Dry white wine is a classic ingredient in the cuisines of wine-growing regions such as Italy, France, and other warm areas of Europe. However, if you can't -- or choose not to -- consume alcohol, or if you're out of dry white wine, don't worry. You can still make just about every recipe that calls for dry white wine. You just need to have a list of good substitutions and a little information about when to use each one. One easy substitution for dry white wine is white wine vinegar. Made from dry white wines, these vinegars have many of the same flavor characteristics as white wine, but without the alcohol. If you don't have white wine vinegar, use another light-colored vinegar such as apple cider vinegar or rice wine vinegar. Even white vinegar may work. Since rice vinegar is less potent than most vinegars, you can substitute one part of it for one part of dry white wine. If you are using apple cider vinegar, use half the amount your recipe calls for and replace the remaining liquid with water.

Dry white wine, when cooked, creates tangy flavors that are especially well suited when served with fish or as a sauce over delicate meats like chicken breasts. When you are working with this kind of recipe, lemon juice makes an acceptable substitute. As with vinegar, you'll need to dilute it by half in order to mitigate its tart flavor. Fresh-squeezed lemon juice tastes much better than bottled juice, and you don't need specialized equipment to get it. "Cook's Illustrated" magazine recommends cutting lemons in half and pressing a fork into the flesh to extract the juice. Though many recipes employ dry white wine for its tangy flavor, some recipes -- especially long-cooked soups and stews -- use dry white wine for the depth of flavor it adds. Replicating this is not difficult. Chicken broth, which is made from the richest cuts of chicken and a variety of vegetables, herbs and spices, works well as a white wine substitute. For the greatest possible flavor augmentation, "Country Living" recommends simmering the other ingredients in the broth.

Use low-sodium broth to avoid making your soup or stew too salty.wine and food buses Water is the simplest and most readily-available substitute for liquid ingredients like dry white wine, but doesn't contribute much flavor. best texas wine clubYou can overcome that limitation by adding herbs. ice wine buy onlineBay leaves work well for savory soups and stews as long as you remember to remove the bay leaf when the recipe is done. best fruity red wine brandsFor sauces, try fresh herbs. wine and beer online storeParsley is good with chicken, while dill works very well with fish. dry red wine price

Lightly-crushed rosemary also works in a wide variety of recipes, but, as with bay leaves, you'll need to remove the sprigs after cooking. Gain 2 pounds per week Gain 1.5 pounds per week Gain 1 pound per week Gain 0.5 pound per week Maintain my current weight Lose 0.5 pound per week Lose 1 pound per week Lose 1.5 pounds per week Lose 2 pounds per week Difference Between Cooking With White Wine & Dry White Wine The Nutrition Information of Franzia Chillable Red Wine Carbohydrates & Calories in a Bottle of Wine How to Replace Vermouth in Cooking Cooking With Wine and Breastfeeding Does Drinking One Glass of Wine While Breast Feeding Harm a Baby? Can You Use Red Wine Vinegar Instead of Red Wine in Cooking a Roast? How to Replace Sherry in Recipes How to Counteract Bitter Vinegar Flavor Tips to Cook Pasta With White Wine The Calories in Half a Bottle of Wine Can Kids Eat Foods Made With Cooking Wine?

What's Really Inside McDonald's Chicken McNuggets? How to Bake Swai Fish in the Oven How Many Calories Are in a Bottle of Merlot? The 10 Best Exercises to Reduce a Double Chin Red Wine vs. White Wine Can You Get Food Poisoning From a Bad Bottle of White Wine? How to Cook With Rice Wine How to Cook With Pinot GrigioIt’s a little known fact that in an earlier life, I trained as a chef. That was before I realised that it was too hot in the kitchen! But I still retain my love of good food and flavour and when combined with my love of wine, I like to think that I can still rustle up some mean combinations. One thing that really does annoy me though is friends coming out with the phrase “I don’t really like this wine, I suppose I’ll have to cook with it.” That’s like saying “I don’t like chillies, but I’ll put them in this sauce anyway”. How is the wine going to improve if you cook with it? People forget that wine is an ingredient in a recipe and like all ingredients, you should use the best that you can afford.

The great French Chef Auguste Escoffier (THE celebrity chef of his day) is quoted as saying that he would never cook with a wine that he couldn’t drink and I have to agree with him. It doesn’t have to be expensive, just a wine that you like. Cooking with wine intensifies and concentrates the flavours so if you don’t like them in the glass, you are not really going to like them in a dish. If you are cooking with wine a good tip is to serve the same wine with the dish, this matches the flavours and makes pairing simple. If you are cooking a regional dish, use a wine from that region in the recipe. For example your spaghetti Bolognaise recipe should include a red wine from the Emilia-Romagna region of Italy that has Bologna at its heart such as a Sangiovese di Romagna. Sometimes it is flavour that has to be taken into account, so you can see the wine as a seasoning agent for the dish. So I like to use a young New Zealand Pinot Noir, with its bright cherry flavours to flavour the sauce for a griddled duck breast, or a Chablis, with its lemon, citrus notes for white fish dishes.

Don't drown or overpower the dish - instead use the wine to add an extra layer of flavour - and of course, as chef you might get the perk of a glass or two while you are preparing the meal. For quality control reasons naturally. Cooking with wine doesn't have to stop at the main course. I have recently come across a Red Wine Velvet cupcake recipe that sounds delicious and a gooey Chocolate Brownie recipe that included a chocolate flavoured red wine. Here are three wines that I think are really food friendly because of their combinations of acids, sugars and tannins. A Chablis I am enjoying at the moment is the Domaine de la Mandeliere, Robert Nicholle 2014 (£14.99) This crisp apple, lemon and mineral wine can be used instead of seasoning with lemon juice. The acidity in the wine replaces the lemon and adds another dimension to a fish or seafood dish. Hunter’s Marlborough Pinot Noir 2012 (£17.49) is one of my go to Kiwi Pinot wines. Plum and cherry flavours with some herbal and mushroom notes make me think of Duck and light game recipes.