What type of white wine do you recommend for cooking?

[suziquzie]

Not at all!
It's nice not to be alone in the world..... :)

[Easton]

Thanks for your responses.

I use it probably every other week or so, usually for linguine and clams or chicken picatta.

[ChefJune]

I started using dry white vermouth (Noilly Prat is head and shoulders better than the other brands) years ago when it was suggested by Julia Child.

Because it's a fortified wine, it keeps almost indefinitely in the fridge after opening, and it has 13 (or so) herbs infused in it, so it's going to add real pop for your effort.

BTW, it's not bad to sip on the rocks, very cold.

[lulu]

Originally Posted by ChefJune

I started using dry white vermouth (Noilly Prat is head and shoulders better than the other brands) years ago when it was suggested by Julia Child.

Because it's a fortified wine, it keeps almost indefinitely in the fridge after opening, and it has 13 (or so) herbs infused in it, so it's going to add real pop for your effort.

BTW, it's not bad to sip on the rocks, very cold.

This is excellent advice. my sister a wonderful cook, always does this.

I use different wines deending on what the dish is (most usually what I would serve it with, but not always).

A few years ago I was preparing moules for DH and I when I realised the only white we had was a cheap fizzy white from Italy. very sweet and not to my drinking taste at all. But, with the mussels it was fantastic, added a ne note to the mussels that you don't get with a lovely dry white. I almost always cook mussels with a sweeter white ine now, usually the cheapest german or italian i can find, because in a strange way this does seem to work better. (But I still drink a wine more to my palate with it, lol)

[jet]

I normally go with an inexpensive (< $10) bottle of dry white wine and freeze it in ice cubes trays. Two of my cubes are about 1/4 cup and I store them in miniature zipper bags.

[lulu]

Originally Posted by jet

I normally go with an inexpensive (< $10) bottle of dry white wine and freeze it in ice cubes trays. Two of my cubes are about 1/4 cup and I store them in miniature zipper bags.

Wow, another great Idea that I did when I had more freezer space. I freeze mine in bags though rather than cubes. I tend to over booze my cooking I guess, but I just tip anyhing left into a freezer bag and jam it into awkward freezer spaces.

[Cooper'sMom]

I mostly use dry sherry for my Asian recipes.

[quicksilver]

I like a smooth, on the sweet side chenin blanc for my cooking with white. it never overpowers the dish, but
"curbs" it, where you can taste everything else.
I usually look for what might be on sale. Buy it, then plan the meal, instead of vise versa.

[Bigjim68]

I believe that you should at least taste the wine you intend to use prior to committing it to the pot, even if you don't drink wine. There are thousands of different Pino's, Chards, etc, each one different. Speaking in generalities with wine just does not work. With limited knowledge, I would find a wine vendor who is also a cook, many of them are, and seek advice, but still taste. The little bottles make sense if they fit the dish, so to do the boxes, although I find most of them too sweet, and they come in large size. The vermouth is a good idea as is sherry, at they last longer. Lately I have been using sherry (not creme) with cream sauces. To me, they really add a depth of flavor. Good cooking wines need not cost over 10 or so bucks a bottle. Never, never, even consider those labelled cooking wines. They are salted so as to make them undrinkable, and were bad wines to begin with.