If you’re the kind of person who likes an indulgent glass of white wine at the end of a long day, then forgets the bottle in the fridge and then comes back to find a tart and unpleasant bottle, these hacks are for you. White wine is just as good to cook with as red wine and if you’ve just been pouring out leftover bottles, then there’s a much better option ahead.
White wine is an underutilised but effective ingredient that adds a new layer of depth and complexity to a variety of dishes. From stews to creamy kinds of pasta, a splash of white wine can take your cooking to the next level.
Popular Types Of White Wine
There are countless varieties of white wine, each with its own unique flavour profile and characteristics:
- Chardonnay is a full-bodied white wine that is often oaked, giving it a rich flavour.
- Sauvignon Blanc, on the other hand, is a lighter, crisper wine with herb notes.
- Pinot Grigio is a refreshing and easy-drinking wine with a light, fruity taste.
- Riesling is a sweet wine with a floral aroma.
- Chenin Blanc is a dry wine with a honeyed flavour.
Which Ones To Use In Cooking
As a general rule of thumb, you want to choose a white wine that is dry and acidic. This means that wines like Sauvignon Blanc and Pinot Grigio are excellent choices for cooking, as they have a bright acidity that can help cut through rich flavours. Chardonnay can also be a good option, but be sure to choose an unoaked variety to avoid overwhelming your dish with too much buttery flavour.
Here are 5 tips to help you to ace cooking with white wine:
1. Don’t Use ‘Cooking Wine’
First and foremost, avoid using "cooking wine" that you find in the grocery store. These wines are typical of low quality and contain added salt and preservatives. Instead, choose a low-priced white wine that you would actually drink and enjoy. This will ensure that the flavours of the wine are able to shine through in your dish.
2. Add The Wine Early
When using white wine in your cooking, it's best to add it early in the process so that it has time to fully integrate into the dish. This will allow the wine to infuse the flavours of the other ingredients and develop a rich, complex taste.
3. Reduce The Wine For More Flavour
One of the most common techniques for cooking with white wine is to reduce it to a concentrated sauce. This involves cooking the wine down over high heat until most of the liquid has evaporated, leaving behind a thick, flavorful sauce. This works particularly well in creamy pasta dishes or rich stews.
4. Deglaze For That Extra Special Sauce
When cooking meat or vegetables, a layer of flavourful brown bits can form on the bottom of the pan. To make sure these bits don't go to waste, use white wine to deglaze the pan. Simply pour a splash of wine into the hot pan and use a wooden spoon to scrape up the browned bits. This will create a delicious sauce that can be poured over your dish.
5. Keep In Mind The Cuisine
Certain white wines pair better with certain dishes. Here are a few classic pairings you can bank on:
Sauvignon Blanc: This bright, acidic wine pairs well with seafood dishes, such as shrimp scampi or grilled fish. It also works well with salads and light pasta dishes.
Pinot Grigio: This refreshing wine is a great match for light pasta dishes, such as pesto or lemon. It also pairs well with salads and grilled vegetables.
Chardonnay: Choose an unoaked Chardonnay to pair with roasted chicken or creamy sauces, such as Alfredo or bechamel.
Riesling: This sweet wine pairs well with spicy dishes, as the sweetness helps to balance out the heat. Try pairing it with Thai or Indian food, or spicy stir-fries.
Chenin Blanc: This dry wine has a honey-like flavour that pairs well with savoury dishes. Try pairing it with meats, or with spicy Asian dishes.
