How to choose the best dry white wines for cooking

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Best dry white wine for cooking

It’s always a challenge trying out a new recipe, especially if the instructions aren't that clear. There you are, peeling, chopping and sautéing your way to your next masterpiece when you see the words: "add a splash of dry white wine."

But wait. What kind of white wine should you add? Can you just use any dry white wine for cooking, or are some better than others? Let's find out.

What makes a good cooking wine?

The best cooking wines tend to be more neutral, crisp whites. The reason is simple. When you cook with wine, you tend to reduce it down, making the flavours more concentrated. So, if your wine has unusual flavours, like the spicy oak of an Australian Chardonnay or the intense floral notes of a Gewürztraminer, these characteristics will become more prominent and may overwhelm the other flavours in the dish.

Like any rule, there are exceptions. You might want to add floral notes to a vegetable risotto, or creamy, spicy richness to a wild mushroom pasta. But if you choose a more neutral style, whatever you're cooking, you can't go far wrong.

What are the best dry white wines for cooking?

When choosing the best dry white wine for cooking, it's best to stick to simple, good-quality wines and classic styles. You can do perfectly well with just these three.

Pinot Grigio – Northern Italy's star white, Pinot Grigio is perfect for cooking because it's very neutral in style, with crisp orchard fruit and lemony freshness.
Sauvignon Blanc – A French or South African Sauvignon Blanc makes a great cooking wine, thanks to its tropical fruit flavours and citrus edge. Avoid using New Zealand Sauvignon Blanc, though, as it can be very aromatic.
Chardonnay – If you avoid the more heavily oaked versions, Chardonnay can make a superb cooking wine. Its crisp apple fruit will concentrate beautifully and can be especially delicious in pork dishes.

Choosing a white wine for chicken recipes

Chicken works wonderfully well in creamy sauces and herby casseroles. If you're cooking chicken in a creamy sauce with garlic and mushrooms, this is one occasion where you might use a gently oaked Chardonnay. The toasty vanilla notes will complement the richness of the cream beautifully.

For a chicken casserole, chicken Provençal for example, choose a fresh, crisp white like a Loire Sauvignon Blanc. It'll add bright citrus notes that work perfectly with the herby flavours of the dish.

The best white wines to use when cooking pork

It's well known that pork works brilliantly with apples, hence roast pork and apple sauce, and that gives us a great clue when choosing the perfect cooking wine. Chardonnay works particularly well thanks to its subtle green apple character. But Chenin Blanc can be even better, as it often has pronounced honeyed apple flavours that work beautifully in pork dishes.

As a guide, I'd choose a dry, unoaked Chardonnay for simpler dishes, such as pork chops with olives or apples, and a South African Chenin Blanc for creamier pork dishes.

Which wine brings out the best in seafood?

For fish and seafood dishes, you'll almost always want to choose a crisp, fairly neutral white, and Pinot Grigio fits the bill perfectly.

As always, there are exceptions. A moules marinière, for example, works beautifully with Muscadet, as its searing acidity and salty tang complement the briny flavours of the dish.

It's also worth considering what white wine you're going to drink with your dish. If you're treating yourself to Dover sole with beurre blanc, you might want to open a good Chablis. You'll only need a splash for the sauce, and it will really elevate the dish.