Cooking with wine is a great way to boost the flavor of your dishes. Whether you’re a seasoned cook or just learning how to make a meal shine, using wine can add a new dimension to your recipes.
However, choosing the right type of wine can be a bit confusing. So we asked three food professionals (a chef and a sommelier) for their tips.
Chardonnay
If you’re looking for a white wine to pair with your next meal, Chardonnay is an excellent choice. It’s the most versatile of the dry white wines, and it can work with a range of dishes, including fish and poultry.
Chardonnays are usually quite dry, although they can also be sweet if a winemaker is willing to work with the natural sugars in the grapes. This is due to the wine’s malolactic fermentation, a process that converts the acidity found in the grapes into a softer, creamier type of acid known as lactic acid.
This makes Chardonnay an ideal partner for fresh seafood, including sushi, oysters on the half shell, clams, lobster, and crab. It’s also a good pairing with light, buttery poultry dishes like chicken piccata and mild, creamy cheeses, such as brie or mozzarella.
The richer, oaked varieties of Chardonnay will also play well with pasta dishes. They also blend well with autumnal produce, such as roasted pumpkin and Brussel sprouts.
Oaked Chardonnays are also great for a variety of desserts. They can be used to complement a lemon cheesecake or a vanilla pudding, and they pair well with apricot tarts and other fruity, berry-based dishes.
A classic example is Aridus’ Chardonnay, which has complex aromas of lemon peel and butterscotch integrated with bright pear and buttery flavors. Its taste profile is reminiscent of apples, melons, and apricots with hints of oak spice.
Despite the mixed reputation it has received in recent years, Chardonnay is still one of the world’s most popular wines. It’s grown in Old World regions such as Burgundy and Italy, as well as the New World, from California to Australia.
Its versatility makes it easy to grow in different climates, which is why it’s so widely distributed. The wine has a wide variety of flavor profiles depending on the grapes it’s made from, the process it goes through, and how it’s aged.
Cooler-climate Chardonnays typically feature notes of green apple, apricot, and pear. Warmer-climate varieties may have more tropical fruit notes, such as pineapple and papaya.
Oaked Chardonnays are particularly buttery and rich, with a smooth texture that’s similar to butter on popcorn. This is because a chemical reaction called malolactic fermentation takes place in the wine during its aging in oak barrels. The resulting diacetyl is what gives the wine its distinctive “buttery” taste.
Sauvignon Blanc
Sauvignon Blanc is an incredibly popular wine that comes in a variety of styles. Depending on where the grape is grown, it can be fruit-driven with flavors of tropical fruits like pineapple and peach or more savory, reminiscent of fresh-cut grass or bell peppers.
The wine is also known for its herbaceous flavors and bright acidity, making it ideal for dishes requiring a bright and refreshing flavor. In fact, it’s a favorite among many wine lovers, and one of the most widely planted grape varieties in the world.
It’s also a good choice for vegetarian meals or those that include a lot of herbs or other green ingredients, such as salads and vegetable-based sauces. It can also work well with grilled foods, especially when you’re using fresh herbs.
This versatile white wine is best served slightly chilled and can be found in most stores that sell alcohol. You can also buy it in boxed form for easy transport and storage, so it’s a great option if you’re on a tight budget.
For the most part, this wine is a dry, medium-bodied white that is perfect for cooking and pairs well with a range of meals. It’s also a great choice when you’re cooking with heavy cream, as it will cut through the richness of the dish while providing an added level of crisp acidity.
The most common style of sauvignon blanc is one that is dry, which means it has a strong amount of acidity but no sweetness. Some producers add residual sugar to the wine to create a slightly sweeter style.
You can find a wide range of Sauvignon Blanc wines, both in the US and abroad. New Zealand and Australia are often thought of as the best places to buy this wine, but it is also produced in France’s Loire Valley, Bordeaux, Chile, California and South Africa.
If you’re looking for the best Sauvignon Blanc, you should look for a varietal wine made from this grape instead of a blend. It’s a lot easier to spot these single-varietal versions of this wine on retail shelves and restaurant wine lists, so you can be confident that you’ll be getting the quality you’re looking for.
Riesling
Riesling is one of the best white wines for cooking, as it can pair well with a wide variety of dishes. It has a delicate flavor that can add depth to your dish and help make it more memorable.
It also can break down fat and infuse your food with a delicious aroma. It can be used as an ingredient in a variety of dishes, including slow-cooked meats, fish, and braised vegetables.
In addition, it can help keep your dish fresh and crisp. Its acidity and sweetness can also prevent your dish from becoming dry.
However, it’s important to choose a wine that has a low alcohol content to prevent it from ruining your dish. A good rule of thumb is to choose a white wine with an alcohol level below 12 percent.
As with any wine, it’s important to choose a bottle that matches the flavors of your dish. A dry wine will avoid adding any unwanted flavors, while a sweeter version might burn or make the dish taste bad.
A good Riesling will have a clean and refreshing taste with a touch of sweetness. It should be easy to drink and match with your dish.
For example, a dry Riesling can be delicious with seafood and poultry. A sweeter version can be delicious with desserts.
It can also be paired with spicy foods, as it will provide the extra kick needed to make your meal unforgettable. It’s especially a good choice for Asian dishes, as it can balance out the strong spice and citrus flavors found in these cuisines.
Another great thing about a dry Riesling is that it will help to balance out the acids in your dish. It will also be able to keep the ingredients from becoming too sweet, which can make your dish more palatable and delicious.
There are many different styles of Riesling, but the majority of them are characterized by a clean, fresh taste and balanced acidity. The best Rieslings have a beautiful floral aroma that will complement your dish.
Its versatility makes it an excellent choice for those who are new to the world of wine and want to try a variety of wines. The International Riesling Foundation created a free taste profile to help you determine whether your Riesling is dry or sweet, which will make it easier to find a wine that suits your tastes.
Pinot Grigio
Pinot Grigio is one of the best white wines for cooking, especially when you’re looking to add flavor to your dish without overwhelming the overall taste. It’s also a great wine to have on hand for quick and easy recipes, like creamy smoked salmon pasta or pesto chicken.
There are several factors to consider when deciding on a white wine for cooking, including price, acidity, and how it will affect the flavors of your food. We recommend going for a light-bodied, dry wine such as pinot grigio or sauvignon blanc because they have lower levels of acidity and are easier to drink than more robust white wines.
This particular grape has a long history and is still grown in France’s Alsace region, as well as in Italy, Germany, and Oregon. It’s usually harvested earlier than its French cousin, producing a lighter-bodied and more crisp wine that suits foods with less complex flavours.
Its primary fruit flavors are lemon, lime, pear, and apple, but hints of honey and flowers can also be found in some styles. Its saline-like minerality can make it an ideal pairing for seafood dishes, as well as cured meats and mild cheeses.
While you can find a wide variety of different styles, it’s important to note that a high-quality Pinot Grigio will have a hint of sweetness and be very crisp. This is a result of the terroir where it’s produced and the way in which it’s aged, so you should always read the label before purchasing to make sure you’re getting the style you’re after.
The grape has a reputation for being low in tannins, so it’s ideal for people who want to avoid heavy-bodied wines. It can also pair well with lighter meats and fish, as it provides a fresh burst of acidity to balance the flavors of your meal.
Despite its light body, pinot grigio has a rich and complex flavor that’s often described as being a cross between a Sauvignon Blanc and Chardonnay. It can be sweet or dry depending on where it’s been made, but most of the time it will showcase fruit flavors such as pear and green apples alongside floral aromas and hints of citrus.