Dry white wine

An unsweetened white wine used in cooking. Deglazes pans and adds acidity to pan sauces, risotto, and seafood. Anything drinkable works; skip bottles labeled 'cooking wine.'

Dry white wine

Used for

  • risotto
  • pan sauces
  • seafood dishes
  • deglazing

In the kitchen

  • Deglaze.
  • Reduce.
  • Simmer.

Picking it at the store

  • Sauvignon Blanc or Pinot Grigio are reliable, inexpensive defaults.
  • Avoid oaked, sweet, or dessert wines. Their flavor overpowers a savory dish.

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