Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.When a recipe calls for dry white wine, which brand is best to use? Which wines -I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(When a recipe calls for dry white wine, which brand is best to use? Which wines ),it will help you,my kids.
Answer:
I wouldn't trust the comment above about judging a wine's dryness by the alcohol level...while that may be true for some wines, it's definitely not a hard-lined fact. (Lots of California Zinfandels clock in at upwards of 15.5% alcohol, even though they've still got perceivable levels of residual sugar).
The most common sweet wines you'll find in stores are White Zinfandels or other wines made in that style (sweet rose wines), so stay away from those and you should be ok. Most recipes that call for wine only require a cup or two of the wine, so there should be enough extra for you to taste the wine and evaluate its sweetness before continuing with your recipe. Chardonnay and Sauvignon Blanc are probably the best all around white cooking wines, and you can find some decent affordably-priced bottles. If in doubt, ask the customer service desk to have the wine buyer come up and talk you through your selection. Good luck!
The best wine to use is the one that you would drink, NEVER and I mean NEVER cook with a wine you would not drink.
Chardonnay or Pinot Grigio are both good to use, as would be a Chavignon Blanc.
Any chardonnay wine will do very well.
Well that is going to depend on what the recipe is for. In general you want a decent quality wine, but you don't need anything too expensive if you are mainly cooking with it.
And there are a lot of different types of dry white wines. Chardonnays are pretty common and that is what I usually cook with. I stay away from oak aged ones for cooking, but that depends on your taste. I don't particularly care for the oak, but I am in the minority. The label will tell you if it is dry, semi-dry, semi-sweet, of sweet.
I think that guy meant Sauvignon Blanc which is an excellent cooking wine - I second the Chardonnay and Sauvignon Blanc. Not as big a fan with Pinot Grigio because it's a little too bright for my tastes in cooking. But that's an individual taste issue.
I also second the comment about using only wines that you would drink. "Cooking Wine" is usually either very vinegary or very salty.
One trick that I have found is to buy the little four packs of wine - there's just enough in one bottle for the recipe with a little left over sometimes for the cook. :) And I'm not opening a bottle of something I really don't intend to finish right away.
I would use a sauvignon blanc.
The easiest way to see how dry a wine is, is to look at the alcohol content. The higher the alchohol content the dryer the wine.
st. Michelle, reisling any year
If you are unsure of wines the best thing to do 1. Ask your friends and see what they recommend. 2. Buy a couple of wines and see which one you like and/or has the flavors in it you want to add to your dish.
Lots of whites are considered dry. When I cook with white wine I use a dry riesling cause I like the taste. Just avoid pinot grigio.
I agree with wineduchess
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Kitty said: Yes.When a recipe calls for dry white wine, which brand is best to use? Which wines -I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(When a recipe calls for dry white wine, which brand is best to use? Which wines ),it will help you,my kids.
Answer:
I wouldn't trust the comment above about judging a wine's dryness by the alcohol level...while that may be true for some wines, it's definitely not a hard-lined fact. (Lots of California Zinfandels clock in at upwards of 15.5% alcohol, even though they've still got perceivable levels of residual sugar).
The most common sweet wines you'll find in stores are White Zinfandels or other wines made in that style (sweet rose wines), so stay away from those and you should be ok. Most recipes that call for wine only require a cup or two of the wine, so there should be enough extra for you to taste the wine and evaluate its sweetness before continuing with your recipe. Chardonnay and Sauvignon Blanc are probably the best all around white cooking wines, and you can find some decent affordably-priced bottles. If in doubt, ask the customer service desk to have the wine buyer come up and talk you through your selection. Good luck!
The best wine to use is the one that you would drink, NEVER and I mean NEVER cook with a wine you would not drink.
Chardonnay or Pinot Grigio are both good to use, as would be a Chavignon Blanc.
Any chardonnay wine will do very well.
Well that is going to depend on what the recipe is for. In general you want a decent quality wine, but you don't need anything too expensive if you are mainly cooking with it.
And there are a lot of different types of dry white wines. Chardonnays are pretty common and that is what I usually cook with. I stay away from oak aged ones for cooking, but that depends on your taste. I don't particularly care for the oak, but I am in the minority. The label will tell you if it is dry, semi-dry, semi-sweet, of sweet.
I think that guy meant Sauvignon Blanc which is an excellent cooking wine - I second the Chardonnay and Sauvignon Blanc. Not as big a fan with Pinot Grigio because it's a little too bright for my tastes in cooking. But that's an individual taste issue.
I also second the comment about using only wines that you would drink. "Cooking Wine" is usually either very vinegary or very salty.
One trick that I have found is to buy the little four packs of wine - there's just enough in one bottle for the recipe with a little left over sometimes for the cook. :) And I'm not opening a bottle of something I really don't intend to finish right away.
I would use a sauvignon blanc.
The easiest way to see how dry a wine is, is to look at the alcohol content. The higher the alchohol content the dryer the wine.
st. Michelle, reisling any year
If you are unsure of wines the best thing to do 1. Ask your friends and see what they recommend. 2. Buy a couple of wines and see which one you like and/or has the flavors in it you want to add to your dish.
Lots of whites are considered dry. When I cook with white wine I use a dry riesling cause I like the taste. Just avoid pinot grigio.
I agree with wineduchess
Cooking Resources from yahoo answers cooking and drinking question and answer channel:
[CaRP] XML error: Comment not finished at line 9 - This appears to be an HTML webpage, not a feed.
correctness,It's Non-profit and only for informational purposes.
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