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+--- Thread: dry white wine (/thread-19500.html)
- Georgie - 05-31-2003
This will be a no-brainer for you folks, but I don't really know, so I'm asking. When recipes call for dry white wine, what are they talking about? I have no white wine hanging around the house, and I'll have to buy it for the dish, so what should I get?
- Innkeeper - 05-31-2003
I usually keep a bottle of dry (white) vermouth around for such purposes.
- winoweenie - 05-31-2003
To drink or to cook with teach? ww
- Drew - 05-31-2003
Could be almost any dry, no residual sugar, white. Eg. Sauvignon Blanc, Chardonnay, Gewurztraminer, Viognier, Pinot Grigio, Pinot Blanc, dry Riesling, etc. Depends on the flavor you want to incorporate.
Drew
- hotwine - 05-31-2003
I'd try to keep the wine flavors neutral with a Sauvignon Blanc.
- Georgie - 05-31-2003
WW, I'll be cooking with some of it and probably drinking the rest. Thank you, gentlemen. I love having your wealth of knowledge at my fingertips! So long until after the shut down!
- ShortWiner - 06-02-2003
Best not to go with anything oaky while cooking. Those wood flavors are not in harmony with most dishes calling for a dry white.
- Kcwhippet - 06-02-2003
Not only that, if you're using the wine for a sauce, the oak flavor becomes extremely pronounced as the sauce reduces. You end up with a sauce that tastes more like hardwood flooring than anything else.
- Georgie - 06-02-2003
Some of my sauces taste like that with or without wine. I tried to find a Sauvignon Blanc, but the liquor store I went into couldn't come up with one. I spotted a NJ Alba winery "white table wine" that on the back label described itself as dry. So to support the home team I bought that. It's very soft and to me a little sweet actually; does that mean it's fruity? Whatever, I enjoyed the taste and I'll use the rest of it for the sauce tonight.
- Kcwhippet - 06-02-2003
Sorry the sauce tastes like wood even without oaky wine. Are you stirring too vigorously with your wooden spoon?
- hotwine - 06-02-2003
You really need to frequent a better class of liquor jernt.
- Georgie - 06-02-2003
Yeah, I figured that out pretty quickly,HW. I knew I was in trouble when I felt like I knew more about wine than the clerk. Pretty scary.