We've received your email address, and soon you will start getting exclusive offers and news from Wine Enthusiast. Now you'll be the first to hear about: Exclusive discount offers on wine accessories and storage Food and cocktail recipes Wine event invitations...and more! 10 Best Whites Under $20 With warmer temperatures (finally) upon us, there’s no time like the present to pop open refreshing, dry white wines. Here are 10 recently rated bottlings from around the world that you can pack for your next picnic or pair with your farmers’ market haul. Avancia 2013 Cuveé De O Godello (Valdeorras); Celler Bàrbara Forés 2013 Blanc White (Terra Alta); Encanto 2013 Charm Godello (Bierzo); La Caña 2013 Albariño (Rías Baixas); Noble Tree 2013 Estate Chardonnay (Chalk Hill-Russian River Valley); Redtree 2013 Chardonnay (California); Rejadorada 2013 Verdejo (Rueda); Tangent 2013 Paragon Vineyard Pinot Gris (Edna Valley); Three Thieves 2013 Pinot Grigio (California);

Twisted 2013 Chardonnay (California); Wine Recommendations, Wine TrendsSaucy Sautéed Shrimp over Lemon Quinoa (Image credit: Faith Durand) Do you remember your first bite of linguine with white wine clam sauce, lobster bisque with sherry, or savory chicken Marsala? Cooking with white wine brings balance, fruit, and acidity to so many of our favorite recipes. Once you move past grocery store "cooking wine" (and I strongly advise you to do so!) and introduce even moderately priced white wine into the equation (leave that $40 Chardonnay in the wine fridge), your possibilities and cooking style expand exponentially. Here are five white wines that are each wonderful for cooking in their own way. By far, the most versatile style of wine to cook with is a dry, crisp white wine. Rich, oaky whites can become bitter during the cooking process, while sweeter whites may caramelize during deglazing or add unwanted sweetness to certain dishes. As wine cooks, it becomes an integrated part of the whole, and subtle nuances are almost always lost;

therefore, a high-quality wine is only appropriately used to finish a dish, where it will be the featured component. wine and food couponUnless that is the case, choose a moderately priced, quaffable white wine, and spend your extra money on quality ingredients instead.best wines to have with cheese Scallops with White Wine Beurre Blanc & Lemon Orzobest italian wine in italy (Image credit: Nealey Dozier)where to buy wine without labels 1. Crisp White Wine, Such as Pinot Grigio, Sauvignon Blanc, and Unoaked Chardonnay - This is your go-to category. best wine 2005

If possible, choose a wine that has a moderate alcohol content (ideally between 10 and 13 percent) and generous acidity. buy cooking wine under 21Highly alcoholic wines may take longer to reduce and often do not have the necessary acidity, which adds brightness, while tenderizing.price of best wine in india My three favorite grape varietals for cooking are Pinot Grigio, Sauvignon Blanc, and unoaked Chardonnay. how much does a glass of wine cost in a pubPinot Grigio is the most neutral of the three, which makes it the most versatile. best wine storage nycSauvignon Blanc provides racy acidity, which is particularly delicious in seafood dishes or with sauces utilizing heavy cream.

Chardonnay contributes the most richness of the three. I know it seems counterintuitive, but avoid purchasing wines labeled, "cooking wines," for they often contain salt and other additives. In general, choose unoaked, dry, medium-bodied white wines. In a pinch, you can always substitute a dry vermouth. While slightly more expensive, the vermouth has a longer shelf life, which makes it a great option for those, who only imbibe occasionally. 6 Very Drinkable Crisp, Dry Whites to Cook With Duck Pond Pinot Gris, Willamette Valley, Oregon, 2013, $12 Gabbiano Pinot Grigio della Venezie IGT, Italy, 2012, $8 Black Box Sauvignon Blanc Valle Central, Chile, NV, $24 (this is a 3-liter box, which represents an average $6 per bottle) Anselmi Friulano, Collio DOC, Italy, 2012, $10 Toad Hollow, Chardonnay, Mendocino County, California, 2012, $13 Mouton Cadet, Sauvignon Blanc, Bordeaux, France, 2012, $10 2. Sherry - Like Faith, I have a bottle of this in my kitchen at all times.

Just this evening, I finished a pot of chicken and cauliflower soup with a dash of sherry, and it brightened the soup and added another layer of depth and dimension. Sherry is versatile: it is great for deglazing, brings depth to a cream sauce, and is brilliant alongside appetizers like oysters. My Pick for Sherry to Cook With Taylor Wine Company Dry Sherry, New York, NV, $6 3. Marsala - Although delicious in a classic chicken or veal Marsala, you should branch out and try incorporating this complex, dry wine in braised preparations. My personal favorite way to use Marsala wine is in the decadent Italian dessert, zabaglione. My Pick for Marsala to Cook With Cantine Florio Fine Marsala Dry, Sicily, Italy, NV, $13 4. Sparkling Wine - Of course, sparkling wine is perfectly suited for a Champagne vinaigrette or a sorbet, but it is a great substitute for dry, white wine in beurre blanc. The bubbles dissipate when cooked, so this is a great opportunity to use up any leftover flat bubbly after a party (not that this is ever an issue at my house!).

My Pick for Sparkling Wine to Cook With Poema Cava, Brut, Penedés, Spain, NV Scallops with Lime & Cilantro 5. Madeira - Produced in four distinct styles, Madeira is a Portuguese fortified wine from the islands of Madeira. Choose "Sercial," a dry style that doubles as a refreshing aperitif. Use Madeira in a sauce for classic Beef Wellington, as a savory addition to gravy, or as a substitute for Sherry in virtually any recipe. My Pick for Madeira to Cook With Blandy's, "Duke of Sussex," Dry Madeira, Portugal, NV, $15 What if I Don't Cook with Alcohol? Try verjus, the pressed juice of unripened grapes. Use chicken or vegetable stock with a dash of lemon or vinegar. Opt for an alcohol-free option, like Vin Sante, made from unfermented grapes. Has anyone created or used a recipe using white Port other than a cocktail (I keep meaning to try a dessert reduction sauce this way)? I am particularly interested in finding new ways to cook with Madeira — any thoughts?