Know How To Cook With Dry White Wine

A healthy mind lives in a healthy body and to have healthy and fit body we must take balanced diet. There are various types of living in this world. Some eat to live and some live to eat only. Most of the people love to eat delicious foods only. In fact eating has become the favourite hobby for many ponderous and slim trim people too. In this age of globalisation, we can use the ingredients and spices of different countries at our home to make food tastier while cooking.


There are numerous methods present which are helpful in making the dishes yummy in which using the wine is most favourite one. Wine can be used as drinking purpose and can be used in dishes to make it more delicious. It has been used by people since ancient Etruscan times. Wine adds vivid colour and exotic flavour to our dish. According to doctors, consumption of sufficient amount of wine is even good for health. It makes every dish more aromatic and dining table more classy and elegant.

What Dry White Wine Is?

Dry white wine is star ingredient for making the most of the dishes. It not only deglazes the pan but adds layers of flavours and complexities too. Several household hints & tips are present to use wine effectively in our dishes. Whether a wine is “dry” or not, depends on the amount of residual  of sugar present in it. If the amount of sugar is less than 10 grams per litre then it will be considered as “dry” whereas those having residual sugar content more than 30 grams per litre called as “sweet” or dessert wine.

Usually, white wines are prepared in dry style. Making of wine is very simple process. It just requires the fermentation till least of sugar and maximum amount of alcohol remained. Hence, it is not sweeter rather it is tart acidic in taste. For many chefs, it is pantry staple due to its versatility, clear amber colour and its aroma. It is used to give good touch of acidity in risotto. High acidity wine known in wine parlance as “crisp” is used in cooking purpose because wine having lower acidity does not lend punch as “crisp”.

How to Choose?

Wine is chosen in such a manner that it complements the dish. It must be of sensible quality and should be luscious in taste on its own. We should use a relatively less expensive but drinkable dry white wine. Eliminate the use of wine labelled as “cooking wine” because it has earned this title as it is not to drink.  Remember that one should use the wine which he can drink. We should only cook with a wine we could drink. If one does not like its taste during drinking then he must not use that wine in dish too.

Best Dry White Wines for Cooking

  • Chardonnay – It is mostly used in cooking seafood, pork and chicken to make rich and creamy gravy. It is crispy clear wine which controls its acidity. Calories per 24.
  • Sauvignon Blanc – In white meat like chicken, pork and lobster for making light herb flavoured sauce this wine is used by beginners. It’s calories per same as Chardonnay.
  • Pinot Gris – Used in mainly Seafood recipes. It is a light wine having straw yellow colour and fruity flavour and used cautiously. The value of calories per 25.
  • Vermouth – It goes well making herb flavoured sauce while cooking Seafood and poultry. It’s calories per 32. It is crystal clear wine that’s it resembles water.
  • Riesling – It is used in cooking seafood and making seafood soups and bouillabaisse. It is a “medium-dry” wine and due to high acidic strength it is crispy. Calories per same as Chardonnay and Sauvignon Blanc.


For making velvety and light gravy  use dry white wines. Appropriate amount of red and white wine is good for health as it decreases the probability of having cancer and many heart diseases. Dry white wine is not sweeter in taste hence it is generally used in cooking process despite red wine which has sweet flavour. When we cook wine then its alcohol content gets evaporated substantially and only ravishing essence and vibrant colour remains behind. Use suitable amount of wine because too much wine gives strong grotty flavour whereas too little do not result in proper desirable taste.

White Meat, Cream Sauces and Gravies

We use rich dry hugely flavoured white wine while cooking creamy sauces, gravies and chicken. Chardonnay is the most widely used wine. But cooking in wine requires expertise monitoring and attention because it is difficult to balance both acidity and sour taste which can make dishes disasters. To avoid this, taste you food regularly while cooking.

Seafood and Shellfish

Fruity mineral flavoured wine i.e. crisp dry white wine is used for cooking seafood. We should take great care of amount of wine we are adding in dishes because small amount of acidity can cut through fattier flesh and fish but not to get over acidic as it’s easy to over-extract while making food.


Light dry white wine i.e. Sauvignon Blanc is a classic light wine having fruity, herbal and floral flavours which add an extraordinary dimension while cooking vegetables. It is very easy to use. One must know how to use wine in making foods because it is prerequisite of becoming a chef. Spatter the wine in sauté pan to deglaze. Little butter and lemon extract is added for extra deliciousness and the ideal balance of acid.

Tips for Cooking With White Wine

  • Cooking wines are not to be used because they are very sweet in taste which can ruin the actual ravishing flavour of dry white wine.
  • If dry white wine is not available then in place of that we can use vinegar and lemon juice but they are not successful in giving the vivid flavour of wine.
  • Leftover wine can be refrigerated and used within 2 weeks.
  • Good dry champagne is special type of dry white wine and can be used in place of that.
  • Coating of wine marinade over meat tenderizes it and maintains the moist while cooking.
  • Mixture of equal amount of soya sauce and pinot Gris with finely chopped garlic and ginger can be used as marinade.
  • Use wine in place of fat or butter while baking the cake. It adds vibrant flavour and also helps in reduction of calories.
  • The more we heat wine the lesser would be residue of alcohol. To remove the whole alcohol from dish, a simmering of 2-3 hours is required.
  • For making a creamy soup, heat wine until amount of wine reduces half of initial. Add cream in it. All most all dishes require ½ cup to ¾ cup wine.


We have seen that how meticulously wine elevates the dish to the nest level by bringing out tastes

And pleasant smells that compliment the dish. If one is not addicted to alcohol then he can try wine while cooking for delicious aromas and flavours. Wine not only makes dishes tastier but it is also good for health if it is taken into good amount.

Similar Posts