![]() Master Sommelier Devon Broglie, global beverage buyer at Whole Foods Market, agrees: “For dishes that call for ‘dry’ white wines within the recipe, look for wines (both white and red) that are known to have crisp acidity and moderate alcohol.” He recommends avoiding richer, full-bodied wines and oak-aged wines (e.g., oaked Chardonnay) because they have a tendency to overpower the food. (Tropical chicken Marbella isn’t really what you’re going for, is it?) Something with citrusy notes and lots of bright acidity will liven up your dish. ![]() “Unless you’re making a sweet dish, choose a low-alcohol wine with some acidity that’s fresh with a little fruit on the nose.” Her two picks? Pinot grigio from Italy or sauvignon blanc from just about anywhere-with the exception of Australia or New Zealand, where fruit flavors lean toward the tropical. Choose a white wine with high acidity and light fruit flavorsĬeline Beitchman, director of nutrition at the Institute of Culinary Education, suggests a light- to medium-bodied white for cooking. ![]() We asked three food professionals (including a master sommelier, a chef and a nutrition director) to find out once and for all how to choose the best white wine for cooking. While you might be tempted to grab whatever is hanging out in the back of your fridge, it actually does matter which bottle you choose-to an extent. ![]() What gives?Ĭooking with wine can be totally confusing. You’re whipping up a classic chicken Marbella, and the Ina Garten recipe you’re following calls for “dry white wine.” You can’t exactly phone the Contessa herself, but come on, Ina: What the heck does that even mean? Pinot grigio is dry…but so is sauvignon blanc. ![]()
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