Hi Everyone:

Do any of you have a favorite white wine that you cook with? I have something I want to make, but I don't normally drink white wine. Not being familiar with the labels I have no idea where to start. Any suggestions?

Thanks!

Max

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Originally posted by Alli Coffin:

quote:

Originally posted by p7eggyc:
Alli,
Have you had any of these for drinking? If so, can you recommend a label? I drink white wine exclusively (darn headaches!). I would love to find a decent wine that would keep for a while. I throw too much wine away because I have a glass or 2 and then it doesn't taste as good. If I could have a box, that would be great!

Peg

Are your headaches caused by the sulfites added to red wine? If so, there's a growing number of organic sulfite-free reds. I had one called Radical Red this weekend...it needed a good 15 mintues to breathe, but after that it was wonderful.

alli

I had a really good organic no sulfite added Pinot Noir from Uruguay. Yes, Uruguay. I found it in Indianapolis and haven't seen it sence, but I'll keep looking for it.

Dawn

quote:

Originally posted by p7eggyc:
Alli,
Have you had any of these for drinking? If so, can you recommend a label? I drink white wine exclusively (darn headaches!). I would love to find a decent wine that would keep for a while. I throw too much wine away because I have a glass or 2 and then it doesn't taste as good. If I could have a box, that would be great!

Peg

It's been a while since I bought a box (new house has a wine fridge, so I've always got bottles on hand...also explains my plataeu!). I remember trying Black Box, and it's pretty good.

Are your headaches caused by the sulfites added to red wine? If so, there's a growing number of organic sulfite-free reds. I had one called Radical Red this weekend...it needed a good 15 mintues to breathe, but after that it was wonderful.

alli

FYI, I flipped by PBS the other day, and a wine lecturer said that leftover wine could be frozen in an icecube tray, and the cubes could be used for cooking.

For whatever it's worth, here is the one that I have tried and liked:

http://www.callawaycoastal.com/sauvblanc.html

I read a positive review of it somewhere, but can't find it on my computer.

Thanks for the replies everyone. It's a seafood dish and I'll let you know how it turns out!

Thanks for the detailed information Sheltieguy. I printed it out to keep on hand for future reference.

Max

quote:

There are a few Australian labels making really good boxed wines, so look for one of those if you want to get a box.

Alli,
Have you had any of these for drinking? If so, can you recommend a label? I drink white wine exclusively (darn headaches!). I would love to find a decent wine that would keep for a while. I throw too much wine away because I have a glass or 2 and then it doesn't taste as good. If I could have a box, that would be great!

Peg

One of Julia Child's best suggestions was to use dry vermouth in place of white wine. It lasts forever on top of the fridge and does the trick, when wine is called for.

I'm not much of a wine drinker either, but like sauvignon blanc. The below is from Martha Stewart:

I have always used the cooking wine one finds in the grocery store. Yet so often we are told to use a “good red” or a “good white” wine, and I never know which wine to purchase. Which white, red, marsala, or sherry should I buy?

—Marcia Kammann, Newton, WI

It’s never a good idea to use a wine in cooking that you would not drink. So-called cooking wines have additives, such as sugar, salt, and preservatives, and should not be used.

If your recipe calls for white wine, try using sauvignon blanc, which tends to be lighter in flavor. As you become more comfortable you may want to experiment with chardonnay, a full-bodied wine with an oaky nose and a buttery finish. When cooking with chardonnay, remember that you may need to add in a little butter or cream to balance the residual acidity.

In choosing red wines for cooking, select a wine whose body matches the profile of the dish you’re preparing. A Beaujolais or pinot noir will produce light red-wine sauces. For a heartier sauce, use a full-bodied cabernet sauvignon or a red zinfandel.

All wines must be reduced slowly to allow the alcohol to evaporate. Wine is usually mixed with aromatics, such as chopped shallots or tarragon, brought to a boil, reduced to a simmer, and gently cooked to the point at which only the concentrated flavor of the wine remains. Never add wine straight from the bottle to a finished sauce, or you will overpower the sauce with the taste of alcohol.

Wine can also be used to deglaze a pan. Adding wine to a pan dissolves the caramelized protein deposits left after roasting, sautéing, or pan-frying. The resulting thick liquid can then be added to a sauce or used to make gravy. Be sure to remove excess fat from the pan before deglazing.

Fortified wines such as sherry, marsala, Madeira, and port should reduce even more slowly than white or red wines. Fortified wines contain additional alcohol (up to 18 to 20 percent as opposed to the 12 percent found in most wines). They should be added in modest proportions to sauces, gravies, or soups. Use dry marsala for cooking. A fino sherry is usually a good choice, and a nonvintage port of good quality from a reputable house is great for sautéing fresh fruits such as figs, pears, and plums.

I usually decide first what wine I'm going to serve with the meal, then use it in the dish. It depends a lot on what the dish is..different grapes go with different foods. What sort of meal do you have in mind? I'm partial to reislings, pinot grigio, sauvignon blanc, chenin blac. My two favority labels for whites are Chatue St. Michelle in Washington State and Indaba from South Africa.

If you aren't going to be drinking the wine, you can easily use a boxed wine...they stay fresh longer once opened (about a month), so they work well as kitchen staples without tasting like "cooking wine". There are a few Australian labels making really good boxed wines, so look for one of those if you want to get a box.

I cook with what I would drink. Generally, I like Riesling and Pinot Grigio, maybe Fume Blanc, so those are likely the only white I would have on hand. (I HATE Chardonnay) I'm really much more of a red wine drinker.

IF you don't really drink wine, then depending on the recipe, you may be able to use white wine vinegar or even lemon juice.

Dawn