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Old 07-02-2008, 09:48 PM   #1
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What type of white wine do you recommend for cooking?

I rarely drink so my alcohol knowledge is limited. I was using the cheap cooking white wine until I started realizing the aftertaste as well as the amount salt in it.

I'm also looking to keep it relatively cheap.

Any particular brand you care for?

Thanks for your help.

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Old 07-02-2008, 09:54 PM   #2
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If you don't use it often I highly recommend buying a boxed Chardonnay or Chablis. The boxed stuff will last about 6 - 9 months because no air get to it to oxidize it. Otherwise, a bottle won't last that long. AND, the boxed stuff isn't that bad to drink if you just want a glass. I keep mine near by stove in a cabinet but you could always keep it in the fridge if you want to drink it too:

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Old 07-02-2008, 09:54 PM   #3
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Cooking wine is awful stuff. You are better off using no wine at all.

Wherever wine is sold in your state, look for the individual serving white wine bottles. They are sold in four packs and often as loose singles in a discount bin. Sine you are not a drinker, these will minimize waste. You can freeze any leftover from an opened bottle for later use.

For the type of wine, look for sauvignon blanc, pinot gris or pinot grigio. Chardonnay is also a possibility but I recommend you avoid chardonnays aged in oak.
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Old 07-02-2008, 09:56 PM   #4
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What KitchenElf said....
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Old 07-02-2008, 10:04 PM   #5
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f you aren't drinking it, a dry vermouth is fine for most cooking. otherwise a box white chardonay or sauvignon blanc should be fine.
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Old 07-02-2008, 10:07 PM   #6
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If you're just cooking with it? Depends on what you are cooking.

More often than not, what I cook with is a real dry riesling. I don't get the cheapest stuff I can find, but a bottle that runs 10-12 dollars is usually great for cooking purposes. Get yourself a vacuum stopper and some fridge space and it'll last as long as you need it to.

But if I'm making a dessert or something sweet, I do pull out the nice wines. Recently, for example, I pulled a bottle of '64 Couteaux (real sweet wine) for a dish I was making. Made all the difference in the world, though using a 200 dollar bottle of wine for a dessert is admittedly a bit of overkill.
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Old 07-02-2008, 10:07 PM   #7
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For some reason I've never cooked with a Sauvignon Blanc - I was always afraid the grass or "ammonia" would be the flavors left
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Old 07-02-2008, 10:35 PM   #8
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I have found for a picatta sauce or any light sauce pinot grigio works wonderfully. If you aren't going to use the wine in a couple of weeks freeze it in 1 or 1/2 C serving for use in recipes.
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Old 07-02-2008, 10:43 PM   #9
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Quote:
Originally Posted by kitchenelf View Post
I keep mine near by stove in a cabinet but you could always keep it in the fridge if you want to drink it too:

She does not she keeps it on the dining room table and just ducks under, gives the little button a push when she needs a mouthful!!!!
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Old 07-02-2008, 10:46 PM   #10
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Quote:
Originally Posted by suziquzie View Post
She does not she keeps it on the dining room table and just ducks under, gives the little button a push when she needs a mouthful!!!!
You got a problem with that?
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