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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.White wine for cooking?-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(White wine for cooking?),it will help you,my kids.

I'm not a wine drinker and don't cook with it either but I like many recipes in restaurants cooked with white wine. My problem is I need to know what kind to purchase to cook with...a specific brand name that isn't going to be too strong and overpowering. I live in NC if that makes any difference. Thanks!

Answers:
Two words for you ... DRY SHERRY. This is a wine that is usually considered an aperitif (consumed before a meal because it encourages the appetite.) The cool thing about dry sherry is that it is a white wine that has been around the herbal block, if you will. Dry sherry and even medium-dry sherry both have the acidity you are looking for when you cook with white wine PLUS they have the added benefit of deeper, more aromatic and flavorful results due to that. Ernest & Julio Gallo produce a brand by the name of "Sheffield," Very Dry Sherry. It's inexpensive and in my opinion, INDISPENSABLE when it comes to cooking! Do yourself a favor by making sure you always have a bottle of this on hand. After you open it, you can keep it in your fridge for a really, really long time.
Anyone who tells you that you shouldn't cook with a wine you would not drink is a pompous contradiction of themselves. Even though you are not a wine drinker, from someone who is, believe me when I say that until someone is able to name the winery, grape varietal and vintage of the wine used in any sauce, don't waste your money!
Finally, the only way you can ruin a dish due to a strong and overpowering "wine taste" is by not allowing the alcohol content to cook out and evaporate. As you are a beginner with the whole wine-added-to-cooking thing, try to add the wine (dry sherry!) a little sooner than your recipe calls for. The extra time under heat will kill off the alcohol.

Other Answers:
You know North Carolina has its own vineyards. I would expect they'd be hard to locate in your local grocery store unless you're pretty close to their location.

Otherwise, you should find a pretty standard range of wines that are available just about anywhere.

If a recipe calls for white wine without mentioning the type of wine, use any good dry white wine such as Sauvignon Blanc, if you are a complete beginner, or a Chardonnay if you are a little more experienced and know how to cope with the relatively larger degree of acidity surfacing when Chardonnay wine is reduced. If Sauvignon and Chardonnay are too expensive, use generic wine that tastes round in the mouth just after opening the bottle.

Location is irrelevant in this day and age and you should be able to find good wines in most large grocery stores. You should probably stick with good California wines such as:

> Kendall Jackson: http://www.kj.com/home.asp
> Beringer: http://www.beringer.com/beringer/home.jsp
> Sutter Home: http://www.sutterhome.com/home.php
> Alcohol Free - Fre: http://www.frewines.com/wines.html

Australian and South African wines are also usually excellent though a little more pricey. You might also want to check out some of the wines produced in North Carolina.

> Wines labeled “Cooking Wine” are typically salty and include other additives that may adversely affect the taste of your chosen menu. If you choose to use a cooking wine, adjust your recipe to reflect the salt content already in the wine.

> An expensive wine is not necessary, although a cheap wine will not bring out the best characteristics of your dish. The process of cooking/reducing will bring out the worst in an inferior wine. A good quality wine, that you enjoy, will provide the same flavor to a dish as a premium wine. Save the premium wine to serve with the meal.

> If you are intent on cooking with a premium wine, do not simmer the wine for a long length of time. To preserve a reasonable part of its flavor, cook the wine slowly and do not let it come to a boil. If you are creating a sauce through reduction, cook it separately in an enamel skillet. Premium wines require careful handling, more so than good quality wine, to maximize the quality of your finished dish. For the novice it is best to use good quality, well balanced, young and powerful wines. These good quality wines will stand up to higher temperatures and longer cooking time.

> Don’t buy wine that is cheap. The flavor of your dish will impart the flavors of the wine you choose. If you do not like the flavor of the wine, you will not like the dish.

> If a wine is extremely fruity, sour, or unsavory, these characteristics will be emphasized during cooking.

> Wine needs time to impart its flavor, wait 10 minutes or more to taste before adding more wine. Too much wine will overpower a dish.

> If you are new to cooking with wine, start out simple. The more you cook with wine, the better you will become at predicting how a specific wine will enhance your menu.

> Wine should NEVER be added to a dish just before serving. The wine should simmer with the food to enhance the flavor of the dish. If added late in the preparation, it could impart a harsh quality.

> A wine that is simmered for a short time on low heat will impart a different flavor of that same wine simmered at high heat for an extended period of time.

> Recipes that call for champagne are generally more for effect rather then flavor. It is best to use a flat bottle of champagne. “Flat” or “still” champagne is much like a dry white but is more acidic and tends to be dryer.

> Do not cook with aluminum or cast iron when cooking with wine, stick with non-reactive cookware such as enamel.

> How to pair wine with specific foods:

Dry white wine or dry fortified wine:
- Fish/shellfish/seafood, poultry, pork, veal

Dry white wine or dry fortified wine:
- Light/cream sauces

Crisp, dry white wine:
- Seafood soups, bouillabaisse

Sweet white wine or sweet fortified wine:
- Sweet desserts
Source(s):
This link will help you find appropriate (not expensive) wines from California:
http://www.atasteofcalifornia.com/category.cfm?Category=7

Grilled Veal Chop stuffed with Garlic and Porcini Mushroom (Beringer):
http://www.beringer.com/beringer/page/featured_menu2.jsp

Recipes at Kendall Jackson's website:
http://www.kj.com/wine-food/recipes/recipes.asp

Recipes at Sutter Home's website:
http://buildabetterburger.sutterhome.com/

When I cook with wine, I use 'cooking wine.' I'm not trying to be a smart alec, just what its called. I know its in aisle 4 in my store, but I can't remember what else is there.I think its near ketchup. You can just ask somebody at the store for cooking wine. A reasonably priced Chardonnay (under $10.) should keep you in delicious food for a while. Store in the refrigerator. Another option is to buy "Cooking Sherry". Eat well!

any chardonnay will work since the object to cooking with wine is to burn off the bitter taste and leave the flavor. Just look for a bottle that costs $6 or more to get better results.

You don't need to be fussy.

Why?

Because when you cook with white wine, you reduce it. Infact I would deliberatley go for a cheap - light white wine. You can't go wrong. Steer clear of strong white wines.

buy cheap wine - most of the distinguishable features of 'good' (read: expensive) wine will vanish during the heating process. It really does not make a lot of difference, since the other spices will dominate the wine in your dish. Virtually any white wine will work. If you are near a Trader joes, but their two-buck Chuck (Charles Shaw at $1.99 per bottle). The general rule of thumb is to use a wine that you would actually drink, which, given you don't drink, may be tough to sort out.

Don't use "cooking wine" as it usually has salt in it.
Source(s):
Personal experience and any basic cookbook.

Choose a type of wine that you would drink with what you are cooking. I cook with Chardonnay or Riesling if I am looking for a white wine. The reasoning behind cooking with wine is to intensify and enhance the flavor of food. Wine is known to release flavors in food that otherwise could not be experienced. The following are guidelines and tips particularly directed at the novice cook or a cook new to the world of cooking with wine.

Wines labeled “Cooking Wine” are typically salty and include other additives that may adversely affect the taste of your chosen menu. If you choose to use a cooking wine, adjust your recipe to reflect the salt content already in the wine.
An expensive wine is not necessary, although a cheap wine will not bring out the best characteristics of your dish. The process of cooking/reducing will bring out the worst in an inferior wine. A good quality wine, that you enjoy, will provide the same flavor to a dish as a premium wine. Save the premium wine to serve with the meal.
If you are intent on cooking with a premium wine, do not simmer the wine for a long length of time. To preserve a reasonable part of its flavor, cook the wine slowly and do not let it come to a boil. If you are creating a sauce through reduction (see below), cook it separately in an enamel skillet. Premium wines require careful handling, more so than good quality wine, to maximize the quality of your finished dish. For the novice it is best to use good quality, well balanced, young and powerful wines. These good quality wines will stand up to higher temperatures and longer cooking time. Save the premium wine to serve with the meal.
Don’t go too cheap. Cook only with wine you would drink. The core flavor of your dish will impart the flavors of the wine you choose. If you do not like the flavor of the wine, you will not like the dish.
If a wine is extremely fruity, sour, or unsavory, these characteristics will be emphasized during cooking.
Wine needs time to impart its flavor, wait 10 minutes or more to taste before adding more wine. Too much wine will overpower a dish.
If you are a novice at cooking with wine, start out simple. The more you cook with wine, the better you will become at predicting how a specific wine will enhance your menu.
For best results, wine should not be added to a dish just before serving. The wine should simmer with the food, or sauce, to enhance the flavor of the dish. If added late in the preparation, it could impart a harsh quality.
A wine that is simmered for a short time on low heat will impart a different flavor of that same wine simmered at high heat for an extended period of time.
Recipes that call for champagne are generally more for effect rather then flavor. It is best to use a flat bottle of champagne. “Flat” or “still” champagne is much like a ermine what kind of winen youdry white but is more acidic and tends to be dryer.
Do not cook with aluminum or cast iron when cooking with wine, stick with non-reactive cookware such as enamel.

depends on what you are cooking - that will determine what kind of wine you need
Source(s):
http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=57&id=579

Since there are a lot of flavors you are combining when cooking, and because sometimes you are using the wine as a marinade to help tenderize a meat, I use a cheaper brand that still tastes fairly good to me. You can use whatever you want, just seems a shame to waste a really good wine in cooking something. Avoid wines that are specifically labeled "cooking wine". They are almost always low quality wine that has a lot of added salt. (Salted wine is not subject to federal excise tax and is cheaper to produce.)

Don't use 'cooking wine'. It's loaded with salt for some ridiculous reason. Use a cheap (about $6 or $7) bottle of Chardonnay for white wine and a Cabernet for red. If all you're using it for is cooking then you can keep the left over for a couple of weeks. Keep the white in the fridge.

I usually buy a Glen Ellen or Sutter Home small bottle of Chardonnay or Savignon Blanc for cooking. They run $4.99 each and are perfect for all dishes.
Source(s):
Personal experience

There are white wines made for cooking. Don't use these..I personally won't cook with a wine that I woudn't serve to my guests to drink. Brand names are tough..depends on whether you want something fruity or a drier wine. I prefer a dry wine for cooking. The next time you find a dish in a restaurant cooked with white wine, ask what type of wine it is. Also, check out this link: http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=57&id=579 I use wine to make sauces, gravies and as an ingredient in marinades. It depends on what I'm making as to the type of wine I use. But, Mondavi makes a good variety of reds and whites that are both drinkable and I've used them in cooking as well. I prefer chardonnay or chablis blanc for white sauces and merlot over a cabernet for dark sauces and marinades.

There is not really a general answer. Many dishes taste better with a specific kind of white. Chicken and Fish does well with a Marsalla or a Chardonnay. As far as a brand, well that is a matter of taste. Most are inexpensive so just try a few and see which one taste best to you. I personnally like the wine coming from Australia. They taste wonderful and are not very expensive and can be found just about everywhere. When cooking red meats try a young merlot or a Cabernet Sauvignon. Again just try a few to find one that you like the taste of. One thing to remember wine in cooking is used for flavor like a spice.

Usually whatever I drank that night, I use it as well for my cooking. You might want to post your question at foodtv.com

Cooking wines can be salty. You don't have to buy an expensive wine, but a cheap wine may not bring out the right flavor. Be careful about strong flavors (sweet, sour, etc), those will be emphasized with the cooking process. Best bet, cook with wine you would drink. The flavors you like (taste) in the wine will come out in the meal you cook. If you don't like the wine, you won't like the dish it is cooked in.
Source(s):
http://www.hormel.com hey! as the head chef at my hotel we usually use a semi sweet charrdonnay but in certain cases that strong taste will come through, otherwise we just use any white wine available! the taste wont differ much according to the wine that you use. i cant give you a brand name though because were in different countries and im not sure whats available on that side!

A dry white, Chardonnay or a Sauvignon Blanc, is recommended mostly for sauces and marinades. I don't recommend "cooking wines" as they are usually too weak and lack the round notes of drinking wines, if you don't drink buy the 1/2 size bottles when they are available and invest in a good silicone stopper to keep it fresh for use. BTW here is a great recipe for an easy sauce:
WHITE WINE SAUCE

Makes 5 to 6 cups

1/2 cup extra virgin olive oil
1/2 cup unbleached white flour
1 cup dry white wine
4 cups chicken broth
Salt and freshly ground black pepper to taste (see note)

Pour the olive oil into a 4- to 5-quart saucepan over medium heat, then add the flour and stir with a wire whisk until all the flour is dissolved and the mixture looks like a paste. Reduce the heat and slowly add the wine; the mixture will start to thicken quickly. Continue to stir and remove from the heat, if necessary, until all the wine has been mixed in. Slowly pour in the chicken broth while you continue to stir. Simmer, uncovered, for approximately 1 hour, or until the taste of alcohol is no longer present in the sauce. Freeze in containers of various sizes, including some in an ice-cube tray to allow easy small additions to sauces. It can stay in the freezer for 6 months or more.

NOTE: Be sparing with the salt and pepper. It’s better to underseason this sauce, because you will season it again in the sauté pan.

NOTE: If this (or any) sauce ever has lumps caused by undissolved flour, just pass the sauce through a sieve or a mesh strainer. It will come out lump-free.
Source(s):
Recipe from: http://www.chefsilvia.com/ Aloha,

If someone tells you to use cheap wine because it does not matter it does. Whatever the flavor of the wine whether it be sweet or dry it will intensify when used in cooking the alcohol will cook out. Go to foodtv.com they offer some suggestions. When you are shopping for wine just ask a salesperson about the characteristics of the wine it does not have to be expensive but the taste has to be something you enjoy you may want an oaky flavor or maybe buttery or even slightly fruity depending on the recipe. first rule of thumb for cooking with wine1}. if you can't drink it{ don't like the flavor} don't cook with it. buy small bottles to try until you find one that pleases your palate. you can give away the rejects, someone will drink it and say thank you at the same time.



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