![]() In most instances, it's just not worth paying a premium on wine for cooking: the nuances get cooked out of it and covered up by other ingredients, making quality differences much less important. Ive never much been into sour candies, lemon meringue pie, or tart vinaigrette dressing. Once cooked into a cheese sauce, I was unable to appreciate any difference between the cheap boxed-wine version and the expensive bottles. Once the food is cooked, the oak-influence may cause your dish to taste bitter. Avoid robust and oaky white wines like chardonnay. These lighter-style wines will bring out the flavor of your dish without overwhelming it. A thicker wine with more noticeable flavors is a must for cooking chicken or any other white meat. There are a myriad of great choices but we tend to favor pinot grigio or sauvignon blanc. The crisp and low-to-no-oak of Sauvignon Blanc helps complement the dishes, while the acidity can help tenderize the meat on the plate. 1.Use rich dry white wines for white meat. I also tried both Pinot Grigio and Chardonnay at various price points, from cheap boxed stuff to expensive bottles that ran around $30 each. Why is Sauvignon Blanc good for cooking Due to the floral nature of the label, any meals that serve chicken, pasta, Vietnamese, or Thai dishes will pair nicely. And as I wrote in my story, I found little difference between the two flavor-wise, even though very tart wines are, in theory, supposed to help emulsify the cheese sauce better. I tested the recipe with both light, tart Pinot Grigio, and buttery, oaky Chardonnay. When I was working on my cheese fondue recipe, I played a bit with the wines in it. "In most instances, it's just not worth paying a premium on wine for cooking: the nuances get cooked out of it and covered up by other ingredients, making quality differences much less important."
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