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How to Choose a Dry White Wine for Cooking

You shouldn't reach for a pricey bottle, but you also don't want to grab cooking wine.

How to choose white wine for cooking
Photo:

David Loftus

Adding a little bit of wine to your dinner can take your meal to the next level, but it’s underutilized in home kitchens. The first step is choosing the best dry white wine for cooking—or the best red when you need a red. Selecting the correct bottle (or box) is also the most intimidating part of cooking with wine—using it is easy! Learn what to look for when buying white wine for cooking and if you should use leftover wine or opt for the cooking wine sold in grocery stores. 

Wine for Cooking Versus Wine for Drinking

When picking out a bottle of wine to cook with, first throw out your preconceived notions of what makes a vino great. Most of these are founded on your knowledge of drinking wine, and when it comes to cooking, you're going to burn off most of what can differentiate an expensive bottle from a less expensive one. When selecting a bottle to cook with, your dollar is going to go a lot further than it does with drinking wine.

Cooking Wine

We just said you don't need to spend a lot on cooking wine, but there is a thing as too cheap. Avoid wines labeled "Cooking Wine," whether they are in your wine store or the grocery store. They are poor quality and will diminish rather than enhance your dish.

Using Leftover Wine

Have half a bottle of white wine left over from dinner two nights ago? Feel free to use that up instead of pouring it down the drain (or opening a new bottle). Sometimes cooking is about using what you have in order to make a delicious meal that's way tastier than the sum of its parts. That's the magic!

The Best Dry White Wines for Cooking

To buy a bottle of wine for cooking, head down the wine aisle of your local store and select a crisp, dry white wine. There are many stellar choices, but we tend to favor pinot grigio or sauvignon blanc. These lighter-style wines will bring out the flavor of your dish without overwhelming it. Both varietals are produced in different regions and countries, so you will find a variety of options.

Avoid: Robust and oaky white wines like chardonnay should be avoided. Once the food is cooked, the oak-influence may cause your dish to taste bitter.

Price: Make sure you aren't spending too much on a dry white wine to cook with. It should be between $8 and $12 a bottle. There's really no reason to spend more, especially because once you open it, you have about 48 hours before it expires due to oxidation.

Boxed Wine

If you cook with wine often, don't be afraid to purchase something boxed. We like Black Box Pinot Grigio, which costs around $24 for 3 liters. It's shaped conveniently to store in your pantry and lasts about six weeks because of the airtight wine bladder. The wine is neutral in flavor and low in alcohol, making it the ideal cooking wine. You may be surprised to know that many restaurants and chefs use Black Box as their cooking wine. It's economical (less than $2 per cup) and leads to delicious results.

What Happens When You Cook With Wine: Alcohol In Cooking

Some people avoid using wine in cooking because of its alcohol content. This should not be a concern because the alcohol burns off in the process. Adding wine (typically 10 to 16 percent alcohol by volume) to a hot pan will cause the wine to transform. The alcohol will burn off, leaving your dish with beautiful flavor but none of the booze. This means it is safe for everyone, including children and adults who do not drink. The remaining wine left in your dish after the alcohol has burned off is a powerhouse of flavors because the wine intensifies the natural essence of your dish without overpowering it.

Ideas for Using White Wine In Cooking

Now that you know what type of wine to cook with, what dish will you make?

There are many delicious options just waiting for the right bottle of white wine.

Updated by
Victoria Spencer
Victoria Spencer, senior food editor, MarthaStewart.com
Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.
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