What's your white cooking wine?

WINE TALK
21

The La Burgondie Chardonnay Bourgogne for <10 bucks is another great option from TJ.

22

Any white less than $10 that has decent acidity. Usually Sauvignon Blanc.

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23

Beef shanks, beef stock, red wine, star anise, onions, garlic, tomato paste, szechuan pepper (red or green), a little soy sauce. I’ve done variations with different spices and stocks. Red wine and star anise always win.

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24

I have a red wine vinegar jar. Much better than your typical store bought stuff.

You’ll just need a little bit of apple cider vinegar that contains the mother to get it started, and you won’t be able to start using it until a few months after you get it started.

I know this isn’t what you asked for, but it falls in the “what do I do with my leftover red wine?” category, and it requires virtually zero effort.

1 Like
25

White vermouth, usually Dolin because it’s what we have on hand… I put the price out of mind. I like to think that the botanicals add flavor, and Kenji seems to agree, but I haven’t done a side by side tasting.

26

This. Or the unoaked chardonnay. Both are perfectly drinkable, if not very complex.

27

I think the botanicals add a lot of flavor. I use white and red vermouth sparingly because of that. I think sugar content and aromatics concentrate as it reduces and it ends up giving a very different vibe than dry wines. But it can definitely work with the right dish!

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28

Dry Grüner Veltliner in BnB.
Dry, un-oaked with both good acidity and minerality, and the note of white pepper always works in cooking.
That it is BnB means it can sit on the shelf indefinitely in between uses.

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29

I use Gorgo Custoza. I like the smell and flavor of it in dishes. It’s inexpensive and readily available in New England.