White Wine

White Wine is a versatile ingredient used in cooking to enhance the flavor of dishes. It is made from the fermentation of non-colored pulp of grapes and is available year-round. White wine is predominantly used in Western cuisines, particularly in French, Italian, and Mediterranean dishes. It is often used in sauces, marinades, and as a deglazing liquid for sautéed foods.

White Wine Synonyms

Chardonnay
Sauvignon Blanc
Pinot Grigio
Riesling

White Wine Substitutes

Different Forms/Types of White Wine

Boxed

Boxed white wine is a more economical and environmentally friendly option. The wine is stored in a plastic bag within the box, which helps to keep the wine fresh after opening.

Bottle

White wine is most commonly found in bottles, ranging from 375ml to 1.5L. The wine is fermented and aged before being bottled.

Canned

Canned white wine is a newer trend, offering convenience and portability. It's ideal for picnics or outdoor events where glass bottles may not be allowed.

Fortified

Fortified white wines, like sherry or port, have had a spirit, usually brandy, added during the fermentation process. This increases the alcohol content and extends the wine's shelf life.

How to Choose White Wine

When purchasing white wine, consider the varietal, region, and vintage. The varietal refers to the type of grape used, such as Chardonnay, Sauvignon Blanc, or Pinot Grigio, each offering different flavors and characteristics. The region can also greatly impact the taste of the wine, as the climate and soil conditions can influence the grapes. The vintage, or year the grapes were harvested, can also affect the flavor, with certain years being better than others. Always check the label for this information. Additionally, look for any signs of spoilage, such as a cork that is pushed out slightly from the bottle, which could indicate that the wine has been stored improperly and may be oxidized.

Cooking/Prep Tips for White Wine

White wine is a versatile ingredient that can add depth and complexity to a variety of dishes. When cooking with white wine, it's important to choose a quality wine that you would enjoy drinking, as the flavor will concentrate as it cooks. Avoid 'cooking wines' as they often contain added salt and preservatives. Remember, the wine should be used to enhance the flavors of the dish, not overpower them. When adding wine to a dish, do so gradually and taste as you go. It's also important to allow the wine to cook for a few minutes after adding it to a dish to allow the alcohol to evaporate. If a recipe calls for a specific type of white wine and you don't have it on hand, dry vermouth can be a good substitute.

Shelf Life of White Wine

White wine should be stored in a cool, dark place, ideally at a temperature between 45 and 50 degrees Fahrenheit. If you don't have a wine fridge, the bottom of a regular fridge is usually the best spot. Keep the wine bottle on its side to keep the cork moist, which helps prevent air from getting in and spoiling the wine. Once opened, white wine should be re-corked and stored in the fridge. Bottled and boxed white wine should be consumed within 3-5 days after opening, while canned wine should be consumed in one sitting. Fortified wines, due to their higher alcohol content, can last up to a month after opening if stored in the fridge.

Recommended Brands for White Wine

boxed white wine: Bota Box

canned white wine: Underwood

bottled white wine: Chateau Ste. Michelle

fortified white wine: Lustau

Cooking Techniques for White Wine

Poaching: White wine can be used as a poaching liquid for fish, chicken, or fruit. The wine imparts a subtle flavor to the food and helps to keep it moist and tender.

Deglazing: This technique involves adding a small amount of white wine to a hot pan to loosen the browned bits of food left behind after cooking. The wine is then reduced, concentrating its flavors and creating a delicious sauce.

Marinating: Marinating meat or vegetables in white wine can help to tenderize them and add flavor. Be careful not to marinate for too long, as the acid in the wine can start to cook the food.