Originally Posted by jet
OK, more questions...
- I have a recipe that I am making next week that calls for "white wine". That is not very specific. How do I know what to buy?
- How do you store the wine after you uncork the bottle?
You should look for a non-oaky white wine, such as an Australian chardonnay or a sauvignon blanc. Oaky wines don't add a great flavor as the oakiness is concentrated in the dish. Freeze the leftover wine in ice cube trays then pop the frozen ubes into a ziplock bag for storage.
Buy a bottle of dry white vermouth. It can be used in most recipes that call for a dry white wine. Store in a kitchen cabinet. It is fortified so will keep much longer.
Buy boxed white wine and store it in a cabinet.