I use Picpoul de Pinet for several reasons.
-inexpensive
-good acid and minerality
-I’d actually drink it and have
Any other opinions
Whatever I have open to drink. It’s rare that I need more than a splash, which i have no problem sacrificing to a good dish.
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White burgundy, as it comes pre-cooked.
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White vermouth from TJ.
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I keep an infinity bottle of whatever leavings we don’t finish from whatever whites (and roses) we drink. Haven’t ever noticed any issue with using older/oxidized white wine to cook.
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When I expect to use only a small part of the bottle, this for the same reasons. Otherwise , the cheapest dry unoaked white I see.
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I used to cook with Dolin because I have it around but now it’s almost $20!
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Kirkland brand Italian Pinot Grigio.
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Cam X Gewurztraminer. We’ve been making hella seafood these days.
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The least inexpensive white or red I can find at the supermarket. As long as it still has acidity and alcohol.
I’ll never forget once I was in NYC and had to cook for a dinner party. I walked into a large wine store on the Bowery to buy a cooking wine and asked for the cheapest red they had, when the attendant said it’s a myth that cooking wine is ‘just’ cooking wine and tried to sell me a 40$ of something.
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Muscadet for a lot of fish and seafood. Whatever is not great and open otherwise.
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Same.
If I buy a white specifically for cooking, usually La Burgondie Bourgogne Blanc or Perrin Côtes du Rhône Blanc. More often, I cook with whatever fridge wine I have on the go at the moment, which could be from anywhere.
Sauvignon Blanc/Sancerre. We have plenty and the rest of the bottle never seems to go to waste.
I like to drink something light and acidic while cooking. Preferably lower in alcohol…
If we’re talking about wine to use in a dish, I try to align the primary notes of the wine with the secondary characteristics of the dish.
Echoing the “whatever we have left open and undrunk” crowd. This includes champagne with a aftermarket seal top- a good choice when you want acid.
We always have a lot more reds (Pinot) awaiting use than white, so Coq au Vin and Beef Bourguignon are in heavy rotation in the winter.
Anyone have beloved tried-and-true braises that help use up red wine?
I should probably add a red wine and stock reduction sauce to the repertory.
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Bucklin Mixed Whites when I want to be fancy with it. Otherwise, I probably should stock some more CamX next time there is a less oaked chard or something similar.
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We tend to use white wine for cooking either chicken or seafood, and usually need at least a cup or so for sauces.
This tends to happen a lot during the week for dinner with all of our kids, and so it’s nice to have something that I don’t mind a glass of, but that’s also not a problem to leave in the fridge for days afterwards.
All of these scenarios combined have led to a large supply of 2023 Louis Jadot Macon-Villages Chardonnay that Costco had for $12. Costco has moved on to 2024, and I’ll be curious to see if we notice any difference at all.
Aligotès tend to work really well also, but I don’t have any set bottles for that.