You're making risotto and the recipe calls for "dry white wine", do you know what to do? Many people don't, so you're not alone. Here's a run-down of the basics of cooking with wine.
Because the flavors in wine are stronger when cooked, it is important to select a wine whose flavor you like, and you think would complement the other ingredients in a recipe. There is a reason why dessert wines such as Sherry and Sauternes are used in dessert recipes: they're sweet.
Avoid wines labeled “Cooking Wine” that you find in supermarkets; they are typically salty and often have other additives such as food coloring. A rule of thumb is to only use wine that you would drink on its own. If you don't like the way it tastes in the glass, you probably won't like it all over your food, either.
The best all-around wine when a recipe calls for "dry white wine" is a Sauvignon Blanc. The grassy, herbal flavor will complement just about any dish.
For long-simmered meat dishes calling for a dry red wine, try something hearty, like a Zinfandel. Or if the dish is lighter, you might want something lighter like a Chianti.
There is a place for fortified wines in the kitchen as well. Port, Madeira, Sherry, and Marsala all lend a richness and sweetness that are harder to get from other wines. Marsala works both in desserts and in sautés, such as sautéed mushrooms. Port is another good choice for heavier meat dishes, like casseroles.
Wine is also great for deglazing a pan. Deglazing is the process by which you make a sauce with the cooked bits left behind after food, often meat, is cooked in a pan. Once the food is removed and the excess fat is poured off, add the wine and heat, scraping with a spatula to loosen the browned bits. Depending on the quantity and flavor needed, more wine, butter and/or herbs can be added.
© 2010 Apartment Therapy
Great advice there... Have always wondered about that... Thought I was nuts using what I considered to be an expensive wine in cooking, but didn't have a rule of thumb to work with when wine was needed. This was very helpful. So any delicious Sauvignon Blancs you like to drink and cook with? I'm usually drinking Sancerre.
we've just used for deglazing a sauvignon-semillon from Argentina (Trapiche), dry, grassy-herbal. not expensive.
ok, you mentioned risotto...any clue how to get the good creamy risotto like what you can get in Italy? my husband is always making risotto, trying various recipes, but he hasn't been able to get the creaminess that he likes. should we try even more liquid and more time than the recipe calls for?
my go-to favorite for risotto (and many other instances) is italian dry vermouth.
bbt, i've found that if my risotto's not creamy, it's because i'm using old rice (make sure you get your arborio from a place with good turnover), or my heat's too high...
My favorite Sauvignon is Honig from Napa. Been drinking it since they started out as a small winery with a big shed.
Now they're still a smallish winery, but with a nice office and a shed.
i think the true secret to creamy risotto is to whack the heck out of it at the very last stirring, really get in there with some elbow grease and break up the starches a bit
as for cooking with wine, one of my favorite "wines" to cook with is actually verjus, its unfermented wine, basically
its very delicate, and yet brings absolutely amazing flavor to the table
its wonderful for both braising and short cooking and means you dont have to cook off the alcohol flavors (cause there's no in there!)
Totally agree with Abby, dry vermouth, though it doesn't necessarily have to be Italian. I usually use a domestic version made by Gallo, inexpensive and works well. It was from Julia Child that I heard of using dry vermouth for cooking on recipes that call for white wine.
Aside from wine tips with risotto-- My secret ingredient is homemade chicken stock. It adds a depth and creamyness unmatched by any box of stock.
Plus perfect timing with the wine (till you can see little tranluscent edges to the rice then add the stock) The joy of cooking recipe works everytime!
A co-worker just yesterday was commenting how she can't stand the amount of time she has to stir risotto. I sat back and relished all the hours I have spent over the pan of slowly creamerizing risotto on a cool day.
Making risotto is so relaxing!