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+--- Thread: Recommend Dry white wine for cooking? (/thread-1357.html)
- Mikeaz1 - 08-17-2005
I'll be making a shrimp dish tonight, and need suggestions or recommendations on which dry white wines are best to use? Already got a recipe; so don't want to ruin this dish. Please need expert advice. Thank you
- Innkeeper - 08-17-2005
Recommend a Sauvignon Blanc. Depending on how much wine the recipe calls for, you might want to drink the remains of the bottle. If the recipe calls for most of the bottle, you might want to get a less expensive one for cooking, and another for drinking. Many people advocate cooking with the same wine you are drinking at all times; I'm not one of those people.
- robr - 08-17-2005
I'm not a culinary expert, but i believe you can do this with any dry white you like. I prefer Chardonnay.
- dananne - 08-17-2005
I wouldn't generally pick a Chard unless it's unoaked, as you generally end up with an oaky taste in the dish otherwise. I, too, would go with the SB. Just my two cents. [img]http://www.wines.com/ubb2/smile.gif[/img]
- californiagirl - 08-17-2005
IMHO, I'd recommend a SB as well. Sometimes, if I'm out of SB, I'll use a Reisling, depending on what dish I'm using it for.