Choosing specific white wine for cooking

[hotwine]

Welcome to the board, JD. I agree that a Sauvignon Blanc would be the safest choice, and most readily available. There are many on the market: those from New Zealand are getting rave reviews, but for cooking, you could choose one like Kendall-Jackson, at $8-$10. Or a nice Sancerre from the Loire region of France; that might run more like $15-$20. Buy two, cook with one and serve the other chilled with dinner.