How to Cook With White Wine

Cooking with wine can be a wonderful experience, adding to and enhancing the flavours of your meal. It is also very easy to cook with wine, whether it is already included in the recipe or you fancy adding a splash to bring out those flavours.

Starters

The best starters to add a splash of white wine to are seafood based starters. Mussels, crab, haddock and scallops are exceptionally good with wine added to them. When making the sauces for these dishes, just add a splash of wine to the sauce and swirl it in to make sure it goes right through the sauce. You could even replace the water in a recipe with wine, and don't worry, the alcohol will evaporate as it heats up when you cook it!

Mains

The ideal mains to be cooked with white wine are poultry and seafood dishes. Chicken and mushroom casserole is delicious cooked with white wine, and venison cooked with it is exceptional. Duck also goes very well with a sauce that has white wine in it, and of course creamy soups and fish dishes will always go well with a decent white wine sauce.

Desserts

White wine in desserts is just delicious, especially in light, fruity desserts. Include a small splash of white wine in your lemon cheesecake mixture, or even your gooseberry cake mixture, and you'll discover how well wine goes inside a dessert. It also tastes wonderful with elderflower and lemon tart, poached pears, and even in chocolate mousse.

Brunch

White wine is incredible cooked in a hollandaise sauce to make Eggs Benedict, and also tastes wonderful with kedgeree and French toast. The perfect way to spice up a breakfast dish, without the alcohol content.

What Next?

So, now you know which dishes taste delicious when cooked with white wine, here are the rules. Firstly, no matter what people say, a cheap wine will make a difference. The flavours won't be right, and it may make the dish taste a little too acidic. Choose a bottle that isn't too expensive or cheap, a good quality wine around the £10 should be ok. Also avoid wines that have a heavy oak flavour or are too sour.

Do not use 'cooking wines', they have a very high salt content and will not enhance the flavours in your cooking at all. Do not add the wine to a dish just before serving, as it will make the dish taste too harsh. Make sure the wine has time to simmer with the food and enhance the flavours to their full potential.

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