![]() ![]() Not only does the majority of the alcohol evaporate, but the heat also destroys the subtle nuances that a more expensive wine should have. Don’t waste your money: There’s a valid reason why you shouldn’t spend a lot of money on a bottle of white wine for cooking.Avoid oaky whites: In general, avoid robust, buttery, oaky wines (think oaked Chardonnays) because they can overshadow the dish and leave a bitter aftertaste.Choose a wine with a low alcohol content: Stick to low-alcohol white wines to prevent overpowering your food with an alcoholic flavor (under 12.5 percent ABV).(They’ll simply add to the sweetness.) Savory foods will benefit from a crisp white wine with subtle fruit flavors, notably citrus. Choose a dry wine with plenty of acidity and citrus notes: Don’t use sweet wines unless you’re creating a dessert.Here’s a rundown of what to do (and what not to do) while cooking with wine: Tips for Choosing the Best Dry White Wine for Cooking So take a look at our top recommendations for dry white wine for cooking. ![]() Full-bodied wines, such as oaked Chardonnays, should be avoided because they will dominate your food. Super sweet wines, such as Moscato or sweet rieslings, can caramelize too quickly in the kitchen, especially when used to deglaze a skillet. Instead of sweetness, the wine should impart acidity. There are a number of white wine-inspired recipes for pasta sauces, soups, and chicken or turkey dinners, but how do you know which white wines work best in the kitchen? Well, you’ll have to follow a few rules. ![]()
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