Dry White Wine (for Cooking): Dry white wine adds acidity and aroma to sauces, risottos and braises. It is used in small amounts and cooked until the harsh alcohol flavor mellows.
How it is used
Choose a dry, crisp wine you would be happy to drink, such as Sauvignon Blanc or Pinot Grigio, and avoid very sweet or oaky styles. Add it early so it can simmer and reduce. Wine deglazes a pan by loosening browned bits that carry flavor. Not all alcohol cooks off, so consider this for children, pregnant guests or anyone avoiding alcohol.
Background
Cooking with wine is central to French and Italian traditions, where regional wines pair with regional dishes.
Buying and storing
Recorked wine keeps for a few days in the refrigerator; cooking wine from supermarkets often contains salt.
Good to know
For an alcohol-free version, use stock with a splash of white wine vinegar or lemon juice.