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+--- Thread: Dry White Wine (/thread-19756.html)
- DryWhite - 11-18-2001
I have a recipe that calls for "dry white wine" and I'm at a loss as to what kind of wine this would be. Would it be a particular kind (chardonnay, riesling, sauvignon blanc, etc.) or a particular winery? Please help. [img]http://www.wines.com/ubb2/confused.gif[/img]
- winoweenie - 11-19-2001
Hi Dry White and welcome to the board. It can be any of the above. Dry simply means there's no residual sugar in the wine. Check with your wine store. WW
- Innkeeper - 11-19-2001
Whatever you do don't buy any "cooking wine." In addition to being generally horrible, it is also usually very sweet, and thereby distorts the recipe. One good rule of thumb is to use the same wine you are serving. If you are serving an expensive wine, use an inexpensive version of same wine in the cooking. I keep a bottle of Dry Vermouth on hand at all times, and use it when the advice above is inappropriate. For example, if what I am cooking calls for white wine, and the overall dish calls for red wine to accompany it, I would use the Vermouth.