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.'
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
Related terms
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