The old adage is true: If you wouldn’t drink it, you shouldn’t cook with it.
The indomitable Julia Childs is credited with the phrase “I enjoy cooking with wine.
Sometimes, I even put it in the food.”
Credit: Kondor83/Getty Images
What Is Dry White Wine?
A dry white is simply any white wine that isn’t sweet.
For cooking, you want a wine with a high acidity, known in wine-speak as “crisp.”
If you use a Chardonnay, select an un-oaked bottle for the best results.
If you wouldn’t serve it to your guests, don’t bother cooking with it.
Save the really good wines for sipping.
Splashing wine into a dish at the tail end usually results in an unpleasant raw-wine taste.
Lemon juice or even white wine vinegar is a good sub when you just need a splash.
Adry Sherry, Marsala, or Madeira can also do the job.
White grape juice stands in nicely if you want to add sweetness when deglazing a pan.
If the bottle has a cork, store it on its side to keep the cork from drying out.
Once opened, wine will begin to oxidize, which negatively affects the flavor.
Recork and refrigerateopened bottlesof white wine and use them up within a few days.
