I once tried a Zinfandel to cook with when I was out of Pinot Grigio and all I can say is DON'T DO IT!! BLECH!
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Old 08-17-2005, 03:03 PM   #9
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Any dry white will do!

As long as the wine is not oxidized or maderized, any dry white wine will do the trick just fine. I believe it is pointless to use high quality wine to cook with (a waste of money).

I can buy little 25 cl. plastic bottles of cheap French vin de table at the supermarket, and these are extremely convenient.

Alternatively, dry sherry keeps for a long time in the fridge, and can replace dry white table wine in many recipes.

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Old 08-17-2005, 04:06 PM   #10
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White Zin ... not really anything I would use it for. Too sweet.


Red Zin, not really what I would cook with either (prefer Pinot Noirs).
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