Which white wine for cooking?
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| I would use Sauvignon Blanc. It is generally clean and crisp, not too grassy and not with all the heavy flavors of Chardonnay. Cheap Chardonnay can taste off where the risk of cheap SB is just that it doesnt taste like much. |
Valerie wrote: I would use Sauvignon Blanc. It is generally clean and crisp, not too grassy and not with all the heavy flavors of Chardonnay. Cheap Chardonnay can taste off where the risk of cheap SB is just that it doesnt taste like much.
Ditto! |
| I know you are just getting started. Great. So reading this might be confusing, but still interesting and might explain why certain foods don't taste good with the wine you used:
http://www.foodnetwork.com/food/wd_basics/article/0,,FOOD_10016_1746111,00.html |
| Thanks for the suggestion. I was going to ask the same thing a few weeks ago! |
Don't cook with any wine you would not drink  |
| I absolutely agree with Loried.
Don't cook with stuff you won't drink. |
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