Drinks & liquids · Wines & spirits

Dry white wine

Dry white wine used to deglaze, poach and build sauces, risottos and mussels.

Also called: white wine, vino blanco, beyaz şarap

Photo: André Karwath aka Aka, via Wikimedia Commons (CC-BY-SA-2.5)

What it is

Wine fermented from white (or pale-skinned) grapes without the skins. For cooking, a dry, unoaked white such as Sauvignon Blanc or Pinot Grigio is usual; sweet or heavily oaked wines can unbalance a dish. Its acidity brightens sauces in a way water cannot.

How it’s used

Deglazing pans for sauces
Risotto
Steaming mussels and clams
Poaching fish and pears
Beurre blanc and cream sauces

Characteristics

Taste: Crisp, acidic and fruity.
Appearance: Pale straw to gold.
When cooked: Reduce it before adding cream or butter so the alcohol and raw sharpness cook off.
Sold as: liquid
Cooking uses: Commonly cooked
Common in: French, Italian, Spanish, Portuguese, Greek, German

Storage

Refrigerated. Recork and refrigerate after opening; for cooking it keeps a few days. Freezes in cubes for sauces.

Diet, allergens and safety

Contains Sulphites.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Contains alcohol and sulphites. Not all alcohol cooks off in short cooking.

Nutrition per 100 g

Energy: 82 kcal
Protein: 0.07 g
Carbohydrate: 2.6 g
Fat: 0 g
Fibre: 0 g
Sugars: 0.96 g

USDA FoodData Central: Alcoholic beverage, wine, table, white.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Chicken stock — Stock with a squeeze of lemon or splash of white wine vinegar; alcohol-free.
Dry vermouth — Same amount; more herbal and keeps longer once opened.