What white wine is best for cooking seafood?

Answer 1

• When cooking with wine there is one rule you should always follow. Never cook with a wine that you wouldn't drink yourself. That rule applies to both red and white varieties. If you like the taste of a chardonney then buy all means add that to your recipe. A savignon blanc is also a good wine to cook with.

A dry white wine is best for cooking when the recipe calls for a white wine. If the recipe calls for a red wine, it usually should be a dry red wine.

Answer 2

ANY wine

ANY wine is good for cooking EXCEPT wine labelled "cooking" wine... never cook with a wine you would not drink on its own.

Certain wines for certain foods! Red for Heavy and White for Light!(and Veg) Experiment away but, that's the general rule in almost all occasions.

Answer 3

A quick tip is to think "lighter meat, lighter wine." Roasting poultry preserves a lot of the rich flavors so sometimes you can get away with a red wine with more complexity.

Chicken - lightly flavored, medium textured meat.

so I think that the best white wines to go with chicken is:

Ugni Blanc / Colombard / Grenache BlancThink chicken salad or turkey-avocado sandwich with these zesty whites produced in the South of France. These wines usually have flavors of lemon, white flowers and the zestiness cuts the fat in the dishes.orSauvignon BlancA wine perfect for white meats with green herbs. The warmer the climate region, the more roasty and meaty the dish can be. Check out Sauvignon Blanc from California, Australia, Italy, Washington state, and Chile.

Answer 4

It is often said that if the wine is not good enough to drink, then it is not good enough to cook with, so any good bottle of red or white wine can be used to cook with, keep clear of the cheap and nasty stuff. And they very expensive wine is better to drink than cook with.

Answer 5

Some say never cook with a wine you wouldn't drink. Others say if you won't drink it try cooking with it. Dry red wines high in tannins are excellent for cooking with red meats, fruity red wines are good with pork or poultry. Dry white wines and roses are good for lighter poultry dishes, while light white wines go well with fish. Sherry or other heavy sweet wines go good with fruit or desserts. Essentially, If you wouldn't drink a particular type of wine with any type of meat or dish, then cooking that meat or dish with that wine is not recommended. I personally dislike heavy dry red wines, but I'd have no qualms cooking Daube de Boeuf, or a lamb stew with it.

Answer 6

Rieslings have a floral aroma. They range from very dry and crisp to intensely sweet depending on where it is from. German Riesling is slightly sweet and balanced with some acidity. California Riesling tends to be sweeter. For a dry white white, use Chardonnay. Chardonnay has aromas of fruits and acidity. The aroma typically has flavors of lemon or grapefruit. Fermentation in new oak barrels results in a rich, buttery taste often described as toastiness, vanilla, apple, nutty, or toffee.

Answer 7

This is a matter of personal taste. However, instead of the usual Chardonnay, you might consider vino verde or Sauvignon blanc.

Answer 8

The best wine to use for cooking will vary on personal taste. Many people like to use white or red wines when they cook due to the sweetness of the wine.